Moist, soft, and tasty, this homemade Banana Cake recipe is the best I’ve ever had. Loaded with fresh banana flavor and slathered in a rich and tangy cream cheese frosting, this cake is a dessert everyone will love. You won’t believe how fluffy, moist and rich this Easy to make banana cake recipe is. This irresistible dessert is perfect for any occasion.
EQUIPMENT
INGREDIENTS
- 2 cups mashed ripe bananas about 4 bananas (466 grams)
- ½ cup whole milk room temperature (120 ml)
- 1 tablespoon lemon juice
- 3 ½ cups all-purpose flour (420g)
- 1 teaspoon ground cinnamon
- 1 ¼ teaspoons baking soda
- 1 teaspoon kosher salt
- 1 cup unsalted butter softened (227g)
- 1 ½ cups granulated sugar (300g)
- 1 cup light brown sugar 220g
- 4 large eggs room temperature
- 1 tablespoon vanilla extract
For the Cream Cheese Frosting
- 1 block cream cheese (8-ounce/227g)
- ½ cup unsalted butter softened (113g)
- 2 teaspoons vanilla extract
- 4 ½ cups confectioners’ sugar (540g)
INSTRUCTIONS
For the Cake:
- Preheat the oven to 350°F. Spray a 13x9-inch cake pan with baking spray with flour.
- In a small mixing bowl, whisk together the bananas, milk, and lemon juice. In a medium bowl, whisk together flour, cinnamon, baking soda, and salt.
- In the bowl of a stand mixture with a paddle attachment, add the butter and sugars. Beat on medium-high speed until light and fluffy, about 3 to 4 minutes. Reduce the speed to medium. Add the eggs, one at a time, beating until completely combined before adding the next. Stop and scrape down the bowl occasionally. Beat in the vanilla.
- With the mixer on low, add the flour mixture alternating with the banana mixture, just until incorporated. Pour the batter into the prepared baking pan.
- Bake for 55 to 60 minutes or until a wooden pick inserted into the center of the cake comes out clean. Place on a wire cooling rack and let cool completely in the pan.
For the Cream Cheese Frosting.
- In the bowl of a stand mixer fitted with a paddle attachment, add the cream cheese and butter. Beat on medium speed until smooth and creamy, about 2 minutes, scraping down the bowl as necessary.
- Add the vanilla and beat on medium until combined.
- With the mixer on medium-low, gradually add the confectioners’ sugar. Once fully incorporated, scrape down the bowl and beat again until fluffy, about 1 minute.
- Spread frosting over the top of the cooled cake.
- Store any leftovers covered and refrigerated for up to 4 days.
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