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Ingredients
Scale
- 1 and 1/2 cups (345g) mashed bananas (about 4 medium or 3 large bananas)
- 3 cups (375g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3/4 cup (12 tbsp; 170g) unsalted butter, softened to room temperature
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) packed light or dark brown sugar
- 3 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1 and 1/2 cups (360ml) buttermilk, at room temperature*
- 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
- 1/2 cup (8 tbsp; 113g) unsalted butter, softened to room temperature
- 3 cups (360g) confectioners’ sugar, plus an extra 1/4 cup if needed
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon salt
Instructions
- Preheat the oven to 350°F (177°C) and grease a 9×13-inch pan.
- Mash the bananas with a mixer and set aside.
- Whisk flour, baking powder, baking soda, cinnamon, and salt together, then set aside.
- Beat butter and both sugars on medium-high speed until creamed together, about 3 minutes. Add eggs and vanilla, then incorporate mashed bananas. Check the bowl sides as needed.
- With the mixer on low, add dry ingredients in 3 parts, alternating with buttermilk. Mix until just incorporated; batter should be thick with some lumps.
- Pour batter into the prepared pan and bake for 45–50 minutes. Check with a toothpick for doneness.
- Once done, cool the cake on a rack and refrigerate after 45 minutes for faster cooling.
- Beat cream cheese and butter on high speed until creamy. Gradually add 3 cups confectioners’ sugar, vanilla, and salt. Beat on low then high speed until combined; add more sugar if needed for thickness.
- Spread the frosting on the cooled cake and refrigerate for 30 minutes before serving.
- Cover leftover cake tightly and store in the refrigerator for up to 5 days.
Notes
Ensure bananas are ripe for best flavor.
If frosting is too thin, gradually add more confectioners’ sugar to achieve desired thickness.
Always store leftover cake in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 300 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 385
- Sugar: 36g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg