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The Best Banana Cake with Cream Cheese Frosting

The Best Banana Cake with Cream Cheese Frosting

A tender low-temperature banana cake made with very ripe bananas and buttermilk, covered with smooth cream cheese frosting. This recipe makes one 9-by-13-inch cake with about 12–16 servings.
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Prep Time 25 minutes
Cook Time 1 hour
Total Time 2 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Banana Cake
  • 1 1/2 cups Very ripe bananas, mashed
  • 2 teaspoons Lemon juice
  • 3 cups All-purpose flour
  • 1 1/2 teaspoons Baking soda
  • 1/4 teaspoon Salt
  • 3/4 cup Unsalted butter, softened
  • 2 1/8 cups Granulated sugar
  • 3 Large eggs
  • 2 teaspoons Vanilla extract
  • 1 1/2 cups Buttermilk
Cream Cheese Frosting
  • 1/2 cup Unsalted butter, softened
  • 8 ounces Cream cheese, softened
  • 3 cups Confectioners’ sugar, sifted if lumpy
  • 1 teaspoon Vanilla extract

Method
 

Step-by-Step
  1. Heat the oven to 275°F (135°C). Grease and flour a 9-by-13-inch baking pan.
  2. Mash the very ripe bananas until mostly smooth, then stir in the lemon juice.
  3. Whisk the flour, baking soda, and salt together in a medium bowl.
  4. Cream the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla extract.
  5. Add the dry ingredients alternately with the buttermilk, mixing just until combined. Fold in the banana mixture without overmixing.
  6. Spread the batter evenly in the prepared pan and bake for approximately 60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  7. Cool the cake, then chill it thoroughly before frosting. The cake may be placed in the freezer for about 45 minutes to cool it quickly.
  8. For the frosting, beat the softened butter and cream cheese until smooth. Gradually add the confectioners’ sugar, then beat in the vanilla and spread the frosting over the cooled cake.

Notes

Use heavily speckled or very ripe bananas for the sweetest, most flavorful cake. Do not frost the cake while warm. The 275°F baking temperature is an important part of the method; do not substitute 350°F without adjusting the baking time.