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Banana Cake Recipe

Banana Cake Recipe

This moist banana cake recipe uses ripe bananas to create a rich, flavorful dessert with a perfect texture. The cake is easy to make, whether you're a beginner or an experienced baker, and it's topped with a creamy cream cheese frosting. The cake is moist, fluffy, and full of banana flavor, making it a guaranteed crowd-pleaser.
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Prep Time 15 minutes
Cook Time 44 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 12 servings
Calories 400 kcal

Ingredients
  

  • 4 medium or 3 large ripe bananas mashed
  • 1 1/2 cups buttermilk room temperature
  • 3/4 cup unsalted butter room temperature
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • Cream Cheese Frosting
  • 8 ounces 226g full-fat brick cream cheese (room temperature)
  • 1/2 cup 113g unsalted butter (room temperature)
  • 3 cups 360g confectioners' sugar
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon salt

Instructions
 

  • Preheat your oven to 350°F (177°C) and grease a 9x13-inch pan.
  • Mash the ripe bananas until smooth (a mixer works great).
  • In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
  • Cream the butter and sugars until light and fluffy.
  • Add the eggs and vanilla extract, then fold in the mashed bananas.
  • Alternately add the dry ingredients and buttermilk to the mixture, mixing until just combined.
  • Pour the batter into the prepared pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the cake to cool completely before frosting.
  • For the cream cheese frosting, beat the cream cheese and butter until creamy. Slowly add the confectioners' sugar, then mix in vanilla extract and salt.
  • Frost the cooled cake with the cream cheese frosting.

Notes

  • Use very ripe bananas for the best flavor. Bananas with brown spots on the peel are ideal.
  • For a moister cake, you can substitute butter with vegetable oil in equal amounts.
  • The cake can be stored at room temperature for up to 2 days if unfrosted. Frosted cakes should be stored in the refrigerator for up to 5 days.
  • If the frosting separates in the fridge, simply stir it before using.
  • The cake can be frozen for up to 3 months if wrapped tightly.
Keyword Banana cake, moist banana cake, easy banana cake recipe, banana dessert, banana cake frosting