Banana Cake
A delightful and moist banana cake with creamy frosting, perfect for any occasion.
Ingredients
Cake Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup salted butter softened
- 1 cup sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 2 cups mashed bananas very ripe
- Juice of 1 lemon
Frosting Ingredients
- 1 cup salted butter softened
- 2 packages cream cheese (8 oz each)
- 2 teaspoons vanilla extract
- 4 cups powdered sugar
- 1/3 cup heavy cream
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a bowl, whisk together the cinnamon, baking soda, baking powder, salt, and flour.
- In a large mixing bowl, cream together the butter, sugar, and brown sugar until light and fluffy.
- Add the eggs, vanilla extract, and mashed bananas, mixing well.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Mix until just combined.
- Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes or until a toothpick comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then remove them from the pans and let them cool completely on wire racks.
Frosting
- For the frosting, beat together the cream cheese and butter until smooth.
- Add the vanilla extract, and gradually mix in the powdered sugar and heavy cream until the desired consistency is reached.
Assembly
- Once the cakes are cool, spread the cream cheese frosting between the layers and on top of the cake.
Notes
Store any leftover banana cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for about a week. Let it come to room temperature before serving for the best flavor and texture.