Banana Cake
- 2 cups mashed bananas (about 4 medium or 3 large bananas)
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened to room temperature
- 1 cup sugar
- 1/2 cup packed brown sugar
- 3 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1 and 1/2 cups buttermilk
Cream Cheese Frosting
- 8 ounces cream cheese, softened to room temperature
- 1/2 cup unsalted butter, softened to room temperature
- 2 cups confectioners’ sugar
- 1 teaspoon pure vanilla extract
- pinch of salt
Instructions
Make the cake:
- Preheat the oven to 350°F and grease a 9×13-inch pan.
- Mash the bananas.
- Whisk flour, baking powder, baking soda, cinnamon, and salt together.
- Beat the butter on high speed until smooth and creamy—about 1 minute. Add both sugars and beat on high speed for 2 minutes until creamed together. Scrape down the sides as needed. Add the eggs and the vanilla. Beat on medium-high speed until combined, then beat in the mashed bananas.
- With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk and mixing each addition just until incorporated. Do not overmix. The batter will be thick and a few lumps is OK.
- Spread batter into the prepared pan. Bake for 45–50 minutes.
- Let cake cool.
Make the frosting:
- Beat the cream cheese and butter together on high speed until smooth and creamy.
- Add confectioners’ sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes.
- Spread the frosting on the cooled cake.
