Banana Cake
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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 mashed very ripe bananas about 3 very large
- 2 large eggs
- 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 reduced fat cream cheese at room temperature
- 4 tablespoons unsalted butter at room temperature
- 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
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Serving
1(of 12)
Calories
454kcal
(23%)
Carbohydrates
78g
(26%)
Protein
5g
(10%)
Fat
14g
(22%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Trans Fat
0.2g
Cholesterol
49mg
(16%)
Potassium
237mg
(7%)
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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