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
- Preheat oven to 350º. Grease a 9″ x 13″ pan.
- In a medium bowl, whisk the flour, baking soda, baking powder, cinnamon, and salt.
- In a large bowl, beat the butter and sugars. Add the eggs, one at a time, then the vanilla.
- Add the flour mixture and buttermilk in three batches.
- 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
- Beat the cream cheese and butter, until well combined.
- Add the confections sugar, 1 cup at a time.
- Add the vanilla and salt.
- Frost the cake.
