My Go-To Banana Cake with Cream Cheese Frosting

This is my go-to banana cake recipe.  I have been making it for several years and I always get recipe requests for this.  Sometimes I switch up the frosting.  I've tried vanilla buttercream, cream cheese frosting, Nutella frosting and all are fabulous.  I've been a bit obsessed with cream cheese frosting lately.  That tang from the cream cheese just hits the spot :)

Next time you have some brown bananas lying around, you have got to try this.  The cake is dense and loaded with flavor.  Top it with whatever frosting you prefer and you might just find yourself buying bananas and letting them go brown on purpose, so you can make this sweet dessert.

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Banana Cake with Cream Cheese Frosting
(Printable Recipe)

2 Tbl. unsalted butter, softened
2/3 c. sugar
1 large egg
1/2 c. non-fat plain Greek yogurt
1 tsp. vanilla extract
2 ripe bananas, mashed (about 3/4 cup)
1 c. all-purpose flour
1/4 tsp. salt
1/2 tsp. baking soda

Cream Cheese Frosting
4 Tbl. unsalted butter, softened
4 oz. cream cheese, room temperature
pinch of salt
1 1/2 tsp. vanilla extract (or 1 Tbl. vanilla bean paste)
1 1/2 c. powdered sugar
milk, enough to reach desired consistency

Preheat oven to 375 degrees.  For the cake: Cream together butter and sugar until fluffy.  Add the egg and mix to combine.  Add the yogurt and vanilla and mix well.  Mix in the mashed banana.  Add the flour, salt, baking soda and stir together just until combined.  Pour into a greased 8x8-inch baking dish.  Bake for 25 minutes or until the top springs back when lightly touched or a toothpick inserted in the center comes out clean.  Cool completely and frost.  Store leftover cake in the refrigerator. 

For the frosting: Beat butter and cream cheese until fluffy.  Add a pinch of salt and the vanilla and mix until blended.  Add one cup of powdered sugar and mix until combined.  Add remaining powdered sugar and enough milk, as needed, to reach desired spreading consistency.  Beat until smooth and fluffy and spread over cooled cake.  

Base cake recipe adapted from: Butter Yum 
Frosting from: Jenn@eatcakefordinner