Description
A moist and flavorful easy banana cake topped with a creamy, tangy cream cheese frosting. This recipe uses ripe bananas and a blend of buttermilk and sour cream to create a tender crumb, enhanced with optional warming spices. Perfect for dessert or a sweet snack, the cake is baked in a large pan and frosted generously for an irresistible treat.
Ingredients
Scale
Cake Ingredients
- 1/2 cup butter (softened, 1 stick)
- 1 cup granulated sugar
- 1/2 cup brown sugar (packed)
- 1/4 cup vegetable oil (or light olive oil)
- 1 and 1/2 cups mashed bananas (three soft brown bananas)
- 3 large eggs
- 3/4 cup buttermilk
- 1/2 cup sour cream
- 2 teaspoons vanilla (preferably Mexican vanilla)
- 1/2 teaspoon maple extract (optional)
- 2 and 1/2 cups all-purpose flour (spooned and leveled)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon (optional)
- 1/8 teaspoon nutmeg (optional)
- 1/8 teaspoon cloves (optional)
Cream Cheese Frosting Ingredients
- 1/2 cup butter (softened, 1 stick)
- 12 ounces cream cheese (softened, 1 and 1/2 packages, 8-oz each)
- 4 cups powdered sugar
- 2 teaspoons vanilla (preferably Mexican vanilla)
- 1/2 teaspoon kosher salt
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (177°C). Line an 11×17 inch jelly roll pan or a 9×13 inch pan with parchment paper or generously spray it with nonstick spray to prevent sticking.
- Beat Butter: In a large mixing bowl or stand mixer, beat 1/2 cup softened butter until smooth and creamy with no lumps, scraping the sides as needed.
- Add Sugars: Add 1 cup granulated sugar and 1/2 cup packed brown sugar to the butter. Beat together for 1 minute, scraping the bowl to incorporate everything evenly.
- Mix in Oil: Pour in 1/4 cup of your chosen oil (vegetable, canola, or light olive oil) and mix well to combine with the butter and sugars.
- Add Bananas: In a separate bowl, mash 3 soft brown bananas to make about 1 and 1/2 cups of mashed banana. Add these to the butter mixture and mix to combine.
- Add Wet Ingredients: Add 3 large eggs, 3/4 cup buttermilk, 1/2 cup sour cream, 2 teaspoons vanilla extract, and 1/2 teaspoon maple extract (optional). Beat all together until smooth, scraping the sides of the bowl to ensure even mixing.
- Prepare Dry Ingredients: Spoon and level 2 and 1/2 cups all-purpose flour into a bowl but do not stir it into the wet ingredients yet. On top of the flour, add 1 teaspoon baking soda, 1 teaspoon baking powder, 1/2 teaspoon salt, and if using, 1/4 teaspoon cinnamon, 1/8 teaspoon nutmeg, and 1/8 teaspoon cloves. Stir these dry ingredients together lightly.
- Combine Dry and Wet Ingredients: Gradually beat the flour mixture into the wet ingredients, scraping down the sides and bottom of the bowl, until just combined and no streaks of flour remain. Avoid overmixing for a tender crumb.
- Pour and Bake: Pour the batter evenly into the prepared pan. Bake in the preheated oven for 25 to 30 minutes or until a toothpick inserted in the center comes out clean and the edges pull away slightly from the pan.
- Cool Cake: Remove cake from the oven and transfer to a wire rack. Allow it to cool completely before frosting.
- Make Frosting: In a large bowl or stand mixer, beat together 1/2 cup softened butter and 12 ounces softened cream cheese until smooth and creamy, with no lumps.
- Add Sugar and Flavor: Add 2 cups powdered sugar to the cream cheese mixture and beat well, then add 2 teaspoons vanilla and 1/2 teaspoon kosher salt. Mix again.
- Finish Frosting: Add the remaining 2 cups of powdered sugar and beat until the frosting is thick, smooth, and spreadable, scraping down the bowl as necessary.
- Frost Cake: Once the cake is completely cool, spread the cream cheese frosting evenly over the top, making sure to reach the edges.
- Serve: Slice the cake into 16 portions and serve. Store leftovers covered at room temperature or refrigerated; chilled banana cake tastes wonderful.
Notes
- You can use an 11×17 inch jelly roll pan or a 9×13 inch pan for baking.
- Spoon and level the flour instead of scooping to avoid dense cake.
- The spices are optional; they add a subtle warmth but don’t overpower the banana flavor.
- Maple extract in the batter enhances the flavor but can be omitted if unavailable.
- Leftover cake can be stored at room temperature covered or refrigerated for a chilled variation.
- Use Mexican vanilla for a richer, more aromatic vanilla flavor.
