This is definitely the best banana cake I have ever had! It’s very rich and moist with cream cheese frosting, delicious banana, brown sugar, and cinnamon flavor.
The best bananas to use in making banana cake just like with banana bread are those that are over-ripe. With the peels looking at least half browned and the bananas inside squishy and browning.
- 3 cups all-purpose flour
- 3 large ripe bananas- (about 1 ½ cups mashed)
- 1/2 teaspoon ground cinnamon
- 3/4 cup unsalted butter, softened to room temperature
- 1 cup granulated sugar
- 1/2 cup packed light or dark brown sugar
- 3 large eggs
- 1 ½ cups buttermilk
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon salt
For the Cream Cheese Frosting:
- 8 ounces full-fat block cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups confectioners’ sugar
- 1/8 teaspoon salt
- 1 teaspoon pure vanilla extract
- In a bowl, mash the bananas using a mixer and set aside.
- In a separate bowl, whisk the flour, baking powder, baking soda, cinnamon, and salt together and then set aside.
- Using a handheld or stand mixer fitted with a paddle attachment,
- Then beat the butter on high speed for about a minute until smooth and creamy and add both sugars and then beat on high speed for 2 minutes until creamed together.
- Add in the eggs and the vanilla and beat on medium-high speed until combined, then beat in the mashed bananas.
- With the mixer on low speed, gradually add in the dry ingredients in three additions alternating with the buttermilk and mixing each addition just until incorporated. Be keen not to over-mix, the batter should be slightly thick and with a few lumps.
- Grease a 9×13 inch pan and spread the batter into it then place in a preheated oven and bake at 350°F for about 45-50 minutes or until a toothpick inserted in the center comes out clean. (If you find the top of the cake is browning too quickly in the oven, loosely cover it with aluminum foil)
- Allow the cake to cool for a few minutes in the pan before transferring to a wire rack to cool completely.
For the frosting:
- In a large bowl beat the cream cheese and butter together on high speed until smooth and creamy.
- Add in 3 cups confectioners’ sugar, vanilla, and salt then beat on low speed for half a minute, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add more confectioners’ sugar.
- Spread the frosting on the cooled cake, place in the fridge for 30 minutes then serve and enjoy.