This super moist easy banana cake is slathered in smooth and tangy cream cheese icing for a simple and satisfying dessert.
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.
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.
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.
Add dry ingredients to wet mixture, mixing until just combined. Stir in vanilla, being careful not to over mix.
Pour batter into the prepared pan and smooth the top.
Bake for about 55 mins or until a toothpick inserted into the center comes out clean.
Let the banana cake cool in the pan for 5 minutes before removing to cool on a wire rack. Cool to room temperature.
Beat the cream cheese and butter together on med speed with a paddle attachement until combined.
Gradually add in confectioners sugar, mixing well to combine. Stir in vanilla extract until incorporated. The icing should be smooth but not fluffy.
Once the cake is completely cooled, spoon the icing on top and spread in a thick layer.