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4.5 from 2 votes

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.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Servings: 18 pieces

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.