Banana Cake with Apricot and Cinnamon Cream Cheese Frosting

Prep Time

mins

Cook Time

mins

Servings

Equipment

Ingredients

Banana Cake:

3 overripe bananas
2 eggs room temperature
1/2 cup unsalted butter melted
2/3 cup sugar
2/3 cup brown sugar packed
1/2 cup sour cream
1 tsp vanilla extract
2 cups All Purpose Flour
1 tsp baking soda
1/2 tsp salt

Frosting:

8 oz cream cheese room temperature
1/2 cup unsalted butter room temperature
1/4 tsp salt
1 1/2 cups confectioners sugar

Filling:

1/4 cup apricot preserves

Banana Cake:

6 overripe bananas
4 eggs room temperature
1 cup unsalted butter melted
1.33 cup sugar
1.33 cup brown sugar packed
1 cup sour cream
2 tsp vanilla extract
4 cups All Purpose Flour
2 tsp baking soda
1 tsp salt

Frosting:

16 oz cream cheese room temperature
1 cup unsalted butter room temperature
0.5 tsp salt
3 cups confectioners sugar

Filling:

0.5 cup apricot preserves

Banana Cake:

9 overripe bananas
6 eggs room temperature
1.5 cup unsalted butter melted
2 cup sugar
2 cup brown sugar packed
1.5 cup sour cream
3 tsp vanilla extract
6 cups All Purpose Flour
3 tsp baking soda
1.5 tsp salt

Frosting:

24 oz cream cheese room temperature
1.5 cup unsalted butter room temperature
0.75 tsp salt
4.5 cups confectioners sugar

Filling:

0.75 cup apricot preserves

Instructions

Preheat oven to 350 degrees. Butter and flour cake pans. In the bowl of a stand mixer with paddle attachment, add 3 bananas and beat until mashed. Add room temperature eggs, followed by both sugars, vanilla extract and butter. Add sour cream and beat until light and fluffy, 2 to 3 minutes. In another bowl, mix together flour, baking soda and sugar. Slowly add flour mixture to banana mixture and beat just until combined.
Bake in 350 degree oven for 35-45 minutes, depending on size of cake pan. Once cooked, remove from oven and let cool for 10 minutes, then place on wire rack to cool completely.
In the bowl of a stand mixer with whisk attachment, or using a hand mixer, add butter and cream cheese to a bowl. Mix until incorporated. Slowly add in sugar, and beat until combined, adding vanilla extract and salt, continuing to beat until fluffy.
Assemble cake by placing 1 cake on the bottom, pipe a rim of frosting, fill with apricot jam, repeat with second layer. Frost exterior of cake and decorate as desired.

Bread

Banana Cake with Apricot and Cinnamon Cream Cheese Frosting

Prep Time

mins

Cook Time

mins

Servings

Skip to Recipe

Banana Cake with Apricot and Cinnamon Cream Cheese Frosting

by Jessica Rosetti //

August 25, 2024

Equipment

Ingredients

Banana Cake:

3 overripe bananas
2 eggs room temperature
1/2 cup unsalted butter melted
2/3 cup sugar
2/3 cup brown sugar packed
1/2 cup sour cream
1 tsp vanilla extract
2 cups All Purpose Flour
1 tsp baking soda
1/2 tsp salt

Frosting:

8 oz cream cheese room temperature
1/2 cup unsalted butter room temperature
1/4 tsp salt
1 1/2 cups confectioners sugar

Filling:

1/4 cup apricot preserves

Banana Cake:

6 overripe bananas
4 eggs room temperature
1 cup unsalted butter melted
1.33 cup sugar
1.33 cup brown sugar packed
1 cup sour cream
2 tsp vanilla extract
4 cups All Purpose Flour
2 tsp baking soda
1 tsp salt

Frosting:

16 oz cream cheese room temperature
1 cup unsalted butter room temperature
0.5 tsp salt
3 cups confectioners sugar

Filling:

0.5 cup apricot preserves

Banana Cake:

9 overripe bananas
6 eggs room temperature
1.5 cup unsalted butter melted
2 cup sugar
2 cup brown sugar packed
1.5 cup sour cream
3 tsp vanilla extract
6 cups All Purpose Flour
3 tsp baking soda
1.5 tsp salt

Frosting:

24 oz cream cheese room temperature
1.5 cup unsalted butter room temperature
0.75 tsp salt
4.5 cups confectioners sugar

Filling:

0.75 cup apricot preserves

Intstructions

Preheat oven to 350 degrees. Butter and flour cake pans. In the bowl of a stand mixer with paddle attachment, add 3 bananas and beat until mashed. Add room temperature eggs, followed by both sugars, vanilla extract and butter. Add sour cream and beat until light and fluffy, 2 to 3 minutes. In another bowl, mix together flour, baking soda and sugar. Slowly add flour mixture to banana mixture and beat just until combined.
Bake in 350 degree oven for 35-45 minutes, depending on size of cake pan. Once cooked, remove from oven and let cool for 10 minutes, then place on wire rack to cool completely.
In the bowl of a stand mixer with whisk attachment, or using a hand mixer, add butter and cream cheese to a bowl. Mix until incorporated. Slowly add in sugar, and beat until combined, adding vanilla extract and salt, continuing to beat until fluffy.
Assemble cake by placing 1 cake on the bottom, pipe a rim of frosting, fill with apricot jam, repeat with second layer. Frost exterior of cake and decorate as desired.

Meet Jessica!

I believe that a meal is always about so much more than a plate of food. It is about honoring food producers, perfecting technique, finding harmony between ingredients. Most importantly, it is about sharing it with those you love.

Get to know me

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Assembly:

Mix coffee and Kahlua in a shallow dish.
Dust an 8x8 glass dish with2 tbsp of cocoa powder. Dipping ladyfingers in coffee mixture first, line bottom of glass dish. Spread half of saffron mixture in an even layer and repeat with another lady of ladyfingers, followed by remaining half of saffron mixture. Smooth top and dust with 2 tbsp of cocoa powder. Refrigerate for 2-4 hours. Enjoy!