The best banana cake

Ingredients:

Banana cake

• 6 very ripe bananas
• 2.5 cups dark brown sugar
• 220 g unsalted butter, melted
• 1 cup sour cream
• 4 large eggs
• 1 tbsp vanilla extract
• 4 cups premium flour (see Note)
• 2 tsp ground cinnamon
• 2 teaspoons of baking soda
• 1 teaspoon coarse salt

Cream cheese frosting

• 110 g unsalted butter, room temperature
• 170 g of cream cheese, room temperature
• 1/4 teaspoon coarse salt
• 2 cups powdered sugar
• 1 tsp vanilla extract
• 1.5 tbsp. l. dulce de leche

Candied banana chips

• 1.5 tbsp maple syrup
• 1 cup banana chips

Preparation:

1. Preheat oven to 350°F (175°C) and line a 9 x 13-inch (22 x 32 cm) baking sheet (see Note) with aluminum foil, leaving a 2-inch (5 cm) overhang on both long sides. Lightly spray the foil with cooking spray.

2. Cake:

   
   In a large bowl, mash the bananas with a fork or potato masher until very smooth. Stir in the dark brown sugar, melted butter, sour cream, eggs, and vanilla extract until smooth. In a separate large bowl, whisk together the flour, cinnamon, baking soda, and salt.
3. Fold the flour mixture into the banana mixture in three additions and knead into a dough. Pour into the prepared pan and smooth the surface. Bake until the crust is deep golden brown and a toothpick inserted into the center comes out clean, about 1 hour. Let the cake cool slightly in the pan, about 30 minutes. Pull the foil overhangs to lift the cake and transfer it to a wire rack to cool completely.
4. Meanwhile, in a large bowl, beat the butter, cream cheese, and salt with a mixer on medium speed until smooth. Reduce the mixer speed to low, then beat in the powdered sugar, 1 cup at a time, until smooth. Increase the speed to medium-high and beat until fluffy, 1-2 minutes. Stir in the vanilla extract.
5. Transfer 0.5 cups of frosting to a small bowl and stir in the dulce de leche until smooth. Cover both frostings with plastic wrap and let sit at room temperature until ready to assemble the cake.

6. Candied Banana Chips:

   
   In a medium nonstick skillet, heat the maple syrup over medium heat until it begins to bubble. Add the banana chips and cook, stirring frequently with a rubber spatula, until the chips have absorbed most of the maple syrup and are golden brown in spots, 3-4 minutes. Immediately transfer the banana chips to a baking sheet, spread them out in an even layer, and let them cool completely. Once cool, coarsely chop them.
7. Transfer the cake to a serving platter. Spread about 3/4 cup of regular cream cheese frosting over the top of the cake and spread it evenly over the entire surface.
8. Spoon the caramel glaze and any remaining glaze on top, then swirl it with a small offset spatula, making sure the glaze reaches all the way to the edges of the cake. Sprinkle with crushed candied banana chips.
   
   

   Note

   
   For this cake, it's best to use a 22x32 cm metal rectangular baking pan. It will help the cake bake more evenly. Glass baking pans retain heat longer, and the cake may burn around the edges.
   
   When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping flour directly from the bag with a measuring cup will compact it, resulting in dry baked goods.