Moist, fluffy, and packed with banana flavor – topped with a tangy-sweet cream cheese frosting!
Ingredients:
For the Cake:
- 3 ripe bananas, mashed (about 1½ cups)
- 2 cups (250g) all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp cinnamon (optional)
- ½ cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- ½ cup (100g) packed brown sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- ½ cup (120ml) buttermilk (or milk + ½ tbsp vinegar)
For the Frosting:
- 8 oz (225g) cream cheese, softened
- ½ cup (115g) unsalted butter, softened
- 3 cups (360g) powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
Optional Garnish:
- Walnuts or pecans, chopped
- Banana slices (dipped in lemon juice to prevent browning)
Instructions:
1. Prep the Cake
- Preheat oven to 350°F (175°C). Grease a 9×13-inch pan or two 8-inch round pans.
- Whisk flour, baking soda, baking powder, salt, and cinnamon in a bowl.
- In another bowl, cream butter, granulated sugar, and brown sugar until fluffy (~3 mins). Beat in eggs one at a time, then vanilla and mashed bananas.
- Alternate adding dry ingredients and buttermilk to the batter, beginning and ending with flour.
2. Bake
Pour into prepared pan(s). Bake for:
- 9×13 pan: 30-35 mins
- Round pans: 25-30 mins
Until a toothpick comes out clean. Cool completely.
3. Make Frosting
Beat cream cheese and butter until smooth. Gradually add powdered sugar, vanilla, and salt. Whip until fluffy (~2 mins).
4. Frost & Serve
Spread frosting over cooled cake. Garnish with nuts or banana slices.
Tips:
🍌 Extra banana flavor? Add ½ tsp banana extract to the batter.
🧁 Cupcake version: Bake for 18-20 mins (makes ~24 cupcakes).
⏳ Storage: Keep refrigerated (due to frosting) for up to 5 days.
Perfect for birthdays, potlucks, or just because! 🎂
Want a lighter version? Substitute half the butter with Greek yogurt in the cake.