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Banana Cake with Cream Cheese Frosting

Indulge in this moist and flavorful banana cake topped with a creamy and tangy cream cheese frosting, making it the perfect dessert for any gathering.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 9 servings
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2-3 medium ripe bananas, mashed (about 1 cup) The riper the bananas, the sweeter the cake.
  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup buttermilk (or a homemade substitute of milk with lemon juice)
For the Cream Cheese Frosting
  • 8 oz cream cheese, softened
  • 2 cups powdered sugar
  • 1/2 teaspoon vanilla extract (for frosting)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan or line it with parchment paper for easier cleanup.
  2. In a mixing bowl, mash the ripe bananas with a fork until smooth. Set aside.
  3. In another bowl, cream the softened butter and sugar together until light and fluffy, about 3-4 minutes.
  4. Beat in the eggs one at a time, and then stir in the vanilla extract.
  5. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
  6. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk and mashed bananas. Begin and end with the flour mixture. Stir until just combined.
Baking
  1. Pour the batter into your prepared pan, spreading it out evenly.
  2. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  3. Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Frosting
  1. In a bowl, beat the softened cream cheese until smooth.
  2. Gradually add in the powdered sugar and 1/2 teaspoon of vanilla extract until the mixture is creamy and spreadable.
  3. Once the cake is completely cooled, spread the cream cheese frosting on top and enjoy!

Notes

Store the cake in an airtight container in the refrigerator for up to five days, or freeze slices wrapped in plastic wrap and aluminum foil for up to three months. Thaw in the refrigerator overnight or at room temperature.