I’ve been trying my hardest to eat healthy for the last six or seven weeks. Recently, we had a treat day at work, and I knew I was going to go overboard. I decided the best way to handle the office treat day would be to just let myself indulge, get back to the gym as usual that night, and then resume healthy eating the next day.
As soon as I put the office treat day on the calendar, I knew exactly what I wanted to make. A week or two prior, I had stumbled onto a recipe for Banana Cake with Cream Cheese Frosting by Cristen Clark, an Iowa blogger. I bought the ingredients to this decadent dessert (thankfully, Cristen shares my love of cream cheese frosting!), but had been hesitant about making it… well, because BUTTERRRRRRR. Three sticks of butter, y’all.
Right now, it’s just three of us at home, and I knew I would shove that cake in my face so freaking hard, just so it wouldn’t go to waste. If it sat around too long at my house, I’d end up eating the whole thing, or least licking all of the frosting off the top of it.
But now that I could make it for a group of people and not just my small family? I could still allow myself a small piece (or two) and indulge for a day, and I would save the world of a wasted cakey goodness. I specifically set aside three bananas earlier in that week so they would be good and ripe and ready for this cake. I even had to text my husband and daughter on the day I was going to make the cake, just to remind them– DO NOT THROW OUT THOSE RIPE BANANAS!
I got home from the gym that night, and assembled all of my ingredients. I stuck pretty much exactly to the recipe, because let’s face it– I’m not that great of a cook, and I don’t have room to experiment much. But I did decide to add some fresh fruit. The strawberries helped with the sweet taste of the frosting.
Enjoy this recipe, and have fun licking the beaters clean when you’re done mixing the frosting.
Wait, that’s just me that does that?You can't really can't beat this yummy recipe - and it's from scratch! Click To Tweet
- 3/4 c butter, room temperature
- 1 1/2 cups sugar
- 2 eggs
- 1 1/2 tsp vanilla
- 1/2 cup sour cream
- 3 ripe bananas
- 2 cups flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 8 oz block of cream cheese, softened
- 1 stick of butter, room temp
- 3 1/2 cups powdered sugar
- pinch of salt ( i just gave the salt shaker a couple shakes into the bowl)
- 3 Tbsp milk (she suggests half and half, but I only had milk on hand)
- 1 1/2 tsp of vanilla
- Sliced Bananas
- Strawberry halves
- Preheat oven to 350 degrees.
- Mix butter and sugar together approx 45-60 seconds
- Add eggs, mix together
- Add vanila, sour cream and ripe bananas. Mix well.
- Add flour, baking powder, baking soda and salt.
- Pour into 9x13 greased cake pan.
- Bake @ 350 degrees for 40-45 minutes. (My oven seems to run hot, because I had my cake in for 40 minutes and it probably needed to be out a couple minutes sooner.) Make sure a toothpick comes out clean when poked into the center.
- Let cake cool before frosting.
- Combine cream cheese and butter. Beat until smooth.
- Mix in powdered sugar, salt, milk and vanilla. Beat until smooth.
- RESIST TASTING IT. Seriously, it's addictive.
- Sliced bananas
- Halved strawberries
- Cristen's original recipe indicates this makes a LOT of frosting, and that is no lie. I poured the entire bowl of frosting on this cake, and it was probably too much. But oh my goodness, it's good.