Description

Experience the delight of The Best Banana Cake I’ve Ever Had! This moist and flavorful cake, made with fresh bananas and topped with rich cream cheese frosting, is perfect for any occasion. It’s easy to make, sweet, and absolutely irresistible, making it the ideal choice for desserts or special celebrations.

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 (12 Tbsp; 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 (8 Tbsp; 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 and set them aside.
In a bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt; set aside.
In a mixing bowl, beat the softened butter and both sugars on medium-high speed for about 3 minutes. Scrape the bowl occasionally.
Add eggs and vanilla to the mixture, beating until combined, then mix in the mashed bananas.
Gradually mix in the dry ingredients alternately with the buttermilk until just incorporated, avoiding overmixing.
Spread the batter into the prepared pan and bake for 45–50 minutes or until a toothpick comes out clean.
Let the cake cool completely on a rack, transferring to the refrigerator for faster cooling if desired.
In another bowl, beat the cream cheese and butter until creamy, then gradually add 3 cups of confectioners’ sugar, vanilla, and salt, beating until smooth. Adjust thickness by adding more sugar if needed.
Frost the cooled cake, then refrigerate for 30 minutes to set the frosting before serving.
Store leftovers tightly wrapped in the fridge for up to 5 days.

Notes

Ensure bananas are ripe for best flavor and sweetness.
Let the cake cool completely for easier frosting and cutting.
For a thicker frosting, add extra confectioners’ sugar.

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 25g
Sodium: 220mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 41g
Fiber: 1g
Protein: 4g
Cholesterol: 80mg