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5 from 2 votes

Banana Cake with Cream Cheese Frosting

This Easy Banana Cake recipe is moist and delicious with a fluffy homemade cream cheese frosting. It's a perfect way to use up ripe bananas!
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: American
Servings: 15 slices
Author: Kristin Maxwell

Ingredients

For the Banana Cake

  • 3 ripe bananas Peeled and smashed
  • 1 tablespoon lemon juice
  • 1 1/2 cups buttermilk
  • 2/3 cup vegetable oil
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 3 large eggs
  • 1 teaspoon vanilla
  • 3 cups flour
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt

For the Cream Cheese Frosting

  • 8 ounces cream cheese softened
  • 1/3 cup butter softened
  • 3 1/2 cups powdered sugar
  • 1/2 teaspoon vanilla extract

Instructions

For the Banana Cake:

  • Preheat your oven to 350 degrees F. Grease and flour a 9x13 pan.
  • In a separate bowl, mix the mashed bananas with a tablespoon of lemon juice and set aside.
  • In a large mixing bowl, stir together vegetable oil and granulated and brown sugar. Add the eggs one at a time, stirring well after each addition. Add a teaspoon of vanilla and mix well.
  • Add salt, baking soda and 1 cup of the flour to the large mixing bowl and stir to combine. Add buttermilk and remaining flour and gently stir to combine.
  • Fold in the bananas, and pour into the prepared 9x13 pan.
  • Bake at 350 degrees for 40 minutes or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. 
  • Let the cake cool completely, then frost with the Cream Cheese Frosting (below).

Cream Cheese Frosting

  • Cream together the 8 ounces of cream cheese and 1/3 cup of butter until fluffy.
  • Add 3 cups of powdered sugar and mix well.
  • Blend in the vanilla extract and add up to an extra 1/2 cup of powdered sugar until your desired consistency is reached. Spread onto the cooled cake.

Notes

The finished and frosted cake needs to be stored in the fridge. Wrap the pan in plastic wrap and it will keep fresh for up to 3 days. 
Without the frosting the cake freezes very well. Wrap tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge then bring to room temperature before frosting and serving.

Nutrition

Calories: 480kcal | Carbohydrates: 70g | Protein: 5g | Fat: 21g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 390mg | Potassium: 106mg | Fiber: 1g | Sugar: 50g | Vitamin A: 416IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 1mg

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