Description

This rustic banana cake features a tender, moist crumb enriched with buttermilk and the deep sweetness of overripe bananas. Topped with a silky cream cheese frosting, it is a timeless farmhouse dessert that is perfect for any occasion.

Ingredients

3 large overripe bananas, mashed
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup packed light brown sugar
3 large eggs
2 teaspoons vanilla extract
1 1/2 cups buttermilk
8 oz full-fat brick cream cheese, softened
1/2 cup unsalted butter, softened (for frosting)
3 cups confectioners’ sugar
1 teaspoon vanilla extract (for frosting)
1/4 teaspoon salt

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Instructions

Preheat oven to 350°F (177°C) and grease a 9×13-inch baking pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
In a large bowl using a mixer, beat the softened butter for 1 minute until smooth, then add both sugars and beat for 2 minutes until creamy.
Mix in the eggs, vanilla extract, and mashed bananas until combined, scraping down the bowl as needed.
With the mixer on low, add the dry ingredients in three additions, alternating with the buttermilk, mixing just until incorporated.
Spread the batter into the prepared pan and bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool completely before frosting.
To make the frosting, beat the cream cheese and butter until smooth, then add confectioners’ sugar, vanilla, and salt, beating until creamy and fluffy.
Spread frosting over the cooled cake and refrigerate for 30 minutes before slicing.

Notes

For the best flavor, use bananas that are almost completely black as they provide the most moisture and natural sugar. Ensure your cream cheese and butter are truly at room temperature to achieve a perfectly smooth, lump-free frosting.

Prep Time: 20 mins
Cook Time: 50 mins
Category: Dessert
Method: Baking
Cuisine: American