Banana Cake
A delightful dessert that brings the sweet flavor of ripe bananas into a soft and fluffy cake, perfect for any occasion.
Ingredients
For the Cake
- 1/2 teaspoon cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 1/2 cups all-purpose flour
- 1/2 cup salted butter Softened for mixing
- 1 cup sugar
- 1/2 cup packed light brown sugar
- 2 pieces eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 2 cups mashed bananas Use ripe bananas for best flavor
- Juice of 1 lemon
For the Frosting
- 1 cup salted butter Softened
- 2 packages (8 oz) cream cheese Softened
- 2 teaspoons vanilla extract
- 4 cups powdered sugar
- 1/3 cup heavy cream To adjust consistency
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a mixing bowl, combine the cinnamon, baking soda, baking powder, salt, and flour; mix well.
- In another bowl, cream together the 1/2 cup salted butter, sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Mix in the buttermilk and mashed bananas.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Divide the batter evenly among the prepared cake pans and smooth the tops.
Baking
- Bake for about 25-30 minutes or until a toothpick inserted comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack.
Frosting
- For the frosting, beat together the cream cheese and 1 cup salted butter until smooth.
- Gradually add the powdered sugar and vanilla extract, mixing until fluffy.
- Adjust the consistency with heavy cream as needed.
- Once the cakes are completely cool, spread the cream cheese frosting between the layers and on top of the cake.
Notes
Banana cake is best served at room temperature and can be stored in an airtight container at room temperature for up to 3 days. Refrigerate for up to a week. Freeze well for up to three months.