Banana Cake with Cream Cheese Frosting

Banana Cake with Cream Cheese Frosting combines common pantry ingredients into a tender, moist cake with tons of banana flavor and a tangy, sweet frosting!

Course Dessert

Cuisine American

Keyword Banana Cake with Cream Cheese Frosting, Banana Cake with Cream Cheese Frosting recipe, how do I make Banana Cake with Cream Cheese Frosting, how to make Banana Cake with Cream Cheese Frosting

Prep Time 15

Cook Time 1

Total Time 1 15

Servings People

Calories 685kcal

Author Kathleen

Ingredients

Cake:

3/4 cup unsalted butter
2 1/4 cups sugar
3 large eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 1/2 cups buttermilk
2 teaspoons fresh lemon juice
1 1/2 cups very ripe bananas mashed

Frosting:

1/2 cup unsalted butter softened
8 ounces cream cheese softened
3 1/2 cups powdered sugar
1 teaspoon vanilla extract

US Customary - Metric

Instructions

Preheat oven to 275°F. Spray a 9X13-inch baking dish with nonstick cooking spray and set aside.
Mix mashed bananas (1 1/2 cups) with lemon juice (2 teaspoons) and set aside.
Whisk together flour (3 cups), baking soda (1 1/2 teaspoons), and salt (1/4 teaspoon) in a small bowl and set aside.
In a large bowl, using an electric mixer, cream together 3/4 cup butter and 2 1/4 cups sugar until light and fluffy, about 3 minutes. Add the eggs one at a time. Stir in vanilla (2 teaspoons). Beat in the flour mixture alternately with the buttermilk (1 1/2 cups), starting and ending with the flour. Add the bananas and mix just until evenly distributed. Spread batter into the prepared pan.
Bake in the preheated oven for about 1 hour or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and place immediately into the freezer for 45 minutes.
Meanwhile, make the frosting; In a large bowl, using an electric mixer, cream together 1/2 cup butter and cream cheese (8 ounces) until smooth. Add the vanilla (1 teaspoon) and beat until combined. Turn the mixer on low and slowly add the powdered sugar (3 1/2 cups). Increase the mixer speed to medium and beat just until the frosting is smooth. Do Not overbeat or the frosting will become runny. Spread frosting over completely cooled cake.

Notes

Check doneness early: Ovens vary, so start testing the cake at about 50 minutes.
Freeze it right away: For that signature moist, tender crumb, move the cake from the oven to the freezer as soon as it’s safe to do so.
Use the right pan: Although the photos show a Pyrex baking dish, I don’t recommend glass or ceramic here. The sudden temperature change from oven to freezer can cause them to crack. A metal 9×13-inch pan is the safest and best choice.
Don’t overbeat the frosting: Mix just until smooth and creamy. Overmixing can make it too soft or runny.
Chill before slicing: This cake slices especially cleanly after a short chill in the fridge.

Nutrition