Description

This Banana Cake is a delightful treat with its perfect blend of ripe bananas and rich cream cheese frosting. Easy to make, it’s ideal for any occasion, whether it’s a quick dessert or a comforting dessert option.

Ingredients

Scale

1 and 1/2 cups (345g) mashed bananas (about 4 medium or 3 large bananas)
3 cups (375g) all-purpose flour (spooned & leveled)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup (12 tbsp; 170g) unsalted butter, softened to room temperature
1 cup (200g) granulated sugar
1/2 cup (100g) packed light or dark brown sugar
3 large eggs, at room temperature
2 teaspoons pure vanilla extract
1 and 1/2 cups (360ml) buttermilk, at room temperature
8 ounces (226g) full-fat brick cream cheese, softened to room temperature
1/2 cup (8 tbsp; 113g) unsalted butter, softened to room temperature
3 cups (360g) confectioners’ sugar, plus an extra 1/4 cup if needed
1 teaspoon pure vanilla extract
1/8 teaspoon salt

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Instructions

Preheat the oven to 350°F (177°C) and grease a metal or glass 9×13-inch pan.
Mash the bananas using a mixer and set aside.
Whisk the flour, baking powder, baking soda, cinnamon, and salt, then set aside.
Beat the butter and both sugars together until creamed, about 3 minutes. Scrape the bowl as needed. Add the eggs and vanilla, beating until combined, then mix in the mashed bananas.
Alternately add the dry ingredients and buttermilk to the mixer, mixing only until combined and slightly thick.
Spread the batter into the prepared pan and bake for 45–50 minutes until a toothpick inserted comes out clean. Cover with foil if browning too fast.
Remove from the oven and cool completely, placing it in the fridge after 45 minutes to speed up cooling.
Beat the cream cheese and butter until smooth, then mix in the confectioners’ sugar, vanilla, and salt, beating to your desired thickness.
Frost the cooled cake and refrigerate for 30 minutes before serving.
Store any leftovers tightly covered in the refrigerator for up to 5 days.

Notes

Ensure the bananas are ripe for the best flavor.
You can use an electric mixer for both the cake batter and the frosting for ease.
If the frosting is too thin, gradually add more confectioners’ sugar until it reaches the desired consistency.

Nutrition

Serving Size: 1 slice (approx. 1/12 of cake)
Calories: 450
Sugar: 35g
Sodium: 230mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 65g
Fiber: 2g
Protein: 5g
Cholesterol: 85mg