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The Best Banana Cake I've Ever Had Recipe

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4.1 from 14 reviews

This moist and flavorful banana cake is a delicious way to use ripe bananas, featuring a rich cream cheese frosting. With a perfect balance of sweetness, cinnamon, and buttery goodness, this cake is ideal for dessert or special occasions. It’s easy to prepare and yields a tender crumb that’s sure to impress.

Ingredients

Cake

  • 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

Frosting

  • 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

  1. Preheat and prepare pan: Preheat your oven to 350°F (177°C) and grease a 9×13-inch metal or glass pan to prevent the cake from sticking.
  2. Mash bananas: Mash the bananas either by hand or using a mixer until smooth. Set aside for later use in the batter.
  3. Mix dry ingredients: Whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt in a bowl. Set this mixture aside.
  4. Cream butter and sugars: Using a handheld or stand mixer fitted with a paddle attachment, beat the softened butter with granulated sugar and brown sugar on medium-high speed for about 3 minutes until the mixture is light and fluffy. Scrape down the bowl as needed.
  5. Add eggs, vanilla, and bananas: Add the eggs one at a time and the vanilla extract to the creamed butter mixture. Beat on medium-high speed until combined. Then mix in the mashed bananas, scraping down the bowl as necessary.
  6. Combine wet and dry ingredients: With the mixer on low speed, alternately add the dry ingredients in three parts and buttermilk in between, mixing until just incorporated after each addition. Be careful not to overmix; a few lumps in the batter are fine.
  7. Bake the cake: Pour the batter evenly into the prepared pan. Bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean. If the cake’s top browns too quickly, loosely cover with foil.
  8. Cool the cake: Remove the cake from the oven and place it on a cooling rack. Let it cool completely—about 45 minutes—then refrigerate to speed cooling if desired.
  9. Prepare the frosting: In a large bowl, beat together the softened cream cheese and butter on high speed until smooth and creamy. Gradually add 3 cups confectioners’ sugar, vanilla extract, and salt. Beat on low speed for 30 seconds, then on high for 2 minutes. If you prefer a thicker frosting, add the additional 1/4 cup confectioners’ sugar and beat again.
  10. Frost the cake: Spread the chilled cake with the cream cheese frosting evenly.
  11. Set frosting: Refrigerate the frosted cake for 30 minutes before serving to allow the frosting to set and to make slicing easier.
  12. Store leftovers: Cover any leftover cake tightly and store it in the refrigerator for up to 5 days. Bring to room temperature before serving for best flavor and texture.

Notes

  • Room temperature ingredients help create a smooth batter and frosting.
  • Do not overmix the batter to keep the cake tender.
  • If bananas are very ripe, they will add extra sweetness and moisture.
  • Aluminum foil can prevent over-browning if the cake cooks unevenly.
  • Chilling the cake after frosting ensures clean slices and better presentation.

Find it online: https://recipefeastful.com/the-best-banana-cake-ive-ever-had-recipe/