Banana Cake Recipe

Course: Cake, Dessert

Cuisine: American

Prep Time: 20

Cook Time: 40

Cool Time: 2

Total Time: 3

Servings: slices

Calories: 348kcal

This banana cake is is perfect moist and flavorful, and it makes a great dessert for all kinds of parties and occasions.

Preheat oven to 350°F. Grease a 9x13-inch baking pan and set aside.
Add the sugar and oil to a large bowl, and mix well until combined.
1½ cups granulated sugar, ¾ cup vegetable oil
Add in the eggs, mashed bananas, buttermilk, and vanilla. Whisk until combined.
3 large eggs, 1½ cups mashed bananas, ½ cup buttermilk, 2 teaspoons pure vanilla extract
In a separate bowl, combine the the flour, baking soda, baking powder, cinnamon, and salt.
3 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, ½ teaspoon ground cinnamon, ½ teaspoon kosher salt
Add the flour mixture to the wet ingredients, gently folding it in until just combined.
Transfer the batter to the prepared baking pan.
Bake for 30-35 minutes, or until a toothpick inserted comes out clean.
Let the cake cool completely before frosting.
To make the frosting, using a hand mixer, beat the cream cheese, butter, vanilla, and salt together.
8 ounces cream cheese, ¼ cup unsalted butter, 1 teaspoon pure vanilla extract, ⅛ teaspoon kosher salt
Beat in the powdered sugar, little by little, until incorporated.
2½ cups powdered sugar
Spread the frosting over the cake.
Top with chopped walnuts and banana slices if desired.
Chopped walnuts, Banana slices

DIY Buttermilk: To make your own buttermilk, measure ½ cup of milk, remove ½ tablespoon of it, and mix in ½ tablespoon of lemon juice or white vinegar. Let this mixture sit for 5 minutes before using in the recipe.
Feel free to swap the vegetable oil for canola oil, melted coconut oil, or melted butter.
For a gluten-free cake, swap the all-purpose flour for gluten-free 1:1 baking flour.
If using salted butter, omit the kosher salt from the frosting.
If your cream cheese frosting is too thin, add cornstarch, 1 tablespoon at a time, until the frosting reaches your desired consistency.
If your cream cheese frosting is too thick, add milk, 1 tablespoon at a time, until the frosting reaches your desired consistency.
This cake can also be baked in two 9-inch round cake pans for 25-30 minutes, or as cupcakes for about 15 minutes.
Nutritional information does not include optional toppings.

Storage: Store banana cake in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.