Banana Cake with Cream Cheese Frosting

Preheat oven to 350 degrees. Grease a 9×13 sheet cake pan with avocado oil or non-stick spray and then line with parchment paper.

Add the diced butter to a small skillet or pot. Heat the skillet to medium heat. The butter will start to melt as the skillet heats up. Allow the butter to bubble and “cook” until it begins to change from a bright yellow color to a golden brown color. Continually stir the butter as you see the foam start to dissipate and brown bits begin to form in the bottom of the pan. Cook and stir the butter until it is a golden brown color and has a nutty aroma. Remove the butter from the heat and transfer to a heat safe dish to let cool slightly.

Add the flour, baking powder, baking soda, salt, cinnamon, and cardamom to a large mixing bowl. Whisk together until well combined and set aside.

To another large mixing bowl add the oil, greek yogurt, mashed banana, brown sugar, eggs, and vanilla extract. Whisk together until well combined.

Carefully fold the dry ingredients into the wet until mixed. Then, pour the batter into the pan, using an offset spatula to spread the batter into an even layer in the pan.

Bake the cake at 350 degrees for 35-40 minutes or until a tooth pick inserted in the center comes out clean. Cool the cake completely on a wire rack. Be sure the cake is completely cooled and not warm before adding the frosting.

Add the cream cheese and butter to a large mixing bowl. Cream the butter and cream cheese together on high until smooth and creamy. Next, add the confectioner’s sugar, vanilla extract, cinnamon, and salt. Beat the frosting on low speed for around 30 seconds to incorporate and then increase to high speed. Beat the frosting on high for around 2 minutes until fluffy.

Once the cake has cooled completely, cover with the cream cheese frosting. You can place it in the fridge to help the cream cheese frosting set up a bit. Slice and serve.