Ingredients
For the Cake:
3 cups Ripe bananas, mashed (about 4-5 medium)
2 ½ cups All-purpose flour
1 tsp Baking soda
½ tsp Baking powder
1 tsp Ground cinnamon
¼ tsp Salt
½ cup (1 stick) Unsalted butter, softened
1 cup Granulated sugar
½ cup Brown sugar, packed
3 large Eggs
2 tsp Pure vanilla extract
½ cup Buttermilk
For the Cream Cheese Frosting:
8 oz Full-fat cream cheese, softened
½ cup (1 stick) Unsalted butter, softened
3-4 cups Sifted powdered sugar
1 tsp Pure vanilla extract
Pinch of salt
Instructions
1. Prep: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. Mix Dry: Whisk flour, baking soda, baking powder, cinnamon, and salt in a bowl.
3. Cream: Beat butter, granulated sugar, and brown sugar until light and fluffy (3-4 mins).
4. Combine: Add eggs one at a time, then vanilla. Stir in mashed bananas and buttermilk.
5. Batter: Gradually mix dry ingredients into wet until just combined—do not over-mix.
6. Bake: Divide batter into pans and bake 25-30 minutes until a toothpick comes out clean. Cool completely.
7. Frost: Beat cream cheese and butter until smooth. Gradually add powdered sugar, vanilla, and salt until fluffy. Frost the cooled cake.
Notes
Pro-Tips:
• Use very ripe bananas (brown speckles are essential) for the best flavor and moisture.
• Beat the butter and sugars thoroughly at the beginning to ensure the cake has a light structure.
• Sift your powdered sugar before adding it to the frosting to avoid any lumps for a silky finish.
Variations:
• Chocolate Banana: Add ¼ cup cocoa powder to the dry mix and fold in ½ cup chocolate chips.
• Nutty Crunch: Fold ¾ cup chopped walnuts or pecans into the cake batter.
• Coconut Twist: Substitute ¼ cup flour with coconut flour and top with shredded coconut.
- Prep Time: 20
- Cook Time: 30
- Category: Dessert/Cake
- Method: Bake
- Cuisine: American
- Diet: Vegetarian