Description
This moist and flavorful Banana Cake features ripe mashed bananas and a creamy cream cheese frosting, creating a deliciously sweet treat perfect for any occasion. The balance of cinnamon-spiced banana flavor and rich frosting makes it a classic favorite.
Ingredients
Scale
Cake
- 1½ cups mashed ripe bananas (about 3 bananas)
- 2 tsp lemon juice
- ¾ cup unsalted butter (softened)
- 1 cup sugar
- 1 cup packed brown sugar
- 1 Tbsp vanilla extract
- 3 large eggs
- 3 cups all-purpose flour
- 1½ tsp baking soda
- ¼ tsp salt
- 1½ cups buttermilk
Cream Cheese Frosting
- ½ cup unsalted butter (softened)
- 1 (8-oz) package cream cheese, softened
- 3½ cups powdered sugar
- 1 tsp vanilla extract
- pinch kosher salt
- â…“ cup chopped pecans
Instructions
- Preheat and Prepare Pan: Preheat your oven to 275ËšF and grease a 13- x 9-inch baking pan thoroughly to prevent sticking.
- Mash Bananas: In a small bowl, combine the mashed ripe bananas with lemon juice to keep the bananas from browning and to add a slight tang.
- Cream Butter and Sugars: Using a mixer at medium speed, beat the softened butter until creamy. Gradually add both white and brown sugars, beating continuously until the mixture is light and fluffy.
- Add Vanilla and Eggs: Stir in the vanilla extract, then add the eggs one at a time, beating well after each addition to ensure a smooth batter.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agents.
- Mix Batter: Alternately add the dry ingredients and buttermilk to the butter mixture, starting and ending with the flour mixture. Beat at low speed after each addition until just blended. Be sure to scrape down the sides of the bowl to incorporate all ingredients evenly.
- Add Banana Mixture: Gently fold the mashed banana and lemon juice mixture into the batter until well combined.
- Bake the Cake: Pour the batter into the prepared pan and bake for about 1 hour or until a wooden pick inserted into the center comes out clean. To speed cooling, you may place the cake pan in the freezer for 45 minutes after baking.
- Make Cream Cheese Frosting: Beat the softened butter and cream cheese together at medium-high speed for about 3 minutes until creamy. Gradually add powdered sugar at low speed until blended. Increase to medium speed and mix in vanilla extract and a pinch of kosher salt. Beat for 1 more minute until the frosting is light and fluffy.
- Frost the Cake: Spread the cream cheese frosting evenly over the cooled cake. Optionally, sprinkle chopped pecans on top for added texture and flavor.
Notes
- If you want a sweeter banana flavor, use overripe bananas with plenty of brown spots.
- The lower baking temperature of 275ËšF slows baking and helps keep the cake moist.
- Using buttermilk adds tenderness and a slight tang to balance the sweetness.
- For faster cooling, placing the cake in the freezer works well but do not leave it too long to avoid freezing the cake.
- Chopped pecans on the frosting add a nice crunch and nutty flavor but can be omitted for nut-free version.
