Ingredients
For the Banana Cake
- 2 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 3/4 tsp kosher salt
- 2 tsp ground cinnamon
- 4 large eggs
- 2 tsp pure vanilla extract
- 1 1/4 cups mashed ripe banana (about 3-4 bananas)
- 3/4 cup granulated sugar
- 1 1/4 cups packed dark brown sugar
- 1 1/4 cups (2 1/2 sticks) unsalted butter, melted
For the Cream Cheese Frosting
- 8 oz cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 2 cups powdered sugar
- 2 tsp lemon juice
- 1/2 tsp pure vanilla extract
Prepare the Cake Batter
Preheat your oven to 325°F. Line a 9×13 inch baking pan with parchment paper, leaving an overhang on two sides to easily lift the cake out later.
In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and cinnamon.
In a separate large bowl, whisk the eggs until no streaks of white remain. Add the mashed bananas and whisk until combined. The mixture will be a bit lumpy, which is fine.
Add the granulated sugar, dark brown sugar, and vanilla extract to the banana mixture and whisk until smooth. Pour in the warm melted butter and whisk until fully incorporated. The batter will thicken slightly.
Add the dry ingredients to the wet ingredients and fold with a spatula until just combined. Be careful not to overmix the batter.
Bake the Cake
Pour the batter into the prepared pan and spread it evenly with an offset spatula.
Bake for 25-30 minutes. The top of the cake will be golden brown, and the center may still look a little glossy. A toothpick inserted into the center should come out with a few moist crumbs attached.
Let the cake cool completely in the pan before frosting.
Make the Frosting
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the softened butter and cream cheese together until smooth.
Gradually add the powdered sugar and mix on low speed until combined, then increase the speed to medium-high and beat until light and fluffy.
Add the lemon juice and vanilla extract and beat to combine. If the frosting seems too soft, you can refrigerate it for 30 minutes before using.
Frost and Serve
Once the cake is completely cool, spread the frosting evenly over the top.
You can slice and serve the cake directly from the pan. Store leftovers in an airtight container in the refrigerator for up to a week.
Banana Cake with Cream Cheese Frosting
Ingredients
For the Banana Cake
- 2 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 3/4 tsp kosher salt
- 2 tsp ground cinnamon
- 4 large eggs
- 2 tsp pure vanilla extract
- 1 1/4 cups mashed ripe banana about 3-4 bananas
- 3/4 cup granulated sugar
- 1 1/4 cups packed dark brown sugar
- 1 1/4 cups unsalted butter 2 1/2 sticks, melted
For the Cream Cheese Frosting
- 8 oz cream cheese softened
- 1/2 cup unsalted butter 1 stick, softened
- 2 cups powdered sugar
- 2 tsp lemon juice
- 1/2 tsp pure vanilla extract
Instructions
- Preheat oven to 325°F. Line 9×13 inch pan with parchment, leaving overhang.
- Whisk flour, baking powder, salt, and cinnamon in medium bowl.
- Whisk eggs until combined. Add mashed bananas and whisk.
- Mix in sugars and vanilla. Pour in melted butter and whisk until incorporated.
- Fold dry ingredients into wet ingredients until just combined.
- Pour batter into pan and spread evenly.
- Bake 25-30 minutes until golden brown and toothpick has moist crumbs.
- Cool completely in pan.
- Beat softened butter and cream cheese until smooth.
- Mix in powdered sugar on low, then beat on medium-high until fluffy.
- Add lemon juice and vanilla, beat to combine.
- Spread frosting over cooled cake.
