Moist, soft, banana-rich & perfectly sweet.

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Cake Ingredients:
• 1½ cups mashed ripe bananas (about 3-4 bananas)
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• ¼ cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup sour cream or Greek yogurt
• 1 tablespoon poppy seeds (optional but recommended for texture)

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Cream Cheese Frosting:
• 8 oz cream cheese, softened
• ¼ cup unsalted butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• 1–2 tablespoons milk (if needed for spreading consistency)

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Optional Toppings:
• Fresh banana slices
• Chopped walnuts or pecans
• Extra sprinkle of poppy seeds

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Instructions:
1. Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch pan or two 9-inch round pans.
2. Cream butter and sugars together until light and fluffy. Add eggs one at a time, mixing well. Stir in vanilla and mashed bananas.
3. Mix dry ingredients in a separate bowl: flour, baking soda, salt, and poppy seeds.
4. Combine wet and dry: Add the flour mixture to the banana mix in batches, alternating with sour cream. Do not overmix.
5. Pour batter into pan and bake for 30–35 minutes, or until a toothpick comes out clean.
6. Cool cake completely before frosting.

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To Make the Frosting:
1. Beat cream cheese and butter together until smooth and creamy.
2. Add powdered sugar gradually, beating until fluffy.
3. Mix in vanilla and thin with milk if needed.

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Assemble & Serve:

Spread the frosting over the cooled cake and garnish with sliced bananas, nuts, or a dusting of poppy seeds. Chill for 10–15 minutes if needed for clean slicing.

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This one is a crowd favorite — think banana bread, but better! Let me know if you want a bundt cake version too