Description
This banana cake recipe is moist, fluffy, and topped with a smooth cream cheese frosting. Perfect for using up ripe bananas and serving at any occasion.
Ingredients
1 and 1/2 cups mashed bananas (about 4 medium or 3 large)
3 cups 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 unsalted butter, softened
1 cup granulated sugar
1/2 cup brown sugar (light or dark)
3 large eggs, room temperature
2 teaspoons pure vanilla extract
1 and 1/2 cups buttermilk, room temperature
Cream Cheese Frosting:
8 oz full-fat brick cream cheese, softened
1/2 cup unsalted butter, softened
3 to 3 1/4 cups confectioners’ sugar
1 teaspoon pure vanilla extract
1/8 teaspoon salt
Instructions
1. Preheat oven to 350°F (177°C) and grease a 9×13-inch pan.
2. Mash bananas and set aside.
3. Whisk flour, baking powder, baking soda, cinnamon, and salt.
4. Beat butter on high speed until smooth and creamy. Add both sugars and beat until combined.
5. Add eggs and vanilla. Beat until mixed. Stir in mashed bananas.
6. With mixer on low, add dry ingredients in 3 parts, alternating with buttermilk. Don’t overmix.
7. Pour batter into the pan and bake for 45–50 minutes.
8. Cool on wire rack. Place in fridge to speed up cooling if desired.
9. Make frosting: beat cream cheese and butter until creamy. Add sugar, vanilla, and salt. Beat until smooth.
10. Spread frosting on cooled cake. Chill 30 minutes before slicing.
Notes
Store leftovers tightly covered in the fridge for up to 5 days.
To freeze: wrap cooled cake tightly, freeze up to 3 months. Thaw overnight in fridge.
Use frozen bananas if needed. Thaw, drain, mash, and measure after thawing.
Can be adapted into cupcakes, layer cakes, or Bundt cake with baking adjustments.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Cakes Recipes
- Method: Baking
- Cuisine: American