Description

This moist banana cake is irresistible, featuring the perfect blend of mashed bananas and a creamy frosting. Ideal for a quick dessert or special celebration, it’s a homemade treat anyone will love!

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
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 9×13-inch pan.
Mash the bananas using a mixer and set them aside.
Whisk flour, baking powder, baking soda, cinnamon, and salt together and set aside.
In a mixing bowl, cream together the softened butter and both sugars on medium-high speed for about 3 minutes. Scrape the bowl as needed. Add the eggs and vanilla, mixing until well combined. Then, mix in the mashed bananas.
With the mixer on low, gradually add the dry ingredients and buttermilk in alternating batches, mixing each addition just until incorporated. Avoid overmixing; the batter should remain slightly thick with some lumps.
Spread the batter into the prepared pan and bake for 45-50 minutes. Check for doneness with a toothpick.
Remove the cake from the oven and let it cool on a rack. Transfer to the refrigerator after about 45 minutes for faster cooling.
In another bowl, beat cream cheese and butter until smooth. Gradually mix in confectioners’ sugar, vanilla, and salt, adjusting thickness with extra sugar if needed.
Spread the frosting over the cooled cake and refrigerate for 30 minutes before serving to set the frosting.
Store leftover cake tightly covered in the refrigerator for up to 5 days.

Notes

Ensure all ingredients are at room temperature for best results.
For a moist cake, do not overbake; check a few minutes before the baking time ends.
Feel free to experiment with the frosting flavors by adding cocoa powder or citrus zest.

Nutrition

Serving Size: 1 slice
Calories: 360
Sugar: 30g
Sodium: 220mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 49g
Fiber: 1g
Protein: 4g
Cholesterol: 85mg