Description
This banana cake is everything you want in a dessert: moist, flavorful, and topped with a luscious cream cheese frosting. Made with ripe bananas, this cake is a fantastic way to use up overripe bananas while creating a treat that’s perfect for birthdays, family gatherings, or just a sweet afternoon snack. The combination of sweet bananas and a creamy, tangy frosting takes this simple cake to the next level. Whether you’re a seasoned baker or a beginner, this easy-to-follow recipe ensures a perfect banana cake every time.
Ingredients
Scale
- 1 and 1/2 cups (345g) mashed ripe bananas (about 4 medium 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
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) packed brown sugar (light or dark)
- 3 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1 and 1/2 cups (360ml) buttermilk, at room temperature
- For the Cream Cheese Frosting:
- 8 ounces (226g) full-fat cream cheese, softened
- 1/2 cup (113g) unsalted butter, softened
- 3 cups (360g) powdered sugar (plus 1/4 cup more if needed)
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon salt
Instructions
- Preheat the oven to 350°F (177°C) and grease a 9×13-inch baking pan. You can also line it with parchment paper for easy removal.
- Mash the bananas in a large bowl until smooth. Set aside.
- Mix the dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, and salt.
- Cream the butter and sugars: Using a handheld or stand mixer, beat the butter on high speed until creamy, about 1 minute. Add the granulated sugar and brown sugar, and continue beating for 2 minutes until light and fluffy.
- Add eggs and vanilla: Beat in the eggs, one at a time, then add the vanilla extract.
- Incorporate the bananas and dry ingredients: Add the mashed bananas to the butter-sugar mixture, followed by the dry ingredients in three additions, alternating with the buttermilk. Mix each addition just until combined.
- Bake the cake: Pour the batter into the prepared pan and spread it evenly. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean. If the top begins to brown too quickly, cover loosely with aluminum foil.
- Cool the cake: Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- Make the cream cheese frosting: In a large bowl, beat the cream cheese and butter until smooth. Add the powdered sugar, vanilla extract, and salt, and beat on high speed until fluffy. If you want a thicker frosting, add the extra 1/4 cup powdered sugar.
- Frost the cake: Once the cake has cooled, spread the frosting evenly over the top. For an extra touch, sprinkle with chopped nuts or chocolate chips.
- Chill and serve: Refrigerate the cake for 30 minutes before slicing to set the frosting and make it easier to cut.
Notes
- For a twist, try adding chocolate chips or walnuts to the batter for extra flavor.
- If you prefer a less sweet frosting, use less powdered sugar or skip the extra 1/4 cup.
- This banana cake works well with either cream cheese frosting or buttercream frosting, so feel free to experiment with different frosting options.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 40g
- Sodium: 220mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg
Keywords: Banana Cake, Moist Banana Cake, Best Banana Cake Recipe, Banana Cake with Cream Cheese Frosting, Easy Banana Cake Recipe, Homemade Banana Cake, Banana Cake Layer Cake