Easy Banana Cake
This banana cake is a sweet and moist cake, topped with a tangy sweet cream cheese frosting. Its full of fresh ripe bananas and cinnamon, made in a 9x13 pan, and so easy and delicious.
Servings: 18 pieces
Equipment
- Large Mixing Bowl
Ingredients
- 1 cup brown sugar
- 1/2 cup sugar
- 1/2 cup butter softened
- 1 1/2 cups mashed bananas (3 large bananas smashed with a fork or potato masher)
- 4 eggs
- 2 cups flour
- 1 1/2 tsp cinnamon
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1/2 cup buttermilk (or make your own with 1 tsp lemon juice and 1/2 cup milk)
For the Cream Cheese Frosting:
- 8 oz cream cheese (room temperature)
- 1/2 cup butter (room temperature, 1 stick)
- 1 tsp vanilla extract
- 2 cups powdered sugar
Instructions
- Preheat the oven to 350 degrees.
- In a large bowl, beat together your brown sugar, white sugar, butter, and mashed bananas until well combined.
- Add in the eggs, and stir until just smooth.
- Whisk together the flour, cinnamon, baking powder, baking soda, and salt in a separate bowl.
- Alternate adding half the dry ingredients, then half the buttermilk, then the rest of the flour mixture, and lastly the buttermilk. Mixing after each until just combined.
- Pour batter into a 9x13 pan sprayed with nonstick spray. Spread evenly.
- Bake for 33-38 minutes, or until a toothpick inserted in the middle comes out clean.
- Remove from the oven and place cake pan on a wire rack to cool completely. Place in the fridge after 30 minutes to speed it up, if desired.
For the Cream Cheese Frosting:
- In a large bowl, beat the cream cheese until smooth.
- Add in the butter and continue mixing it till smooth and blended.
- Add in the vanilla and powdered sugar and continue beating until the frosting is completely smooth.
- Spread frosting over the top of the cooled cake.
- Refrigerate cake for 30 minutes to 1 hour to make cutting and serving easier.
- Cover leftover cake and store in the fridge for 4-5 days.