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+ servings

Banana Cake

This delicious banana cake recipe is a sweet treat that is simple to make and cooks in less than 40 minutes before being topped with an easy cream cheese frosting
Prep Time 50 mins
Cook Time 35 mins
Cool Time 1 hr
Total Time 2 hrs 25 mins
Course Dessert
Cuisine American
Servings 6
Calories 1274 kcal

Ingredients
  

FOR THE CAKE

  • 1/2 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 1/2 cups all-purpose flour
  • 1/2 cup salted butter softened
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar packed
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 2 cups mashed bananas about 4 large plus 2 additional bananas for decorating, if desired
  • 1 lemon juice if decorating exterior of cake with banana slices

FOR THE FROSTING

  • 1 cup salted butter softened
  • 2 8-ounce package cream cheese softened
  • 2 teaspoon vanilla extract
  • 4 cups powdered sugar
  • 1/3 cup heavy cream

Instructions
 

FOR THE CAKE

  • Preheat oven to 350°F.
  • In a mixing bowl whisk together cinnamon, baking soda, baking powder, salt, and flour. Set aside.
  • Cream together butter and sugars in a large mixing bowl using a hand mixer.
  • Add eggs and vanilla and beat until batter is fluffy.
  • Beginning and ending with the buttermilk, rotate adding the buttermilk and flour mixture until fully combined and fluffy.
  • Mix in mashed bananas until combined.
  • Prepare two 9-inch round pans by lining the bottom with parchment paper and spraying with non-stick cooking spray.
  • Divide batter between the two cake pans.
  • Bake for 35 to 40 minutes or until a toothpick inserted in the center of the cake comes out clean.
  • Remove pans and cool for 15 minutes. Gently remove cakes from pans to cooling racks and cool completely.

FOR THE FROSTING

  • Beat together softened cream cheese, butter, and vanilla until fully combined.
  • Add in powdered sugar and beat until smooth, the mixture will be thick.
  • Drizzle heavy cream into frosting mixture while beating until frosting is fluffy and to a spreadable consistency.

FOR ASSEMBLYY

  • Trim the top of each cake layer to remove any doming and form a flat surface.
  • Place first cake layer top side up onto serving platter.
  • Mound about 1/2 cup of frosting onto cake layer and spread smooth to the edges.
  • Place the second cake layer top side down on top of the filling. Press down gently to seal the layers together.
  • Mound another pile of frosting on top of the cake and use a spatula to spread it across the top and down the sides until cake is fully frosted.
  • Decorate with banana slices (dip banana slices in lemon juice to prevent browning) or however you’d like.
  • Refrigerate or freeze until ready to serve.

Notes

TIP: You can make your own buttermilk using whole or 2% milk and lemon juice or distilled vinegar.  For every 1 cup of milk, stir in 1 tablespoon of lemon juice or vinegar.
TIP: If you want taller cake layers, use smaller cake pans such as a 7-inch or 8-inch size.
TIP: The cooking time can vary on this cake, especially since everyone's oven cooks at slightly different temperatures so keep an eye on it and adjust as needed.
TIP: Make sure your cream cheese is at room temperature to ensure it blends fully with the rest of the ingredients and doesn't leave lumps.

Nutrition

Calories: 1274kcalCarbohydrates: 192gProtein: 10gFat: 55gSaturated Fat: 34gTrans Fat: 2gCholesterol: 199mgSodium: 763mgPotassium: 525mgFiber: 3gSugar: 141gVitamin A: 1811IUVitamin C: 9mgCalcium: 136mgIron: 3mg