Description
A moist, tender banana cake adorned with rich cream cheese frosting—perfectly comforting yet celebratory, ideal for sliceable occasions or everyday indulgence.
Ingredients
- 2 cups all‑purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon (optional)
- 3‑4 medium overripe bananas, mashed
- 1 cup granulated sugar (or half brown sugar)
- 2 eggs
- ½ cup unsalted butter, melted (or neutral oil)
- 1 tsp vanilla extract
Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 2‑3 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C); grease a 9×13‑inch pan or two 8‑inch rounds.
- In a bowl, whisk together flour, baking soda, salt, and optional cinnamon.
- In another bowl, combine mashed bananas, sugar, eggs, melted butter, and vanilla until smooth.
- Fold dry ingredients into the wet just until combined—don’t overmix.
- Pour batter into the prepared pan; bake 25–30 min for rounds or 40–50 min for a 9×13, until a toothpick comes out clean or with moist crumbs.
- Meanwhile, beat cream cheese and butter until smooth. Add powdered sugar and vanilla; beat until creamy.
- Allow cake to cool completely, then spread frosting evenly on top.
- Slice into 12–16 pieces and serve.
Notes
- Nutty option: Fold in ½ cup chopped walnuts or pecans.
- Chocolate twist: Add ½ cup chocolate chips or swirl melted chocolate into frosting.
- Extra spice: Add nutmeg or ginger alongside cinnamon.
- Layer version: Use two 8‑inch pans and frost between layers.
- Storage: Cover and refrigerate up to 4 days; bring to room temperature before serving.
Nutrition
- Serving Size: 1 slice
- Calories: ≈310 kcal
- Sugar: 24 g
- Sodium: 240 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 55 mg