The Best Banana Cake I’ve Ever Had
This is the best banana cake you’ll ever taste, featuring moist banana layers topped with creamy frosting.
Equipment
- 9×13-inch pan
- mixing bowl
- Whisk
- electric mixer
- Cooling Rack
- icing spatula
Ingredients
Banana Cake
- 345 g mashed bananas about 4 medium or 3 large bananas
- 375 g all-purpose flour spooned & leveled
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 170 g unsalted butter softened to room temperature
- 200 g granulated sugar
- 100 g packed light or dark brown sugar
- 3 large eggs at room temperature
- 2 teaspoon pure vanilla extract
- 360 ml buttermilk at room temperature
Cream Cheese Frosting
- 226 g full-fat brick cream cheese softened to room temperature
- 113 g unsalted butter softened to room temperature
- 360 g confectioners’ sugar plus an extra ¼ cup if needed
- 1 teaspoon pure vanilla extract
- 0.125 teaspoon salt
Instructions
Instructions
- Preheat the oven to 350°F (177°C) and grease a 9×13-inch pan.
- Make the cake: Mash the bananas. Set mashed bananas aside.
- Whisk the flour, baking powder, baking soda, cinnamon, and salt together. Set aside.
- Beat the butter on high speed until smooth and creamy—about 1 minute. Add both sugars and beat on high speed for 2 minutes until creamed together. Add the eggs and vanilla, beating on medium-high speed until combined, then beat in the mashed bananas. With the mixer on low speed, add the dry ingredients alternating with the buttermilk.
- Spread batter into the prepared pan. Bake for 45–50 minutes or until a toothpick inserted in the center comes out clean.
- Remove the cake from the oven and set on a wire rack to cool completely.
- Make the frosting: In a large bowl, beat the cream cheese and butter until smooth. Add confectioners' sugar, vanilla, and salt. Beat on low speed, then high speed until combined.
- Spread the frosting on the cooled cake. Refrigerate for 30 minutes before serving.
- Cover leftover cake tightly and store in the refrigerator for 5 days.
Notes
Make ahead: Cake can be refrigerated for up to 2 days or frozen for up to 3 months. Thaw and frost when ready to serve.
Nutrition
Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 4gFat: 15gSaturated Fat: 9gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 80mgSodium: 220mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 300IUVitamin C: 2mgCalcium: 30mgIron: 1mg
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