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 Cake Batter
Oven temperature: 325 degrees.
Line a 9 by 13 inch cake pan with parchment paper, leaving enough paper hanging over two sides of pan to be able to lift cake from pan.
In a medium bowl, combine flour, baking powder, salt, and cinnamon.
In a separate large bowl, crack eggs and whisk until no streaks of white remain. Add mashed banana and vanilla extract and whisk until the banana is mixed in with the other ingredients; the banana mixture will be slightly clumpy (this is okay).
Add granulated sugar and dark brown sugar to the banana mixture and whisk until all ingredients are incorporated. Add warm melted butter, continue mixing until all ingredients are well incorporated. The batter will begin to thicken slightly.
Add dry ingredients into wet mixture and fold through batter until completely combined. Do not overmix!
Bake Cake
Pour batter into prepared pan, use an offset spatula to smooth out batter evenly over entire pan.
Bake for 25-30 minutes or until golden brown on top and the centre is slightly moist and shiny when looked at while in oven. Insert a toothpick into the centre of the cake; the toothpick should have a few moist crumbs when pulled out.
Allow cake to cool completely in baking dish prior to frosting.
Make Frosting
With either a hand mixer or stand mixer, using the paddle attachment, beat butter and cream cheese together until smooth.
Slowly incorporate powdered sugar into the cream cheese and butter mixture; once combined, increase speed to medium-high until mixture appears light and fluffy.
Add lemon juice and vanilla extract to the butter and cream cheese mixture, and beat to combine. If frosting appears too soft after mixing, you can place it into the refrigerator for 30 minutes before using it.
Frosting and Serving
Once cake has cooled completely, use a spatula to spread frosting over the top evenly.
You can serve cake directly from the baking pan once you have sliced the cake into sections. Any remaining cake can be stored in a sealed airtight container for approximately 1 week in the refrigerator.
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.
