Classic Banana Cake: Velvety and Tender

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9x13-inch baking pan and line the bottom with parchment paper.
2. Mash the over-ripe bananas in a small bowl until smooth.
3. In a large bowl, cream together the softened butter, oil, and granulated sugar on medium-high speed until pale and fluffy, approximately 3 minutes.
4. Add eggs one at a time, beating well after each addition, then stir in the vanilla extract.
5. In a separate bowl, whisk together flour, baking soda, salt, and cinnamon.
6. Gradually add the dry ingredients to the wet mixture, alternating with the sour cream.
7. Gently fold in the mashed bananas using a spatula until just combined; do not overmix.
8. Pour batter into the prepared pan and bake for 45 minutes or until a toothpick inserted in the center comes out clean.
9. Allow the cake to cool completely in the pan.
10. Prepare the frosting by beating together the softened cream cheese and butter until smooth. Add powdered sugar, vanilla, and heavy cream, beating until fluffy.
11. Spread the cream cheese frosting evenly over the cooled cake.