Go Back
–+ servings
The Best Banana Cake I’ve Ever Had

The Best Banana Cake I’ve Ever Had

This is the best banana cake I’ve ever had, deliciously moist and topped with cream cheese frosting.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Cooling Time 30 minutes
Total Time 1 hour 40 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 400 kcal

Equipment

  • 9x13-inch pan
  • Mixing Bowl
  • whisk
  • handheld mixer
  • Stand mixer
  • cooling rack
  • spatula

Ingredients
  

Banana Cake

  • 1.5 cups mashed bananas about 4 medium or 3 large bananas
  • 3 cups all-purpose flour spooned & leveled
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 0.5 teaspoon ground cinnamon
  • 0.5 teaspoon salt
  • 0.75 cups unsalted butter softened to room temperature
  • 1 cups granulated sugar
  • 0.5 cups light or dark brown sugar packed
  • 3 large eggs at room temperature
  • 2 teaspoons pure vanilla extract
  • 1.5 cups buttermilk at room temperature

Cream Cheese Frosting

  • 8 ounces full-fat brick cream cheese softened to room temperature
  • 0.5 cups unsalted butter softened to room temperature
  • 3 cups confectioners’ sugar
  • 1 teaspoon pure vanilla extract
  • 0.125 teaspoon salt

Instructions
 

Cake Preparation

  • Preheat the oven to 350°F (177°C) and grease a 9×13-inch pan.
  • Mash the bananas using a mixer and set aside.
  • Whisk the flour, baking powder, baking soda, cinnamon, and salt together, then set aside.
  • Beat the butter on high speed until smooth and creamy, about 1 minute. Add both sugars and beat until creamed together, about 2 minutes. Add the eggs and vanilla, then beat until combined. Mix in the mashed bananas. Gradually add the dry ingredients with buttermilk, mixing until just incorporated.
  • Spread batter into the prepared pan and bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
  • Remove the cake from the oven, place on a wire rack, and allow to cool completely.

Frosting Preparation

  • Beat the cream cheese and butter together until smooth. Add 3 cups of confectioners’ sugar, vanilla, and salt, then beat until smooth and creamy. If desired, add an extra ¼ cup of confectioners' sugar for thickness.
  • Spread the frosting on the cooled cake and refrigerate for 30 minutes before serving.

Storage

  • Cover leftover cake tightly and store in the refrigerator for up to 5 days.

Notes

Make ahead: Prepare cake through step 6. Refrigerate for up to 2 days or freeze for up to 3 months. Bring to room temperature before frosting.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 60gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 350mgPotassium: 200mgFiber: 1gSugar: 35gVitamin A: 500IUVitamin C: 1mgCalcium: 30mgIron: 1mg
Keyword banana cake, best banana cake, cake recipes, cream cheese frosting, dessert recipe
Tried this recipe?Let us know how it was!