Preheat the oven to 350° F.

Grease a 6x3 inch round baking pan and line it with parchment paper. Slightly grease the parchment paper as well.

Sift the cake flour, baking powder, baking soda, ground cinnamon, and salt in a medium mixing bowl.

Whisk until well combined.

Take a mashed banana, sour cream, oil, sugar, and vanilla in a large mixing bowl.

Whisk with a balloon whisk until everything is well combined.

Add flour mixture into the wet mixture, and mix until everything is well combined. Do not overmix.

Gently fold the chopped pecans into the cake batter. The batter will be slightly thick.

Pour the batter into the prepared pan and smooth the top with the spatula or back of the spoon.

Bake the cake in the preheated oven for 28-34 minutes or until the cake tester inserted into the center comes out clean.

Remove the cake from the oven and place the pan on the cooling rack.

Allow the cake to cool completely in the pan before removing it.

Once the cake is completely cooled down, cut it diagonally into three layers.

If you do not want the layered cake, simply frost the cake without cutting the layers. Or, instead of three layers, you can cut the cake into two layers.

Using a hand-held or stand mixer fitted with the paddle attachment in a large bowl, beat cream cheese and butter on medium speed for about two minutes or until smooth.

Add confectioners’ sugar (icing sugar), vanilla, and a pinch of salt. Mix on low speed for few seconds or until sugar is mixed in.

Then increase the speed to high and continue beating for 3-5 minutes or until everything is well combined and the frosting is creamy, light, pale, and smooth.

If frosting is too thin, add more sugar. However, if your frosting is thick, add a tablespoon of milk.

The icing should be creamy and smooth but not too thin and runny.

Take one cake layer and place it on the cake stand, cake rotating stand, or serving plate. Evenly cover the top with frosting and place the 2nd layer on top of it. Cover the top of the second layer with frosting.

Then place the third layer on the top. Spread the frosting all over the top and sides of the cake. Then garnish the cake with chopped pecans if you prefer.

After frosting, place the cake in the fridge for at least 15 minutes before slicing and serving.

Tightly cover the leftover cake and refrigerate for up to 5 days. It is an oil-based cake, and so it will still be soft and moist even after refrigeration. So you can serve it cold or bring it to room temperature as you prefer.

You can make the cake in advance. Then tightly cover the cake and place it in the fridge for up to 2 days. You can also cut the cake into layers and then refrigerate the layers, tightly covered. Finally, make the frosting and frost the cake on the day of serving.

You can freeze the frosted cake, tightly covered, for up to 2 months. Then, thaw it overnight in the fridge and serve it cold or bring it to room temperature.

We can make a substitute for cake flour at home. For that, we need two ingredients, all-purpose flour, and cornstarch.

So in this recipe, first measure 1 & ¼ cups of all-purpose flour. Then remove 2 & ½ tablespoon of flour and substitute it with 2 & ½ tablespoon of cornstarch. Mix, sift well together, and then use it as a cake flour substitute to make the eggless banana cake.