5.0 from 3 votes
One Bowl Banana Cake
This one bowl banana cake is easy to make with a tender crumb and rich banana flavor! It’s topped with a light and fluffy cream cheese frosting.
Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings: 8 servings
Calories: 579 kcal
Course:
Dessert , Snacks
Cuisine:
American
Ingredients
- 2 cups cake/pastry flour
- 1 cup granulated sugar
- 1½ teaspoons baking powder
- ¼ teaspoon baking soda
- 1 pinch salt
- 1 cup mashed banana (ripe)
- ½ cup butter
- ½ cup buttermilk
- 2 large eggs (room temperature)
- ½ teaspoon vanilla extract
CREAM CHEESE FROSTING
- ¼ cup butter (softened)
- ¼ teaspoon vanilla extract
- ¼ cup cream cheese (whole fat)
- 2½ cups powdered sugar (sifted)
- 1-2 tablespoons cream or milk
Instructions
- Pre-heat oven to 350F/180C. Grease and flour or spray an 8 or 9 inch cake pan.
- In a large bowl whisk the flour, sugar, baking powder, baking soda and salt, add the bananas, butter, buttermilk, eggs and vanilla. Beat for 2 minutes on medium speed.
- Pour the batter into the prepared pan and bake for approximately 40-45 minutes. Test with a toothpick for doneness. Let cool in pan 15-20 minutes then move to a wire rack to cool completely. Frost with cream cheese frosting before serving. Decorate with sliced bananas if desired. Enjoy!
Cup of Yum
CREAM CHEESE FROSTING
- In a medium bowl beat butter, vanilla and cream cheese until creamy approximately one minute. Add icing sugar a little at a time, continue beating, add the cream beat approximately 3 minutes until fluffy. Depending how you like your frosting, if too thin add more powdered sugar, if too thick add a drop of cream.
Notes
- Stir together ½ tablespoon of lemon juice or white vinegar with ½ cup of milk (whole milk) in a bowl, let sit 5-10 minutes before using.
- ½ tablespoon of lemon juice or white vinegar with ½ cup of milk (whole milk) in a bowl, let sit 5-10 minutes before using.
- Store: Store cake covered in an airtight container at room temperature for up to 4 days. I recommend storing away from direct sunlight.
- Freeze: I prefer to freeze the cake without frosting, but you can store it with frosting if you like. Store cake for up to two months in the freezer.
Nutrition Information
Calories
579kcal
(29%)
Carbohydrates
91g
(30%)
Protein
7g
(14%)
Fat
22g
(34%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
101mg
(34%)
Sodium
235mg
(10%)
Potassium
231mg
(7%)
Fiber
1g
(4%)
Sugar
65g
(130%)
Vitamin A
735IU
(15%)
Vitamin C
2mg
(2%)
Calcium
77mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 579
% Daily Value*
| Calories | 579kcal | 29% |
| Carbohydrates | 91g | 30% |
| Protein | 7g | 14% |
| Fat | 22g | 34% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 101mg | 34% |
| Sodium | 235mg | 10% |
| Potassium | 231mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 65g | 130% |
| Vitamin A | 735IU | 15% |
| Vitamin C | 2mg | 2% |
| Calcium | 77mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.