Banana Cake with Cream Cheese Frosting

This banana cake is perfect for those overripe, spotted bananas in your fruit bowl. It’s easy to put together, moist, and the cream cheese icing is the crowning glory!

• 1 1/2 cups mashed bananas (about 4 medium or 3 large)
• 3 cups flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 1/2 teaspoon salt
• 6 tablespoons butter, softened
• 1 cup granulated sugar
• 1/2 cup light brown sugar
• 3 large eggs, room temperature
• 2 teaspoons vanilla extract
• 1 1/2 cups buttermilk, room temperature

1. Preheat oven to 350º. Grease a 9″ x 13″ pan.
2. In a medium bowl, whisk the flour, baking soda, baking powder, cinnamon, and salt.
3. In a large bowl, beat the butter and sugars. Add the eggs, one at a time, then the vanilla.
4. Add the flour mixture and buttermilk in three batches.
5. Bake for 45 to 50 minutes, testing with a toothpick. Let cool completely before frosting.

• 8 oz. cream cheese, softened
• 8 tablespoons butter
• 3 cups confectioners sugar
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt

1. Beat the cream cheese and butter, until well combined.
2. Add the confections sugar, 1 cup at a time.
3. Add the vanilla and salt.
4. Frost the cake.