Banana Cream Cheesecake cake
°1 ½ cup bananas (overripe, mashed, about 4 medium to large)
°3 large beaten eggs
°1 teaspoon yeast
°1 teaspoon baking soda
°½ tsp salt
°½ tsp ground cinnamon
°1 cup sugar
°1 cup light brown sugar
°1 ½ cup buttermilk
°¾ cup Butter (salted, melted)
°2 teaspoon vanilla extract (or vanilla bean paste)
°1 ½ cup cake flour
°2 cups all-purpose flour
+Cream cheese frosting
°8 oz cream cheese (1 standard size package, softened at room temperature)
°½ cup Butter (salted, softened at room temperature)
°3 cups confectioners sugar
°2 tablespoons heavy whipped cream
°1 teaspoon vanilla extract (or vanilla bean paste)
°¼ teaspoon ground cinnamon
Preheat oven 325°F (162°C). Butter or spray your 9×13 baking dish with nonstick cooking spray, mash your overripe bananas, then melt the butter and let cool slightly.
In a large mixing bowl or the bowl of your stand mixer, add the baking powder, baking soda, salt, cinnamon, and both sugars (white and light brown) to the beaten eggs.
Add the buttermilk and mix well for about 1 minute.
Combine mashed bananas and melted butter, then add to beaten egg mixture. Add the vanilla extract (or paste) and mix well, about 1-2 minutes.
Add the all-purpose and cake flours and mix until the batter is fairly smooth (other than a few banana pieces) then transfer to your greased 9 x 13 pan. Bake at 325°F (162°C) for 50 to 60 minutes.
Start checking the cake after 45 minutes by inserting a toothpick or knife into the center of the cake until it comes out clean. Remove from the oven when fully cooked and let cool for about 10 minutes, then transfer to the refrigerator to cool completely.
Cream cheese frosting
Cream together softened cream cheese and butter until smooth. Add the rest of the ingredients: icing sugar, heavy whipping cream, vanilla extract (or paste), and ground cinnamon. Beat together using a hand mixer or a whisk.
The frosting will be smooth and easy to spread when done (but not stiff enough to spread on a cake). Spread over the cooled banana cake then serve immediately and store the rest of the cake in the refrigerator.