Banana Cake Recipe
Easy banana cake made in one bowl with ripe bananas, baked in a 9x13 pan and then topped with an easy cream cheese frosting.
Servings: 24 servings
Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon salt
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- ½ cup packed brown sugar
- 3 large eggs room temperature
- 1 cup milk room temperature
- 3 very ripe bananas mashed (about 1 ½ cups)
- 2 teaspoons vanilla extract
Cream Cheese Frosting
- 4 ounces cream cheese room temperature
- ½ cup unsalted butter softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F and spray a 9x13-inch baking dish with cooking spray.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars on medium speed for 3 to 4 minutes, until light and fluffy.
- Add the eggs one at a time, mixing well after each addition until incorporated. Scrape down the sides of the bowl, then add the milk, bananas, and vanilla extract. Mix on medium speed for 1 minute until combined.
- Add the flour mixture in 2 additions, mixing on low speed just until combined after each addition. Be careful not to overmix.
- Pour the batter into the prepared baking dish and spread into an even layer. Bake for 35 minutes, until the center is set and a cake tester inserted in the middle comes out clean. Cool completely in the pan.
- To make the frosting, place the cream cheese and butter in a large bowl. Beat on medium-high speed for 2 to 3 minutes, until smooth and fluffy. Add the powdered sugar and vanilla extract and beat until smooth and fluffy.
- Once the cake is completely cooled, spread the frosting evenly on top. Cool it in the fridge for 20 minutes to make cleaner cuts and cut into 24 squares.
Notes
My Top Tip: Cream the butter and sugars for the full 3 to 4 minutes. I know it’s tempting to move on once everything looks mixed, but this step adds air to the batter and makes a noticeable difference in the final texture of the cake.
Storage: Store the frosted banana cake covered in the fridge for up to 5 days because of the cream cheese frosting. I like to let individual slices sit at room temperature for about 15 to 20 minutes before serving so the cake and frosting soften slightly.
Freezing: Freeze either the unfrosted cake or individual frosted slices. Wrap them tightly in plastic wrap and place them in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before serving. For the cleanest results, I recommend freezing the cake without frosting and adding fresh cream cheese frosting after it thaws.
Nutrition
Serving: 1square | Calories: 230kcal | Carbohydrates: 35g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 45mg | Sodium: 209mg | Potassium: 114mg | Fiber: 1g | Sugar: 23g | Vitamin A: 299IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 1mg
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