Description
A moist and tender Banana Cake bursting with natural banana flavor, topped with a rich and tangy Cream Cheese Frosting. Perfect for celebrations, gatherings, or a comforting treat any time, this easy recipe uses simple pantry staples and ripe bananas to deliver a flavorful and crowd-pleasing dessert.
Ingredients
Scale
Banana Cake
- 3 to 4 very ripe bananas, mashed
- 1 1/2 cups all-purpose flour (or gluten-free flour blend for gluten-free version)
- 1 cup granulated sugar
- 2 large eggs, beaten
- 1/2 cup unsalted butter, melted
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Cream Cheese Frosting
- 8 oz cream cheese, softened
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract or 1 teaspoon lemon juice (optional, for brightness)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan, or line it with parchment paper to ensure the cake does not stick.
- Mash the Bananas: In a large bowl, mash the 3 to 4 ripe bananas until mostly smooth with a few small lumps remaining to maintain moisture.
- Mix Wet Ingredients: Add melted unsalted butter, granulated sugar, beaten eggs, and vanilla extract to the mashed bananas. Stir until combined into a smooth, rich batter.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to ensure even distribution.
- Blend Wet and Dry Ingredients: Gradually fold the dry ingredients into the wet banana mixture until just combined. Avoid overmixing to keep the cake tender.
- Bake the Cake: Pour the batter into the prepared pan and bake for 55 to 60 minutes. Check doneness with a toothpick that should come out clean or with a few moist crumbs.
- Prepare Cream Cheese Frosting: While the cake cools, beat softened cream cheese and powdered sugar until smooth and creamy. Add vanilla extract or lemon juice if desired.
- Frost and Chill: Once the cake has completely cooled, spread the frosting evenly over the top. Chill the cake in the refrigerator to let the frosting set and flavors meld.
Notes
- Use very ripe bananas for maximum sweetness and moisture.
- Do not overmix the batter to avoid a dense cake.
- Use room temperature ingredients to ensure smooth blending.
- Cool cake completely before frosting to prevent melting or sliding.
- Store cake in an airtight container in the fridge for up to 5 days.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 320
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: banana cake, cream cheese frosting, moist banana cake, easy dessert, gluten free banana cake, homemade banana cake