Ingredients:

  • 3 large overripe bananas, mashed (approx. 1 ½ cups / 340g)
  • ½ cup (113g) unsalted butter, melted and cooled
  • ¾ cup (150g) light brown sugar, packed
  • 2 large eggs, room temperature
  • 1 tsp (5ml) pure vanilla extract
  • ½ cup (120g) full-fat sour cream
  • 2 cups (250g) all-purpose flour
  • 1 tsp (5g) baking soda
  • ½ tsp (3g) salt
  • 1 tsp (2g) ground cinnamon
  • 4 oz (113g) cream cheese, softened
  • 2 tbsp (28g) unsalted butter, softened
  • 1 ½ cups (180g) powdered sugar
  • 1 tsp (5ml) vanilla extract
  • 2 tbsp (30ml) heavy cream

Instructions:

  1. Preheat oven to 350°F (175°C). Generously grease a 10-inch Bundt pan with butter and dust with flour, tapping out the excess.
  2. In a large bowl, cream together the melted butter and brown sugar until smooth. Beat in the eggs one at a time, then stir in the mashed bananas, sour cream, and vanilla extract.
  3. In a separate small bowl, whisk together the flour, baking soda, salt, and cinnamon. Slowly fold the dry ingredients into the wet mixture using a spatula until just combined.
  4. Pour the batter into the prepared pan, smoothing the top with a spatula. Bake for 50 minutes until the edges pull slightly away from the pan and a toothpick inserted into the center comes out with a few moist crumbs.
  5. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
  6. Beat the softened cream cheese and butter until fluffy. Gradually add powdered sugar, vanilla, and cream until the frosting reaches a thick, pourable consistency. Drizzle over the cooled cake.