Banana Cake Recipe

This banana cake is moist and delicious, made with ripe bananas and buttermilk, and topped with an easy five-ingredient cream cheese frosting.

Course Dessert

Cuisine American

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Prep Time 20

Cook Time 45

Freezing Time 1

Total Time 2 5

Servings servings

Calories 445kcal

Author Beth Pierce

Ingredients

Banana Cake

1½ cups mashed bananas (about 3 medium bananas)
2 teaspoons lemon juice
3 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
¾ cup unsalted butter, softened
1 cup granulated sugar
½ cup light brown sugar
3 large eggs
1½ teaspoons vanilla extract
1½ cup buttermilk, room temperature

Cream Cheese Frosting

½ cup unsalted butter, softened
8 ounces cream cheese, softened
1½ teaspoons vanilla extract
¼ teaspoon salt
3½-4 cups powdered sugar

Instructions

Preheat oven to 350 degrees. Spray a 9x13-inch metal baking pan with baking spray.
Mash the bananas and lemon juice in a small bowl. Whisk the flour, baking soda, baking powder, and salt in a medium bowl.
Using a stand mixer with the paddle attachment on medium speed, beat the butter, sugar, and brown sugar until well mixed. Turn the mixer to low, add the eggs, one at a time, beating just until combined. Add the vanilla extract and beat just until combined.
With the mixer on low, add the dry ingredients in several increments, alternating with the buttermilk. Scrape down the bowl and beater when needed. Mix just until combined. Remove the bowl from the mixer and stir in the banana mixture.
Pour the batter into the prepared baking pan. Bake for 40-50 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Put the cake in the freezer for 45-60 minutes.
Using a stand mixer (with paddle attachment) or a hand mixer on high speed, beat the cream cheese and butter until smooth and creamy.
Turn the mixer to medium and add the vanilla extract and salt. Turn the mixer to low and gradually add the powdered sugar, beating until well combined. Frost the cake. Store it in the fridge until ready to serve.

Notes

Cover the cake with plastic wrap followed by a layer of aluminum foil and store it in the refrigerator for 5-7 days.
To freeze this cake I recommend freezing just the cake portion. Wrap it well and freeze for up to 2 months. Prepare the frosting and spread it after thawing the cake in the refrigerator.

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