Banana Bread Cake

Ingredients:

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup unsalted butter, softened
• 1 cup brown sugar, packed
• 2 large eggs
• 4 ripe bananas, mashed
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk (or whole milk)
• 1/2 cup chopped walnuts or pecans (optional)

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round or square cake pan.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
3. Cream the Butter and Sugar: In a large bowl, beat together the butter and brown sugar until light and fluffy (about 3-4 minutes).
4. Add the Eggs and Bananas: Add the eggs, one at a time, beating well after each addition. Stir in the mashed bananas and vanilla extract.
5. Alternate Adding Dry Ingredients and Buttermilk: Gradually add the dry ingredients in three parts, alternating with the buttermilk in two parts. Start and end with the dry ingredients. Mix until just combined.
6. Fold in Nuts (Optional): If using, gently fold the chopped walnuts or pecans into the batter.
7. Bake the Cake: Pour the batter into the prepared cake pan. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
8. Cool the Cake: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
9. Make the Cream Cheese Frosting: In a medium bowl, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar, one cup at a time, and beat until fluffy. Stir in the vanilla extract.
10. Frost and Serve: Once the cake has cooled, frost it with the cream cheese frosting. Slice and enjoy!

Make-Ahead & Storage Instructions:

Store leftover cake in an airtight container in the refrigerator for up to 5 days. You can also freeze the cake (without frosting) for up to 3 months—just wrap it tightly in plastic wrap and foil.

Customization Ideas:

• Chocolate Chip Version: Add 1/2 cup of chocolate chips to the batter for a chocolatey twist.
• Healthier Version: Substitute half of the butter with applesauce or Greek yogurt for a lighter option.
• Caramel Version: Drizzle with caramel sauce or top with caramelized banana slices for an extra treat.

This banana bread cake is soft, sweet, and irresistible—a perfect dessert or snack! 🍌🍰