Banana Cake with Cream Cheese Frosting

I've mentioned before that SP has been trying to get back into the kitchen. Recently he decided he wanted to use some of our overripe bananas to make this Banana Cake with Cream Cheese Frosting.

He and Baby Girl made this together, which was so cute to watch. Due to her nut allergy we had to leave out the walnuts, but we didn't miss them. Being a chocolate lover, I had hoped SP would be open to adding chocolate chips instead but he wanted the banana to really shine.

This was excellent. The cake was moist and flavorful and cream cheese icing is pretty darn fantastic. The recipe made a nice, thick layer of it, too. This takes a bit of planning since you need very ripe bananas and the ingredients have to come to room temperature, but otherwise it's very simple.

Banana Cake with Cream Cheese Frosting
Ina Garten, from Barefoot Contessa How Easy is That?

3 very ripe bananas, mashed
3/4 cup granulated sugar
1/2 cup light brown sugar, lightly packed
1/2 cup vegetable oil
2 extra-large eggs, at room temperature
1/2 cup sour cream
1 teaspoon pure vanilla extract
Grated zest of 1 orange
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup coarsely chopped walnuts (optional)
Cream Cheese Frosting (recipe follows)
Walnut halves, for decorating (optional)

Cream Cheese Frosting:
6 ounces cream cheese, at room temperature
6 tablespoons (3/4 stick) unsalted butter, at room temperature
1 teaspoon pure vanilla extract
2 1/2 cups sifted confectioners' sugar (1/2 pound)

Preheat the oven to 350 degrees. Grease and flour a 9 by 2-inch round cake pan.

In the bowl of an electric mixer fitted with the paddle attachment, mix the bananas, granulated sugar, and brown sugar on low speed until combined. With the mixer still on low, add the oil, eggs, sour cream, vanilla, and orange zest. Mix until smooth.

In a separate bowl, sift together the flour, baking soda, and salt. With the mixer on low, add the dry ingredients and mix just until combined. Stir in the chopped walnuts, if using. Pour the batter into the prepared pan and bake for 45 to 50 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan for 15 minutes, turn out onto a cooling rack, and cool completely.

Spread the frosting thickly on the top of the cake and decorate with walnut halves, if using.
Cream Cheese Frosting:

Mix the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with the paddle attachment on low speed until just combined. Don't whip! Add the sugar and mix until smooth. Yield: frosting for one 9-inch cake.