Banana Cake
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Unrated
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Prep Time
20 mins
-
Cook Time
30 mins
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Total Time
2 hrs 30 mins
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Servings
12 servings
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Calories
454 kcal
Banana Cake
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This simple banana cake recipe is easy as can be! The moist, tender crumb and fluffy frosting make it an instant crowd-pleaser.
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Ingredients
For the Banana Cake:
- 1 ½ cups banana about 3 very large, mashed, very ripe
- 2 egg large
- ¾ cup granulated sugar
- ¼ cup light brown sugar
- ⅓ cup canola oil
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup white whole wheat flour or additional all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup buttermilk
For the Cream Cheese Frosting:
- 8 ounces cream cheese at room temperature, reduced fat
- 4 tablespoons butter at room temperature, unsalted
- 3 ¾ cups powdered sugar
- 2 teaspoons vanilla extract
- ⅛ teaspoon almond extract
Instructions
- Preheat oven to 350°F. Generously coat a 9x13 inch pan with nonstick spray.
- In a large bowl, mash the bananas.
- Whisk in the eggs, granulated sugar, brown sugar, oil, and vanilla.
- In a separate medium bowl, combine the all-purpose flour, whole wheat flour, baking powder, baking soda, and salt.
- Add half of the dry ingredients to the banana mixture and fold in by hand, just until combined.
- Gently stir in buttermilk. Fold in remaining dry ingredients, just until blended, being careful not to over mix.
- Pour into the prepared cake pan and smooth the top.
- Bake 30 to 35 minutes, until the top of the cake springs back lightly when touched and a toothpick inserted in the center comes out clean. Let cool completely (once the cake nears room temperature, you can pop it into the fridge to speed things along).
- While cake cools, prepare the frosting: In a large bowl or the bowl of a stand mixer with a paddle attachment, beat together the cream cheese and butter until smooth and creamy, about 2 minutes. Add the vanilla and almond extracts and then reduce the speed to low. Gradually add the powdered sugar, 1/4 cup at a time, beating just until combined.
- Once the cake has cooled completely, spread the frosting over the top. Refrigerate for 20 minutes to allow the frosting to set. Slice and serve.
Notes
- TO STORE: Cover the cake and store it in the refrigerator for up to 4 days.
- TO FREEZE: Cover the cake layers tightly in plastic wrap, and place in an airtight, freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before serving. If you plan to freeze the cake, wait to frost it until after you've thawed it.
Nutrition Information
Show Details
Serving
1(of 12)
Calories
454kcal
(23%)
Carbohydrates
78g
(26%)
Protein
5g
(10%)
Fat
14g
(22%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
6g
(30%)
Trans Fat
0.2g
(10%)
Cholesterol
49mg
(16%)
Potassium
237mg
(5%)
Fiber
2g
(8%)
Sugar
59g
(118%)
Vitamin A
295IU
(6%)
Vitamin C
2mg
(2%)
Calcium
73mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 454 kcal
% Daily Value*
| Serving | 1(of 12) | |
| Calories | 454kcal | 23% |
| Carbohydrates | 78g | 26% |
| Protein | 5g | 10% |
| Fat | 14g | 22% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 49mg | 16% |
| Potassium | 237mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 59g | 118% |
| Vitamin A | 295IU | 6% |
| Vitamin C | 2mg | 2% |
| Calcium | 73mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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