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Banana Cake

This Banana Cake is a delightful treat! Moist, fluffy, and topped with cream cheese frosting, it’s perfect for any occasion.
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Servings: 12 servings

Ingredients

For the Cake:

  • 3 cups All-Purpose Flour
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • 3/4 teaspoon Ground Cinnamon
  • 3/4 teaspoon Kosher Salt
  • 3/4 cup Unsalted Butter for the cake
  • 3/4 cup Granulated Sugar
  • 3/4 cup Brown Sugar packed
  • 3 Large Eggs at room temperature
  • 2 teaspoons Pure Vanilla Extract
  • 1 1/2 cups Mashed Ripe Bananas (about 4 medium bananas)
  • 1 1/3 cups Buttermilk

For the Frosting:

  • 8 ounces Full-Fat Cream Cheese
  • 1/2 cup Unsalted Butter at room temperature
  • 3 1/2 cups Confectioners Sugar
  • 1 1/2 teaspoons Vanilla Extract
  • 1 pinch Salt to balance sweetness

Instructions

  • Preheat your oven to 350°F (175°C). Grease and flour your 9x13-inch baking pan.
  • In a large mixing bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. Set aside.
  • In another bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
  • Add the eggs, one at a time, mixing well after each addition. Then mix in the vanilla extract.
  • Fold in the mashed bananas gently until fully combined.
  • Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, mixing until just combined.
  • Pour the batter into the prepared baking pan and spread evenly. Bake for 30-35 minutes, or until a toothpick comes out clean.
  • Remove the cake from the oven and let it cool in the pan for about 10 minutes, then transfer to a cooling rack.
  • For the frosting, beat together cream cheese and butter until smooth. Gradually add confectioners sugar, vanilla extract, and a pinch of salt, beating until creamy.
  • Once cool, frost the cake generously with the cream cheese frosting.

Equipment

  • Mixing bowls
  • Measuring cups and spoons
  • Stand Mixer or Hand Mixer
  • Rubber spatula
  • 9x13 inch Baking Pan
  • Cooling rack
  • Offset Spatula

Notes

  • Use ripe bananas for the best flavor.
  • Let the cake cool completely before frosting to avoid melting.
  • Store leftovers in an airtight container for up to 5 days.