This super moist easy banana cake is slathered in smooth and tangy cream cheese icing for a simple and satisfying dessert.
- 1/2 cup granulated sugar
- 3/4 cup light brown sugar, packed
- 8 oz unsalted butter, softened (2 sticks)
- 2 eggs
- 1 cup buttermilk
- 1 1/2 cups mashed banana, (about 4 very ripe bananas)
- 2 1/2 cups AP flour, sifted
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp kosher salt
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tsp vanilla extract
- 4 oz cream cheese, softened (brick, not whipped)
- 4 oz unsalted butter, softened (1 stick)
- 8 oz confectioners sugar (1/2 box)
- 1 tsp vanilla extract
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Preheat oven to 350 degrees. Grease a 9 inch pan with butter or cooking spray and line the bottom with parchment paper (for easy removal). Set aside.
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Cream butter and both sugars with an electric mixer on med/high speed until light and fluffy, about 2 minutes. Add the eggs one at a time, blending well after each addition.
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Combine mashed banana and buttermilk in a seperate bowl and add the banana mixture to the creamed mixture and beat on medium speed until combined, about 1 minute.
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Combine flour, baking powder, baking soda, salt, cinnamon and nutmeg in small bowl.
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Add dry ingredients to wet mixture, mixing until just combined. Stir in vanilla, being careful not to over mix.
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Pour batter into the prepared pan and smooth the top.
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Bake for about 55 mins or until a toothpick inserted into the center comes out clean.
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Let the banana cake cool in the pan for 5 minutes before removing to cool on a wire rack. Cool to room temperature.
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Beat the cream cheese and butter together on med speed with a paddle attachement until combined.
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Gradually add in confectioners sugar, mixing well to combine. Stir in vanilla extract until incorporated. The icing should be smooth but not fluffy.
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Once the cake is completely cooled, spoon the icing on top and spread in a thick layer.
- I recommend using SUPER ripe bananas for this cake (as in mostly brown).
- As with most cake recipes, don't over-mix the batter so you have a tender crumb, not too dense or chewy. The batter will be a little lumpy or curdled before the addition of the flour and never completely smooth.
- A round or square 9 inch cake pan can be used interchangeably for this recipe.
- I always line the bottom of my cake pan with parchment paper for easy removal. Simply loosen the edges with a knife before you invert the cake onto a plate then turn over onto a wire rack to finish cooling.
- Don't whip the icing. Beat the softened (room temp) cream cheese and butter together with the sugar until smooth and silky.
- Store the cake covered at room temperature for up to 2 days. Alternatively keep in the refrigerator for up to 4 days.