Ingredients
Cake:
• 1½ cups all-purpose flour (or 1¼ cups almond flour + 2 tbsp coconut flour for keto)
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp cinnamon
• ¼ tsp nutmeg (optional, for warmth)
• ½ tsp salt
• ½ cup (1 stick) unsalted butter, softened
• ¾ cup brown sugar (or monk fruit brown sugar blend)
• 2 large eggs
• 1 tsp vanilla extract
• 1½ cups mashed ripe bananas (~3 medium)
• ¼ cup sour cream or Greek yogurt (keeps it extra moist!)
Cream Cheese Frosting:
• 8 oz full-fat cream cheese, softened
• ¼ cup (½ stick) unsalted butter, softened
• 2½ cups powdered sugar (or powdered erythritol for keto)
• 1 tsp vanilla extract
• Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9″ round cake pan (or 8×8″ square).
- Whisk flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- In a large bowl, beat butter and brown sugar until light. Add eggs one at a time, then vanilla. Mix in bananas and sour cream.
- Gradually fold in dry ingredients—just until combined (don’t overmix). Pour into pan.
- Bake 35–40 mins (round) or 40–45 mins (square)—until a toothpick comes out clean. Cool completely in pan on a rack.
- Frosting: Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and salt; beat until fluffy (2–3 mins).
- Frost cooled cake. Optional: Top with toasted pecans, banana chips, or a drizzle of caramel.
PREP TIME & NUTRITION :
Prep Time: 20 mins, Cook Time: 40 mins, Total Time: 1 hr (+ cooling), Servings: 12
Calories: 320, Net Carbs: 38g, Fats: 16g, Protein: 4g
✅ Keto version: ~5g net carbs/slice — rich, moist, and blood-sugar friendly.