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The Best Banana Cake Ever with Cream Cheese Frosting Recipe

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4.4 from 6 reviews

Soft, buttery, and ultra-moist banana cake made with ripe bananas and topped with tangy cream cheese frosting. This longtime favorite features a rich blend of warm cinnamon, vanilla, and buttermilk, creating the perfect balance of flavor and texture for an indulgent yet comforting dessert.

Ingredients

Banana Cake

  • 1 and 1/2 cups (345g) mashed bananas (about 4 medium or 3 large bananas)
  • 3 cups (375g) all-purpose flour (spooned & leveled)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) packed light or dark brown sugar
  • 3 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 and 1/2 cups (360ml) buttermilk, at room temperature*

Cream Cheese Frosting

  • 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
  • 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
  • 3 cups (360g) confectioners’ sugar, plus an extra 1/4 cup if needed
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon salt

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 350°F (177°C). Grease a metal or glass 9×13-inch baking pan thoroughly to ensure easy cake release.
  2. Mash Bananas: Using a mixer or a fork, mash the ripe bananas until smooth or slightly chunky, then set aside.
  3. Combine Dry Ingredients: Whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt in a bowl. Set this mixture aside for later use.
  4. Cream Butter and Sugars: Using a handheld or stand mixer fitted with a paddle attachment, beat the softened unsalted butter with granulated and brown sugars on medium-high speed for about 3 minutes until light and fluffy. Scrape down the bowl sides as needed.
  5. Add Eggs and Vanilla: Beat in the eggs one at a time along with the vanilla extract on medium-high speed until well combined. Then add the mashed bananas and mix thoroughly, scraping the sides of the bowl as necessary.
  6. Incorporate Dry Ingredients and Buttermilk: With the mixer on low speed, alternately add the dry ingredients in three additions and the buttermilk in two additions, mixing each addition just until incorporated. Avoid overmixing to maintain a slightly thick batter with some lumps.
  7. Transfer Batter and Bake: Pour and spread the batter evenly into the prepared 9×13-inch pan. Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean. If the cake top browns too quickly, loosely tent it with aluminum foil.
  8. Cool the Cake: Remove the cake from the oven and set it on a cooling rack to cool completely, about 45 minutes. Then, transfer to the refrigerator to speed cooling before frosting.
  9. Make the Frosting: In a large bowl, beat cream cheese and softened butter on high speed until smooth and creamy using a paddle or whisk attachment. Add 3 cups confectioners’ sugar, vanilla extract, and salt. Beat on low speed for 30 seconds, then increase to high speed and continue beating for 2 minutes. Add extra 1/4 cup confectioners’ sugar if a thicker frosting is desired.
  10. Frost the Cake: Spread the cream cheese frosting evenly over the cooled cake using an icing spatula.
  11. Chill Before Serving: Refrigerate the frosted cake for 30 minutes to help the frosting set and make slicing easier.
  12. Store Leftovers: Store any leftover cake tightly covered in the refrigerator for up to 5 days. Bring to room temperature before serving if preferred.

Notes

  • Make Ahead & Freezing: Prepare the cake through step 6, then cover tightly and refrigerate for up to 2 days or freeze for up to 3 months. Thaw overnight in the refrigerator, bring to room temperature, frost, and serve. Both frosted and unfrosted cake freeze well.
  • Using Frozen Bananas: Thaw frozen bananas and drain excess liquid before mashing and using as directed.
  • DIY Buttermilk: Mix 1 tbsp white vinegar or lemon juice with whole milk to make 1 and 1/2 cups of buttermilk substitute and let sit for 5 minutes.
  • Cupcake Variation: Fill cupcake liners halfway and bake at 350°F for 20–22 minutes to yield about 24 cupcakes.

Find it online: https://recipesbyliza.com/the-best-banana-cake-ever-with-cream-cheese-frosting-recipe/