Banana Snack Cake With Cream Cheese Frosting

Heat oven to 350°F (175°C). Grease a 9×13‑inch baking pan and line the bottom with parchment for easy removal.
In a bowl, whisk flour, baking powder, baking soda, salt, and cinnamon. Set aside.
In a large mixing bowl, beat butter, granulated sugar, and brown sugar until light and fluffy.
Beat in eggs one at a time, then vanilla.
Mix in mashed bananas and sour cream until smooth (it may look slightly curdled—this is fine).
Add dry ingredients in two additions, mixing on low just until no streaks of flour remain. Do not overmix.
Spread the batter evenly in the pan and smooth the top.
Bake 25–32 minutes, or until the top is golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
Cool completely in the pan on a rack before frosting.

2. Make the Cream‑Cheese Frosting

Beat cream cheese and butter together until very smooth and fluffy.
Gradually add 3 cups powdered sugar, beating on low first, then medium until thick and creamy.
Beat in vanilla and a pinch of salt. Add more powdered sugar for a firmer frosting or a spoonful of milk/cream for a softer, spreadable texture.

Spread frosting generously over the cooled cake, making soft swirls across the top to mimic the texture in your image.
Chill 20–30 minutes to set the frosting slightly, then cut into squares.

Use very ripe bananas with brown spots for the sweetest flavor and moist crumb.
For extra texture, fold in 1/2 cup chopped walnuts or pecans.
Add lemon zest to the frosting for a brighter flavor.
Serve chilled for cleaner slices or at cool room temperature for the softest texture.

Leftovers keep well covered in the refrigerator for about 4 days and taste even better the next day as the banana flavor deepens.