Description
This moist and flavorful banana cake combines the natural sweetness of ripe bananas with a soft, tender crumb. Topped with a rich and creamy cream cheese frosting, this delightful dessert is perfect for any occasion, delivering a luscious, melt-in-your-mouth experience in every bite.
Ingredients
Scale
Cake Ingredients
- 1 1/2 cups ripe bananas, mashed
- 2 teaspoons lemon juice (to prevent browning)
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 3/4 cup softened butter
- 2 1/8 cups sugar (brown sugar can be substituted)
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups buttermilk (or milk mixed with vinegar as a substitute)
Frosting Ingredients
- 1/2 cup softened butter
- 8 ounces cream cheese, softened
- 1 teaspoon vanilla extract
- 3 1/2 cups icing sugar
Instructions
- Prepare Bananas: In a small bowl, mash the very ripe bananas thoroughly and mix in the lemon juice to prevent browning. Set aside.
- Mix Dry Ingredients: In a separate large bowl, sift together the all-purpose flour, baking soda, and salt. This ensures even distribution of leavening and salt throughout the batter.
- Cream Butter and Sugar: Using a mixer, cream the softened butter with the sugar until the mixture is light and fluffy. This aerates the batter, contributing to a tender cake.
- Add Eggs and Vanilla: Beat the eggs in one at a time into the creamed mixture, followed by the vanilla extract, ensuring each is fully incorporated before adding the next.
- Combine Wet and Dry Ingredients: Alternate adding the flour mixture and the buttermilk to the creamed mixture, beginning and ending with the flour mixture. Mix gently after each addition just until combined to avoid overmixing.
- Add Bananas: Fold the mashed bananas into the batter carefully to maintain the light texture.
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or line it with parchment paper.
- Bake: Pour the batter evenly into the prepared pan. Bake in the preheated oven for approximately 55-60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Cake: Remove the cake from the oven and allow it to cool completely in the pan on a wire rack before frosting to ensure the frosting does not melt.
- Prepare Frosting: In a medium bowl, beat the softened butter and cream cheese together until smooth and creamy. Add vanilla extract and gradually mix in the icing sugar until the frosting is thick and spreadable.
- Frost the Cake: Once the cake is fully cooled, spread the cream cheese frosting evenly over the top using a spatula or knife for smooth coverage.
- Serve: Slice into 12 pieces and serve. Store any leftovers refrigerated.
Notes
- Ensure bananas are very ripe for maximum sweetness and flavor.
- Do not overmix the batter once the flour is added to keep the cake tender.
- Use room temperature ingredients for easier mixing and better texture.
- The frosting can be adjusted to be thicker by adding more icing sugar or thinner with a splash of milk.
- Store the cake covered in the refrigerator for up to 5 days.
- Let the cake come to room temperature before serving for the best taste experience.
