Banana Cake with Cream Cheese Frosting
User Reviews
4.8
Banana Cake with Cream Cheese Frosting
Description
The Banana Cake with Cream Cheese Frosting brings together classic cake ingredients with a generous amount of mashed ripe bananas, leavened by baking soda and lightened with buttermilk. The batter’s balance of butter and vegetable oil helps achieve a moist crumb and soft texture. Once baked until a toothpick comes out clean, the cakes are cooled and frosted with a smooth blend of cream cheese, butter, heavy cream, powdered sugar, and vanilla, creating a rich yet balanced frosting.
The frosting's creaminess complements the banana’s natural sweetness, creating layers that hold shape and slice well. This cake suits occasions where a tender fruit-flavored dessert is welcome and can be served at room temperature for better flavor release.
Frost the cake within 30 minutes of serving for best texture, and refrigerate leftovers to keep them fresh. Letting the refrigerated cake rest at room temperature before slicing helps the flavors and texture soften.
Ingredients
Banana Cake:
- 3 cups (425g) all-purpose flour (scoop and level to measure)
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups (368g) banana from about 4 medium bananas, mashed overripe
- 1 tsp lemon juice
- 1/2 cup (113g) unsalted butter softened
- 1/4 cup (60ml) vegetable oil
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) light brown sugar packed
- 3 egg large
- 1 tsp vanilla extract
- 1 1/2 cups (350 ml) buttermilk
Cream Cheese Frosting:
- 1 1/4 cups (295ml) heavy cream
- 14 oz cream cheese nearly at room temperature
- 1/3 cup (74g) unsalted butter nearly at room temperature
- 1 3/4 cup (210g) powdered sugar
- 1/2 tsp vanilla extract
Instructions
For the Banana Cake:
- Preheat oven to 325 degrees F.
- Butter two 9-inch round cake pans then line bottom with a round of parchment paper, butter parchment and dust lightly with flour.
- In a mixing bowl, whisk together flour, baking soda and salt for 30 seconds. Set aside.
- Mash bananas with 1 tsp lemon juice.
- In the bowl of an electric stand mixer fitted with paddle attachment, whip together butter, 2 Tbsp vegetable oil, granulated sugar and light brown sugar on medium-high speed until pale and fluffy.
- Stir in remaining 2 Tbsp vegetable oil then blend in eggs one at a time.
- Stir in vanilla and mashed bananas.
- With mixer set on low speed, slowly add flour mixture alternating with buttermilk in 3 separate batches, beginning and ending with flour mixture and mixing just until combined after each addition.
- Divide batter evenly among prepared cake pans and spread batter into an even layer.
- Bake in preheated oven 45 - 50 minutes, until toothpick inserted into center comes out clean. Allow to cool completely then frost with Whipped Cream Cheese Frosting.
For the Whipped Cream Cheese Frosting:
- In the bowl of an electric stand mixer fitted with a whisk attachment, whip heavy cream on high speed until stiff peaks form, then transfer whipped cream to a mixing bowl and set aside.
- Replace whisk attachment with paddle attachment and add cream cheese and butter to stand mixer bowl.
- Whip together cream cheese and butter until smooth and fluffy on medium-high speed, about 2 minutes, occasionally scraping down sides and bottom of bowl.
- Add in powdered sugar and vanilla and whip on medium speed, about 2 minutes longer.
- Add half of whipped cream into cream cheese mixture and gently fold until combined, then fold in remaining half. Spread over cake and keep cool.
Notes
- Use overripe bananas with dark skins for the best banana flavor and moisture.
- Line pan bottoms with parchment paper and grease well to ensure easy removal.
- Frost the cake shortly before serving; refrigerate leftovers and bring them to room temperature before eating for better texture.
User Reviews
Overall Rating
4.8
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