The Best Banana Cake

Ingredients

• 1 and 1/2 cups (345g) mashed bananas (about 4 medium or 3 large bananas)
• 3 cups (375g) all-purpose flour (spooned & leveled)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 3/4 cup (12 tbsp; 170g) unsalted butter, softened to room temperature
• 1 cup (200g) granulated sugar
• 1/2 cup (100g) packed light or dark brown sugar
• 3 large eggs, at room temperature
• 2 teaspoons pure vanilla extract
• 1 and 1/2 cups (360ml) buttermilk, at room temperature
• 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
• 1/2 cup (8 tbsp; 113g) unsalted butter, softened to room temperature
• 3 cups (360g) confectioners’ sugar, plus an extra 1/4 cup if needed
• 1 teaspoon pure vanilla extract
• 1/8 teaspoon salt

Instructions

1. 1

   Preheat the oven to 350°F (177°C) and grease a metal or glass 9×13-inch pan.

2. 2

   Mash the bananas using a mixer and set aside.

3. 3

   Whisk the flour, baking powder, baking soda, cinnamon, and salt, then set aside.

4. 4

   Beat the butter and both sugars together until creamed, about 3 minutes. Scrape the bowl as needed. Add the eggs and vanilla, beating until combined, then mix in the mashed bananas.

5. 5

   Alternately add the dry ingredients and buttermilk to the mixer, mixing only until combined and slightly thick.

6. 6

   Spread the batter into the prepared pan and bake for 45–50 minutes until a toothpick inserted comes out clean. Cover with foil if browning too fast.

7. 7

   Remove from the oven and cool completely, placing it in the fridge after 45 minutes to speed up cooling.

8. 8

   Beat the cream cheese and butter until smooth, then mix in the confectioners’ sugar, vanilla, and salt, beating to your desired thickness.

9. 9

   Frost the cooled cake and refrigerate for 30 minutes before serving.

10. 10

    Store any leftovers tightly covered in the refrigerator for up to 5 days.