Description

This banana cake is simply irresistible with its moist texture, delicious banana flavor, and rich cream cheese frosting. Perfect for gatherings or as a simple treat at home, it brings a touch of homemade goodness to any occasion. Easy to make and loaded with flavor, this cake fulfills dessert cravings effortlessly.

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 (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 (113g) unsalted butter, softened to room temperature for frosting
3 cups (360g) confectioners’ sugar, plus an extra 1/4 cup if needed
1 teaspoon pure vanilla extract for frosting
1/8 teaspoon salt for frosting

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Instructions

Preheat the oven to 350°F (177°C) and grease a 9×13-inch pan.
Mash the bananas, preferably using a mixer. Set aside.
In a bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt. Set aside.
In a mixing bowl, cream together the butter and both sugars using a mixer on medium-high speed for about 3 minutes. Scrape down the sides as needed. Add eggs and vanilla, combine well, and then mix in the mashed bananas. Gradually add the dry ingredients and buttermilk in three additions, mixing until just incorporated; avoid overmixing.
Spread the batter into the prepared pan and bake for 45-50 minutes, checking for doneness with a toothpick.
Once done, remove from the oven and let cool on a rack. For quicker cooling, refrigerate the cake after 45 minutes.
To prepare frosting, beat cream cheese and butter until smooth. Add confectioners' sugar, vanilla, and salt, mixing first on low then on high for 2 minutes. Adjust thickness with extra sugar if necessary.
Spread frosting over the cooled cake and refrigerate for 30 minutes before serving for better cutting.
Store leftover cake tightly wrapped in the refrigerator for up to 5 days. Bring to room temperature before serving.

Notes

If the cake browns too quickly, cover it loosely with aluminum foil during baking.
This cake can be made ahead of time and cooled in the refrigerator to enhance flavor and texture.
Ensure all ingredients are at room temperature for better mixing results.

Nutrition

Serving Size: 1 slice
Calories: 370
Sugar: 33g
Sodium: 290mg
Fat: 17g
Saturated Fat: 10g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 1g
Protein: 4g
Cholesterol: 70mg