Since my son loves banana muffins, I figured I'd be safe with a banana cake. I had a couple of recipes saved on Pinterest and decided to give this one a try.
Let's just say it was a goooood choice. This cake was dense, but fluffy, moist and full of good banana flavor. I loved everything about it and that cream cheese frosting cannot be beat.
Banana Cake with Cream Cheese Frosting
Slightly Adapted From: Sally’s Baking Addiction
Makes a 9x13-inch pan cake
Total Time: 5 Hours (includes cooling)
3 large ripe bananas (about 1 and 1/2 cups mashed)
3 cups all-purpose flour (spoon & leveled)
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. ground cinnamon
1/2 tsp. salt
3/4 cup unsalted butter, softened to room temperature
1 cup granulated sugar
1/2 cup packed light or dark brown sugar
3 large eggs, at room temperature
2 tsp. vanilla extract
1 and 1/2 cups buttermilk, at room temperature
Cream Cheese Frosting
8 oz. cream cheese, softened to room temperature
1/2 cup unsalted butter, softened to room temperature
3 cups powdered sugar
1 tsp. vanilla extract
1/8 tsp. salt
1. Preheat the oven to 350°F and grease a 9x13-inch pan.
Make the cake:
2. Mash the bananas. Set aside.
3. Whisk the flour, baking powder, baking soda, cinnamon and salt together in a bowl. Set aside.
4. Using a handheld or stand mixer fitted with a paddle attachment, 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 and up the bottom of the bowl with a rubber spatula as needed. Add the eggs and the vanilla. Beat on medium-high speed until combined, then beat in the mashed bananas. Scrape down the sides and up the bottom of the bowl as needed.
5. 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 slightly thick and a few lumps are OK.
6. Spread batter into the prepared pan. Bake for 45-50 minutes. Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean. Remove the cake from the oven and set on a wire rack. Allow to cool completely.
Make the frosting:
7. In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add 3 cups powdered sugar, vanilla and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes.
8. Spread the frosting on the cooled cake. Refrigerate for 30 minutes before serving. This helps set the frosting and makes cutting easier.
*Cover leftover cake tightly and store in the refrigerator for 5 days.