Description
A moist, tender banana cake crowned with rich, tangy cream cheese icing — the perfect balance of sweetness and comfort in every bite.
Ingredients
- All-Purpose Flour: 2 cups – Forms the structure of the cake while keeping it soft.
- Baking Powder: 1 ½ teaspoons – Helps the cake rise and stay fluffy.
- Baking Soda: 1 teaspoon – Reacts with the bananas to give an extra lift.
- Salt: ½ teaspoon – Balances the sweetness and enhances flavors.
- Ripe Bananas: 3 large, mashed – The heart of the flavor and moisture.
- Unsalted Butter: ½ cup, softened – Adds richness and tenderness.
- Granulated Sugar: 1 cup – Sweetens and helps with browning.
- Brown Sugar: ½ cup – Adds depth and a hint of molasses.
- Eggs: 2 large – Bind everything together and provide structure.
- Vanilla Extract: 2 teaspoons – Adds warm, aromatic flavor.
- Buttermilk: ½ cup – Keeps the cake moist with a gentle tang.
- Cream Cheese: 8 oz, softened – The creamy, tangy base of the frosting.
- Unsalted Butter (for icing): ¼ cup, softened – Adds smoothness and richness.
- Powdered Sugar: 2 ½ cups – Sweetens and thickens the icing.
- Vanilla Extract (for icing): 1 teaspoon – Rounds out the flavor.
Instructions
- Preheat Your Equipment: Set your oven to 350°F (175°C). Grease a 9×13-inch baking pan and line with parchment if you like easy cleanup.
- Combine Ingredients: In one bowl, whisk flour, baking powder, baking soda, and salt. In another, beat the butter and both sugars until light. Add eggs one at a time, then mix in mashed bananas, vanilla, and buttermilk.
- Prepare Your Cooking Vessel: Pour the batter evenly into the greased pan. Smooth the top with a spatula.
- Assemble the Dish: Tap the pan on the counter to remove air bubbles and ensure even baking.
- Cook to Perfection: Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack completely.
- Finishing Touches: Beat cream cheese and butter until fluffy. Slowly add powdered sugar and vanilla, beating until smooth. Spread generously over cooled cake.
- Serve and Enjoy: Slice, serve, and watch the smiles appear. It’s perfect with tea, coffee, or even a scoop of vanilla ice cream.
Notes
- Use very ripe bananas for maximum flavor and moisture.
- Allow cake to cool completely before frosting to avoid melting.
- Store leftovers in the refrigerator for up to 5 days.
- Freeze unfrosted cake for longer storage.
Nutrition
- Serving Size: 1 slice
- Calories: 385
- Sugar: 32g
- Sodium: 210mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
Keywords: banana cake, cream cheese icing, moist banana cake, easy banana dessert, homemade banana cake