Description
This banana cake is a delightful dessert that’s moist, full of flavor, and topped with a luscious cream cheese frosting. The combination of ripe bananas and rich frosting makes each bite irresistible.
Ingredients
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup unsalted butter, softened
1 1/2 cups granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 1/2 cups mashed ripe bananas (about 4 bananas)
1/2 cup buttermilk
1/2 cup sour cream
8 oz cream cheese, softened (for frosting)
1/2 cup unsalted butter, softened (for frosting)
4 cups powdered sugar (for frosting)
1 teaspoon vanilla extract (for frosting)
Pinch of salt (for frosting)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set this aside.
- In a large mixing bowl, cream together the softened butter and sugar until the mixture is light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, combine the mashed bananas, buttermilk, and sour cream.
- Gradually add the dry ingredients to the butter mixture, alternating with the banana mixture. Start and end with the dry ingredients. Mix until just combined.
- Divide the batter evenly between the prepared cake pans and smooth the tops.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- For the frosting, beat the cream cheese and butter together until smooth and creamy.
- Gradually add the powdered sugar, one cup at a time, and continue beating until the frosting is smooth and fluffy.
- Stir in the vanilla extract and a pinch of salt.
- Once the cakes have cooled completely, spread a layer of frosting on top of one cake. Place the second cake on top and frost the entire cake.
- Optionally, decorate with additional banana slices or a sprinkle of cinnamon.
Notes
This recipe yields approximately 12 servings.
For best results, use overripe bananas that are full of brown spots.
To make the frosting ahead of time, store it in an airtight container in the fridge for up to 3 days. Stir before using.
Store leftovers at room temperature for up to 3 days, or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 40g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
