MOIST BANANA SPICE SNACK CAKE WITH CREAM CHEESE ICING

Moist Banana Spice Snack Cake with Cream Cheese Icing image

Packed with warm, comforting cinnamon, nutmeg, allspice, and cloves, the spices in this super-moist banana cake just get deeper and richer with time.

Provided by Kare for Kitchen Treaty

Time 35m

Number Of Ingredients 19

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Ingredients

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
1 teaspoon allspice
1/2 teaspoon nutmeg
Pinch cloves
1/2 cup 1 stick unsalted butter, room temperature
1 1/2 cups granulated sugar
1 1/2 cups mashed ripe bananas (about 3 large)
1 cup sour cream
2 large eggs
1 8-ounce block light or regular cream cheese, room temperature
3 tablespoons unsalted butter (room temperature)
2 cups powdered (confectioner's sugar)
1/2 teaspoon vanilla
Pinch salt
Milk (only if needed for thinning the icing to a spreading consistency)

Steps:

Preheat the oven to 350 degrees Fahrenheit. Butter and flour a 13-inch x 9-inch baking pan.
In a medium bowl, stir together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, allspice, and cloves. Set aside.
In the bowl of a stand mixer fitted with the beater blade attachment or in a large bowl using an electric mixer, beat together the butter and sugar on medium speed until pale and fluffy, about 1 - 2 minutes. Add the eggs one at a time and mix until well incorporated. Mix in the sour cream and the bananas.
Pour in the flour mixture, a little bit at a time, beating continuously until well-incorporated.
Spread batter into the prepared pan.
Bake for about 25 minutes, or until the top of the cake is golden and a toothpick or tester inserted into the center comes out clean. Remove the cake from the oven and place on a wire rack to cool completely.
To make the frosting, fit a stand mixer with the beater attachment or use a large bowl and an electric hand mixer. On medium speed, beat together the cream cheese and butter until smooth. Turn the mixer to low and gradually add the powdered sugar. Once all the powdered sugar has been added, increase the speed to medium and beat for another 30 seconds. Add the vanilla and pinch salt; beat for another minute or so until smooth. Add a little milk (a couple of teaspoons at a time) if the frosting seems too stiff to spread.
Spread frosting onto completely cooled cake. Cut into 12 pieces and serve. Cover and store leftover cake in the refrigerator; it keeps well (and keeps getting better) for 3 - 4 days.