Banana Cake with Cream Cheese

Baked banana cake is no longer strange to many people. But have you tried adding a few natural spices like cinnamon, nutmeg, and cloves to the cake? Along with that, the cream cheese coating has brought the familiar banana cake to a new level with the following extremely simple recipe.

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Ingredients For 8 people

Banana cake

- 200g ripe banana, mashed

- 115g unsalted butter, softened at room temperature

- 150g of sugar

- 2 chicken eggs

- 215g all-purpose flour

- 1 teaspoon baking soda

- 1 teaspoon of salt

- ½ teaspoon of nutmeg powder

- ½ teaspoon of cinnamon powder

- ¼ teaspoon of cloves powder

- 200g Sour cream

- 1 teaspoon vanilla extract

Cream Cheese

- 150g cream cheese, at room temperature

- 3 tablespoons of unsalted butter, at room temperature

- 2 cups powdered sugar

- ½ teaspoon vanilla extract

- Salt

Products included in the recipe

41.400 đ

Cinnamon powder

63.600 đ

Clove Powder

120.200 đ

Nutmeg Powder

Instructions:

1	In a medium bowl, sift 215g of all-purpose flour. Mix in 1 teaspoon baking soda, 1 teaspoon salt, ½ teaspoon nutmeg powder, ½ teaspoon cinnamon powder, and ½ teaspoon cloves powder.
2	Prepare another large bowl. Add 115g of unsalted butter and 150g of sugar. Use an electric mixer to beat lightly until the mixture is light, light, and fluffy. Continue to add 3 eggs, one at a time, and beat well after each addition. Beat until fully incorporated into the eggs and buttercream mixture.
3	Pour the previously mixed flour and seasoning mixture into the creamed butter. At low speed, beat until the flour is completely dissolved. Add mashed banana, 200g of sour cream, and 1 teaspoon of vanilla. Beat at low speed until fully combined.
4	Preheat the oven to 180 degrees Celsius. Line the baking sheet with parchment paper. Spread a layer of oil or butter on the parchment paper. Pour the cake batter into the mold. Spread the dough evenly, using a spatula to flatten the surface of the cake.
5	Bake for 50 minutes at 180 degrees Celsius. Remove the cake from the oven and let it cool in the pan for about 10 minutes.
6	Prepare a medium bowl. Add 150 grams of cream cheese and butter and beat with an electric mixer. Adjust the mixer to low and gradually add the powdered sugar. Then increase the speed to medium and beat for another 30 seconds until the sugar is completely dissolved. Add ½ teaspoon of vanilla and a pinch of salt and beat for 1 minute until smooth.
7	Cool cake on a plate. Spread cream cheese on top of the cake. The cake can be stored in the refrigerator for about 3 - 4 days.