Easy and Delicious Banana Cake (Print version)
A soft 9x13 banana cake made with ripe bananas, buttermilk, and a creamy tangy frosting.
# Ingredients:
For the banana cake
01 -
1 1/2 cups (340 g) mashed very ripe bananas, about 3 large bananas
02 -
2 cups (250 g) all-purpose flour
03 -
1 teaspoon baking powder
04 -
1/2 teaspoon baking soda
05 -
1/2 teaspoon fine salt
06 -
1/2 teaspoon ground cinnamon
07 -
1/2 cup (113 g) unsalted butter, softened
08 -
3/4 cup (150 g) granulated sugar
09 -
1/2 cup (105 g) packed light brown sugar
10 -
2 large eggs, room temperature
11 -
2 teaspoons vanilla extract
12 -
1/2 cup (120 ml) buttermilk, room temperature
For the cream cheese frosting
13 -
8 oz (225 g) cream cheese, softened
14 -
1/2 cup (113 g) unsalted butter, softened
15 -
3 cups (360 g) powdered sugar, sifted if lumpy
16 -
1 teaspoon vanilla extract
17 -
1 pinch fine salt
18 -
1/3 cup (35 g) chopped walnuts or pecans, optional
# Instructions:
01 -
Heat the oven to 350°F. Grease a 9x13 inch baking pan and line it with parchment if you want easier lifting.
02 -
Whisk the flour, baking powder, baking soda, salt, and cinnamon in a medium bowl until evenly combined.
03 -
In a large bowl, beat the softened butter, granulated sugar, and brown sugar for 2-3 minutes until lighter and fluffy. Beat in the eggs one at a time, then mix in the vanilla.
04 -
Mix in the mashed banana. Add half of the flour mixture, then the buttermilk, then the remaining flour mixture. Mix on low just until no dry streaks remain.
05 -
Spread the batter evenly in the prepared pan. Bake for 32-37 minutes, until the top springs back lightly and a toothpick inserted in the center comes out clean.
06 -
Set the pan on a wire rack and cool the cake completely before frosting, at least 1 hour.
07 -
Beat the cream cheese and butter until smooth and creamy. Add powdered sugar, vanilla, and salt, then beat until fluffy and spreadable.
08 -
Spread the frosting over the cooled cake. Sprinkle with nuts if using. Chill for 20 minutes for cleaner slices, then cut into 12 squares.
# Good to know:
01 -
Best with very ripe bananas that are heavily spotted or mostly brown.
02 -
Cool the cake fully before frosting so the cream cheese layer stays thick.
03 -
Store covered in the refrigerator for up to 4 days.