Name: Banana Cake with Cream Cheese Frosting Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 4 large ripe bananas (about 2 cups mashed); 3½ cups all purpose flour; 1¼ tsp baking powder; 1¼ tsp baking soda; 1 tsp ground cinnamon; ¼ tsp salt; ¾ cup unsalted butter (softened); 1¼ cup sugar; ½ cup brown sugar; 3 large eggs; 2 tsp vanilla extract; 1½ cups lowfat buttermilk; 8 oz cream cheese (softened); ½ cup butter (softened); 1 tsp vanilla extract; ¼ tsp ground cinnamon; ⅛ tsp salt; 3 cups powdered sugar

Ingredients

4 large ripe bananas (about 2 cups mashed)

3½ cups all purpose flour

1¼ tsp baking powder

1¼ tsp baking soda

1 tsp ground cinnamon

¼ tsp salt

¾ cup unsalted butter (softened)

1¼ cup sugar

½ cup brown sugar

3 large eggs

2 tsp vanilla extract

1½ cups lowfat buttermilk

8 oz cream cheese (softened)

½ cup butter (softened)

1 tsp vanilla extract

¼ tsp ground cinnamon

⅛ tsp salt

3 cups powdered sugar

Instructions

Step 1: Preheat your oven to 350 degrees F. Grease a 13″x18″ sheet pan with non-stick spray and set it aside.

Step 2: Mash the bananas in a bowl with a fork until smooth and set aside.

Step 3: In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.

Step 4: In the bowl of a stand mixer, beat the softened butter with a paddle attachment for about 1 minute until creamy. Add the sugar and brown sugar and beat for an additional 2 minutes.

Step 5: Add the eggs one at a time, beating on low speed after each addition. Mix in the vanilla extract and scrape down the sides of the bowl as needed.

Step 6: Add the mashed bananas to the wet mixture and mix well. Then, alternate adding one-third of the flour mixture followed by one-third of the buttermilk, beating well between each addition. The batter may be slightly lumpy, which is fine.

Step 7: Spread the batter evenly into the prepared pan and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Remove the cake from the oven and let it cool completely on a wire rack.

Step 8: To make the frosting, beat together the cream cheese and softened butter until light and creamy. Add the vanilla extract, cinnamon, and salt and mix well.

Step 9: Gradually add the powdered sugar, mixing slowly at first until incorporated. Then beat on high speed for 2 minutes until the frosting is light and fluffy.

Step 10: Spread the frosting evenly over the cooled cake. Cover and refrigerate until ready to serve. Enjoy!

Tips & Variations

Use very ripe bananas for the best flavor and natural sweetness.

For added texture, fold in ½ cup chopped walnuts or pecans into the batter.

You can substitute the buttermilk with equal parts milk and 1 tablespoon lemon juice or vinegar, let it sit for 5 minutes before using.

To make cupcakes instead, fill lined muffin tins two-thirds full and bake for about 20 minutes.

FAQs

Can I use bananas that are not fully ripe?

For the best taste and moisture, it’s ideal to use very ripe bananas with brown spots. Less ripe bananas will be less sweet and may affect the texture of the cake.

Is it possible to make this cake dairy-free?

Yes. Use dairy-free butter and cream cheese alternatives, and replace buttermilk with a plant-based milk plus an acid like lemon juice or vinegar to mimic the tanginess.