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banana cake

Banana Cake

Isn't it amazing how banana cake just screams nostalgia? That banana flavor and lovely warm spices did all the hard work. Perfect for a laid-back afternoon treat, with a smell so inviting you can't help but feel right at home!
5 from 1 vote
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Course: Cake
Cuisine: American
Prep Time: 35 minutes
Cook Time: 50 minutes
Cooling Time: 4 hours 15 minutes
Total Time: 5 hours 40 minutes
Servings: 12
Calories: 590kcal

Ingredients

Cake

  • 1 ½ cups mashed bananas (3 large or 4 medium bananas)
  • 3 cups spooned and leveled all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ⅔ tsp ground cinnamon
  • ½ tsp salt
  • ¾ cup softened, unsalted butter, room temperature
  • 1 cup granulated sugar
  • ½ cup packed light or dark brown sugar
  • 3 eggs, room temperature
  • 2 ½ tsp pure vanilla extract
  • 1 ½ cups buttermilk, room temperature

Cream Cheese Frosting

  • 9 ounces cream cheese, full-fat, softened, room temperature
  • ½ cup softened, unsalted butter, room temperature
  • 3 cups confectioners’ sugar (+ optional ¼ cup)
  • 1 tsp pure vanilla extract
  • ⅛ tsp salt

Instructions

Cake

  • Preheat your oven to 350°F (baking temperature) and grease your 13x9 pan. Mash the bananas and set aside.
  • Whisk together flour, baking soda, baking powder, salt, and cinnamon in a bowl. In another medium bowl, beat butter and both sugar types until creamy.
  • Add eggs, vanilla, and mashed bananas, then slowly add dry ingredients (Step 2) alternating with buttermilk.
  • Pour batter into the cake pan and bake for about 50 minutes until the toothpick poked at the middle comes out mostly clean (no moist crumb).
  • Cool on the wired rack; refrigerate it after 45 minutes.

Frosting

  • Beat cream cheese along with butter until smooth. Add confectioners' sugar (3 to 3 1/4 cups), salt, and vanilla, mixing until smooth at high speed.
  • Spread this frosting onto the cake and refrigerate a bit before serving.

Notes

  • Ensure your butter and eggs are at room temperature first
  • Buttermilk is crucial for the best banana layer cake due to its acidity; substitute a mixture of milk and lemon juice if unavailable.
  • To keep your frosted cake fresh for about four days, refrigerate it in an airtight container.
  • Leftover or unfrosted cake can be frozen for three months; just wrap it tightly in plastic and foil! Thaw it in the fridge overnight, then add fresh frosting before serving.

Nutrition

Calories: 590kcal | Carbohydrates: 50.6g | Protein: 11.5g | Fat: 21.4g | Saturated Fat: 21.4g | Cholesterol: 189mg | Sodium: 422mg | Potassium: 107mg | Fiber: 302g | Sugar: 21.5g | Calcium: 493mg | Iron: 4mg
Did you make this recipe?Mention @cakegirls or tag #cakegirls!