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banana cake

Banana Cake

A deliciously moist banana cake made from ripe bananas, perfect for any occasion with optional cream cheese frosting.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Cake
  • 3 large ripe bananas The more speckled, the better!
  • 2 large eggs
  • 1 cup granulated sugar
  • ½ cup vegetable oil Or melted coconut oil
  • ½ cup buttermilk Or milk + 1 tsp vinegar
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt
  • ½ tsp cinnamon Optional
  • ½ cup chopped walnuts or chocolate chips Optional
For the Frosting
  • 8 oz cream cheese Softened
  • ¼ cup butter Softened
  • 2 cups powdered sugar
  • 1 tsp vanilla extract
  • pinch salt

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9x13 inch pan or line with parchment paper.
  2. In a large bowl, mash the bananas until smooth.
  3. Add in the eggs, sugar, oil, buttermilk, and vanilla. Mix until combined.
  4. In another bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon if using.
  5. Slowly mix the dry ingredients into the wet mixture. Don’t overmix — a few lumps are totally fine.
  6. Fold in any extras like nuts or chocolate chips, if desired.
  7. Pour the batter into your prepared pan and smooth the top.
Baking
  1. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
  2. While the cake cools, make the frosting: beat the cream cheese and butter until smooth, then add powdered sugar, vanilla, and salt. Spread it over the cooled cake.

Notes

Store banana cake in an airtight container at room temperature for up to 2 days. If frosted, keep in the fridge for 4-5 days. It also freezes well when wrapped individually for up to 3 months.