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Banana Cake with Cinnamon Cream Cheese Frosting

Supremely moist Banana Cake with Cinnamon Cream Cheese Frosting.

Prep Time
25 mins
Cook Time
25 mins
Additional Time
1 hr
Total Time
2 hrs
Servings: 1 - 9" Layer Cake; 8 large slices
Course: Dessert
Cuisine: International

Ingredients

For the Banana Cake:
  • 1 1/2 cups VERY RIPE bananas, mashed (about 4 large bananas)
  • 3 cups cake flour (see post for homemade alternative)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon salt
  • 2 sticks butter, at room temperature
  • 2 teaspoons vanilla extract
  • 2 cups granulated sugar
  • 4 large eggs, at room temperature
  • 1 and 1/2 cups whole milk
For the Cinnamon Cream Cheese Frosting:
  • 12 ounces full-fat cream cheese, VERY soft
  • 1/2 cup (1 stick) unsalted butter, very soft
  • 1 tablespoon vanilla pure extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 4 cups confectioners' sugar, sifted

Instructions

For the Banana Cake:
    Cup of Yum
  1. Preheat oven to 350 degrees (F). Grease and flour two 9" round cake pans, set aside.
  2. Mash bananas well and place them in a small bowl; set aside.
  3. In a large bowl add the cake flour, baking powder, baking soda, cinnamon, nutmeg, and salt; whisk well to combine then set aside.
  4. In a large bowl using a handheld electric mixer, or using a stand mixer fitted with the paddle attachment, beat butter, vanilla, and sugar until light and fluffy; about 4 minutes (don't skimp on time here!). Add in the eggs, one at a time, beating well after each addition, and scraping down the sides of the bowl as needed.
  5. On low speed, beat in the flour mixture alternately with the milk. Fold in banana puree.
  6. Divide batter evenly among the prepared pans and bake in preheated oven for 30 to 35 minutes, or until a cake tester inserted in center comes out clean. Allow the cakes to cool in the pans for 10 minutes before gently running a knife around the edges to loosen any stuck bits, then turning them out onto a cooling rack to cool completely.
  7. While the cakes cool, you can make the frosting.
For the Cinnamon Cream Cheese Frosting:
  1. In the bowl of a stand-mixer fitted with the paddle attachment, or in a large bowl using an electric handheld mixer, beat the cream cheese, butter, vanilla, cinnamon, and salt on medium-high speed until completely smooth; about 2 minutes. Reduce the speed to low and gradually add the sifted confectioners' sugar. Once all of the sugar has been added beat on high-speed for 1-2 minutes.
  2. When the cakes have completely cooled, place one round on a cake stand or large plate; spread the top and sides evenly with frosting, then gently place the other cake round on top of the frosted one and press down very lightly to seal them together. Continue frosting the cake, using a thin spatula, offset spatula, or whatever you have that works best, until the top and sides of the cake are evenly frosted. Place the cake in the fridge for 20 minutes before slicing.

Notes

  • The frosted cake will stay fresh, covered and stored in the refrigerator, for 3 days. Simply take it out of the fridge an hour or two before serving so it can come to room temperature.