Moist Banana Cake with Fluffy Cream Cheese Foster Frosting

So, this new job has been quite the adjustment.

On the plus side, I now have a full hour lunch break, I do not have to work weekends and I even get sick days.

Supposedly, these “sick days” are free days off for being ill (previous company, take note).  And in my short time there, I have learned that “ill” is interchangeable with the following words/phrases:   “hungover”, “at the Ryder Cup”, “tired from yesterday’s sick day”, “drunk” and “in Vegas”.  Please note the difference between “hungover” and “drunk”.  It may be slight, but it is there.  And I’ve seen some stumbling that fine boundary show up to work.  Not pretty.

And then to balance out all that fun, I unfortunately also have some new cons.

I no longer get to partake in group breakfasts consisting of peanut butter and almond milk smoothies as co-workers instead have red bulls and cigarettes to energize their mornings.

No more is my 100,000 square foot “office” where I would frolic as freely as I desired.  Instead, my business quarters now stretch a generous 6 feet x 6 feet in which I may frolic as freely as I desire. Well, no.  That’s not entirely true.  Last week when I tried to frolic too far into the joint territory I share with the next cubicle, I was asked to return to my seat.  Damn, I miss the frolic.

And finally, and perhaps most important of all, I have been stripped of my devour hours. What are these newly-titled devour hours you ask?  Oh, well they would be the two hours or so I used to spend every day at my desk researching the most delectable, delightful desserts online.  Apparently, at some businesses, such use of company time is frowned upon.

Boooo.  I can tell you one group of angry bosses who won’t be getting any pumpkin cream puffs this year for Thanksgiving.

Take that.

And that’s why sometimes it’s nice to have a recipe to go to no matter the change in life, the change in weather or the change in color of your boss’s face when he catches you googling the best way to pipe a pate a choux….for the third time.

This Moist Banana Cake with Fluffy Cream Cheese Foster Frosting is well worth the time it takes to write the name of it.

It’s great for any time of year since the ingredients aren’t seasonal, and it hits your soul in just the right place for any warranted occasion.  The slightly dense, slightly damp banana cake is just begging for a sweet and creamy topping.  Whipped until luxurious and light is a combination of cream cheese and a brown sugar-cinnamon-rum base.

Nothing can please one entire group more consistently than this.

Here’s how you do it (extra points if you are reading this on your office computer):

Bubble, bubble, toil and trouble.  A sweet, liquored base is what’s made on the double.

Do not use this to make a gravy unless you are planning to pour it over a turkey-shaped cake.

Spread your banana batter beautifully.

Achieve the coveted shiny glow.

Show cream cheese how to share the icing spotlight.

Ponder how this frosting could make you a millionaire.

Moist and creamy together is a guaranteed home run, touchdown and slam dunk in one…just don’t actually spike a piece…although it’d probably still be rock star status eaten off your tile floor.  Ok, permission granted!

Moist Banana Cake with Fluffy Cream Cheese Foster Frosting

This is the end all, be all for banana cakes.  Intoxicatingly moist with the most delectable cream cheese frosting, this is a crowd pleaser for every variety of audience.  My foster frosting base sets this recipe apart- cinnamon and rum cooked into vanilla and cream cheese and then whipped into a fluffy frosting.  Oh.  Yes.



  • 1/2 C granulated sugar
  • 1/4 C brown sugar
  • 1/2 C sour cream
  • 1/4 C butter, softened
  • 1 egg
  • 1 tsp vanilla
  • 1 C flour
  • 1/2 tsp baking soda
  • 1/4 tsp fine sea salt
  • 1/2 tsp cinnamon
  • 1 1/4 C mashed bananas


  1. Preheat oven to 350F.  Grease a 9×9 pan.
  2. Beat together the sugars, sour cream, butter, vanilla and eggs thoroughly.  Separately, stir together the dry ingredients.  Add the flour mixture to the egg mixture and stir only until combined.  Then stir in bananas until just combined as well.
  3. Pour into prepared pan and bake 20-25 minutes until a toothpick comes out clean and top is gently firm.  Remember, with the bananas, the toothpick will still be moist when cake is done, so don’t over-bake!  Just be sure the batter isn’t coming out on the toothpick.
  4. Cool on a wire rack and top with frosting below.

Banana Foster Base for Frosting

  • 1/4 C butter
  • 1 1/2 tsp dark rum
  • 1/2 tsp banana liqueur
  • 1/4 tsp cinnamon
  • 1/2 tsp vanilla
  • 2 T cream cheese, softened and cut into pieces
  • 2 T dark brown sugar


  • Bananas Foster Base (above)
  • 2 T cream cheese, softened
  • 1/4 C butter, softened
  • 3 C powdered sugar
  • pinch of sea salt


  1. In a saucepan over medium heat, melt together the butter, cinnamon and dark brown sugar.  Stir in liquors for a few minutes until alcohol cooks out.  Add vanilla and cream cheese and mix until all combined.  Set aside to cool completely before moving on.
  2. Place remaining butter and cream cheese into a mixer and beat until fluffy.  Add foster base that has completely cooled and beat again.  Add pinch of salt and powdered sugar.  Whip on medium 3 minutes.  Top banana cake with frosting.
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2 Responses to Moist Banana Cake with Fluffy Cream Cheese Foster Frosting

  1. vicki says:

    This looks so delicious. Just in time for the fall “Baking Season” which is beginning in my house right about now:). I am interested in the pumpkin cream puffs did I miss those already?

  2. hungrygems says:

    Yay- and apple slice day is coming up soon so you better be ready! Cream puffs are in the works, but not done yet. I will keep you posted! Thanks Vix =)

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