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 metal or glass 9×13-inch pan.
- Mash the bananas using a mixer and set aside.
- Whisk together the flour, baking powder, baking soda, cinnamon, and salt; set aside.
- In a mixing bowl, beat the butter and both sugars on medium-high speed until creamed together, about 3 minutes. Scrape down the sides and add the eggs and vanilla, beating until combined. Then mix in the mashed bananas.
- With the mixer running on low speed, alternate adding the dry ingredients in 3 additions with the buttermilk, mixing until just combined without overmixing.
- Spread the batter into the prepared pan and bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean. Cover loosely with foil if browning too quickly.
- Allow the cake to cool completely on a rack, transfer to the refrigerator after about 45 minutes to speed up the process.
- In a new bowl, beat cream cheese and butter until smooth. Add 3 cups confectioners’ sugar, vanilla, and salt. Mix on low then high speed for 2 minutes. Adjust thickness with the extra confectioners’ sugar if desired.
- Spread the frosting on the cooled cake and refrigerate for 30 minutes before serving.
- Cover leftovers tightly and store in the refrigerator for up to 5 days, bringing to room temperature before serving.
Notes
Ensure bananas are very ripe for maximum flavor.
Adjust baking time based on your oven; it may vary.
Store the frosted cake in the fridge to keep it fresh.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 80mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.