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The Best Banana Cake I’ve Ever Had

The Best Banana Cake I’ve Ever Had

This is absolutely the best banana cake I’ve ever had, featuring moist layers, cream cheese frosting, and rich banana flavor.
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Prep Time 30 minutes
Cook Time 45 minutes
Cooling Time 4 hours
Total Time 5 hours
Course Dessert
Cuisine American
Servings 12 slices
Calories 350 kcal

Equipment

  • 9×13-inch pan
  • mixer
  • Mixing bowl
  • whisk
  • Cooling Rack

Ingredients
  

Banana Cake

  • 1.5 cups mashed bananas (about 4 medium or 3 large)
  • 3 cups all-purpose flour (spooned & leveled)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 0.5 teaspoon ground cinnamon
  • 0.5 teaspoon salt
  • 0.75 cups unsalted butter (softened to room temperature)
  • 1 cups granulated sugar
  • 0.5 cups packed light or dark brown sugar
  • 3 large eggs (at room temperature)
  • 2 teaspoons pure vanilla extract
  • 1.5 cups buttermilk (at room temperature)

Cream Cheese Frosting

  • 8 ounces full-fat brick cream cheese (softened to room temperature)
  • 0.5 cups unsalted butter (softened to room temperature)
  • 3 cups confectioners’ sugar
  • 1 teaspoon pure vanilla extract
  • 0.125 teaspoon salt

Instructions
 

Banana Cake

  • Preheat the oven to 350°F (177°C) and grease a 9×13-inch pan.
  • Mash the bananas and set aside.
  • Whisk the flour, baking powder, baking soda, cinnamon, and salt together and set aside.
  • Beat the butter on high speed until smooth. Add both sugars and beat until creamed together. Add the eggs and vanilla, then the mashed bananas.
  • Add the dry ingredients in three additions alternating with the buttermilk, mixing each addition just until incorporated.
  • Spread the batter into the prepared pan and bake for 45–50 minutes or until a toothpick comes out clean.
  • Remove the cake from the oven and let it cool completely.

Cream Cheese Frosting

  • In a large bowl, beat the cream cheese and butter until smooth. Add 3 cups confectioners’ sugar, vanilla, and salt, then beat until combined.
  • If needed, add the extra ¼ cup of confectioners sugar. Spread the frosting on the cooled cake and refrigerate for 30 minutes before serving.

Notes

The cake can be made ahead and stored in the refrigerator for up to 2 days or frozen for up to 3 months. Use homemade buttermilk if needed, and you can also use frozen bananas in the recipe.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 70mgSodium: 250mgPotassium: 300mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 2mgCalcium: 30mgIron: 1mg
Keyword baking, banana cake, cream cheese frosting, dessert recipe, easy cake recipe, moist banana cake
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