Ingredients
3 large ripe bananas, mashed
2 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup brown sugar
1 cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1 cup buttermilk
Cream Cheese Frosting
8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract
2 tablespoons milk
Instructions
Preheat oven to 350°F. Grease and flour a 9×13-inch baking pan.
In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
In a large mixing bowl, beat butter, granulated sugar, and brown sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition.
Mix in vanilla extract and mashed bananas.
Gradually add the dry ingredients, alternating with buttermilk. Mix until just combined.
Pour the batter into the prepared baking pan and spread evenly.
Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Allow the cake to cool completely before frosting.
For the frosting, beat cream cheese and butter until smooth and creamy.
Gradually mix in powdered sugar.
Add vanilla extract and milk, then beat until fluffy.
Spread frosting evenly over the cooled cake.
Slice and serve.
Notes
Use very ripe bananas for the best flavor and moisture.
Do not overmix the batter or the cake may become dense.
Store Banana Cake Recipes in an airtight container in the refrigerator for up to 5 days.
You can freeze the unfrosted cake for up to 3 months.
Add chocolate chips, chopped walnuts, or caramel drizzle for extra flavor variations.
Prep Time 20 minutes | Cook Time 35 minutes | Total Time 55 minutes