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Moist Banana Cake Recipe with Cream Cheese Frosting

Moist Banana Cake Recipe

A tender 9 x 13-inch banana cake made with very ripe bananas, buttermilk, and vanilla, finished with optional cream-cheese frosting. This recipe makes approximately 12–16 servings.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 1 minute
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Banana Cake
  • 3 medium bananas, about 1 1/2 cups Very ripe medium bananas, mashed
  • 3/4 cup (170 g) Unsalted butter, softened
  • 1 1/2 cups (300 g) Granulated sugar
  • 3 eggs Large eggs, room temperature
  • 1 teaspoon Vanilla extract
  • 2 cups (250 g) All-purpose flour
  • 1 1/2 teaspoons Baking soda
  • 1/4 teaspoon Salt
  • 1 cup (240 ml) Buttermilk
Optional Cream-Cheese Frosting
  • 8 oz (225 g) Cream cheese, softened
  • 1/2 cup (113 g) Unsalted butter, softened
  • 3-4 cups (360-480 g) Confectioners' sugar
  • 1 teaspoon Vanilla extract

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C). Grease and flour a 9 x 13-inch baking pan, or line it with parchment.
  2. Mash the bananas until mostly smooth, leaving a few small pieces if desired. Whisk the flour, baking soda, and salt together in a separate bowl.
  3. Cream the softened butter and granulated sugar for 2–3 minutes, until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla and mashed bananas.
  4. Add the dry ingredients alternately with the buttermilk, beginning and ending with the dry ingredients. Mix only until the batter is combined.
  5. Spread the batter evenly in the prepared pan. Bake for 35–45 minutes, beginning to check at 35 minutes, until the center springs back lightly and a toothpick comes out clean or with a few moist crumbs.
  6. Cool the cake completely for at least 30 minutes before frosting. For the frosting, beat the cream cheese and butter until smooth, then gradually beat in 3–4 cups confectioners' sugar and the vanilla.

Notes

Use heavily speckled or overripe bananas for the sweetest flavor and moistest crumb. Do not overmix after adding the flour. Plain yogurt or sour cream can replace the buttermilk in the same quantity, and 1/2–1 cup chopped walnuts or pecans may be added.