Description
This banana cake with cream cheese frosting is ultra-moist, fluffy, and full of rich banana flavor. It’s a step up from banana bread, topped with a velvety smooth cream cheese frosting that adds the perfect tangy balance. Ideal for birthdays, brunches, or anytime you have ripe bananas begging to be used!
Ingredients
For the Cake:
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1 ½ cups mashed ripe bananas (about 3 medium)
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2 ½ cups all-purpose flour
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1 ½ tsp baking powder
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1 tsp baking soda
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½ tsp salt
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½ tsp ground cinnamon (optional)
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¾ cup unsalted butter, softened
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1 ½ cups granulated sugar
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2 large eggs
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1 tsp vanilla extract
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1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar)
For the Cream Cheese Frosting:
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8 oz cream cheese, softened
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½ cup unsalted butter, softened
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2 ½ cups powdered sugar
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1 tsp vanilla extract
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Pinch of salt
Instructions
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Preheat Oven & Prep Pan
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Preheat your oven to 350°F (175°C).
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Grease and flour a 9×13 inch pan or two 8-inch round cake pans.
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Mix Dry Ingredients
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In a bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
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Cream Butter & Sugar
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In a separate bowl, beat butter and sugar until fluffy.
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Add eggs one at a time, then mix in vanilla and mashed bananas.
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Combine Wet & Dry
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Add dry mixture and buttermilk to the banana mixture alternately, mixing gently.
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Bake
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Pour batter into the prepared pan(s) and bake for 35–40 minutes.
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Let the cake cool completely before frosting.
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Make Frosting
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Beat cream cheese and butter until smooth.
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Gradually add powdered sugar, vanilla, and salt. Beat until creamy and fluffy.
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Assemble & Serve
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Spread frosting over the cooled cake. Slice and enjoy!
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Notes
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Buttermilk Substitute: Mix 1 tbsp vinegar or lemon juice with 1 cup milk.
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Banana Tip: Overripe bananas work best — the browner the better.
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Storage: Store frosted cake in the fridge for up to 5 days.
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Freezer-Friendly: Freeze unfrosted cake layers up to 2 months.