Ingredients
Banana Cake
1 1/2 tablespoons lemon juice, freshly squeezed
1 1/2 cups milk (360 ml), room temperature
3 cups all-purpose flour (375 grams)
1 teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup unsalted butter (168 grams), softened
1 cup white sugar (200 grams)
1/2 cup brown sugar (105 grams)
3 large eggs, room temperature
2 teaspoons vanilla extract
1 1/2 cups mashed ripe bananas
Cream Cheese Frosting
1/2 cup unsalted butter (112 grams), softened
8 oz cream cheese (226 grams), softened
3–4 cups powdered sugar (330–440 grams), sifted
1/4 teaspoon salt
1 tablespoon whipping cream, if needed
Instructions
1. Preheat oven to 350°F. Grease and flour a 9×13 inch baking pan.
2. Whisk lemon juice and milk together and set aside.
3. Whisk flour, cinnamon, baking soda, baking powder, and salt in a bowl.
4. Beat butter and sugars until light and fluffy.
5. Mix in vanilla and eggs one at a time.
6. Stir in mashed bananas.
7. Alternate adding flour mixture and milk mixture, mixing gently until combined.
8. Pour batter into prepared pan and smooth top.
9. Bake 40–50 minutes until a toothpick inserted comes out clean.
10. Cool completely before frosting.
11. Beat butter until fluffy, then beat in cream cheese.
12. Mix in salt and powdered sugar gradually.
13. Add cream if needed for smooth spreading.
14. Frost cooled cake and slice into 15 pieces.
Notes
Measure flour properly by spooning and leveling.
Use heavily speckled bananas for best flavor.
Store frosted cake covered in the refrigerator up to 4 days.
Unfrosted cake can be frozen up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 507
- Sugar: 49g
- Sodium: 266mg
- Fat: 23g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 1g
- Carbohydrates: 71g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 97mg