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Lawrence D. Smith

Classic Moist Banana Cake

A moist, tender banana cake made with 1½ cups of ripe bananas, buttermilk, cinnamon, and vanilla, finished with a smooth cream cheese frosting. It delivers the comforting flavor of banana bread in a soft, cake-like texture.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 16 Slices
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Banana Cake
  • 2½ cups 300g all-purpose flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp salt
  • 1 tsp cinnamon
  • ¾ cup 170g unsalted butter, room temperature
  • 1¾ cups 347g granulated sugar
  • 3 large eggs
  • 1 cup 237ml buttermilk
  • 1½ cups 340g pureed or very smoothly mashed ripe bananas, measured after mashing
  • 1 Tbsp vanilla extract
Cream Cheese Frosting
  • 8 oz 226g cream cheese, softened
  • ½ cup 57g unsalted butter, softened
  • 1½ tsp vanilla extract
  • 3 cups 340g powdered sugar
  • ⅛ tsp salt
  • A dash of milk or heavy cream if needed

Equipment

  • 9×13-inch glass baking pan
  • Large mixing bowl
  • Small mixing bowl
  • Electric mixer or stand mixer
  • Kitchen scale
  • Measuring cups and spoons
  • Spatula
  • Non-stick cooking spray
  • Toothpick for testing the cake

Method
 

Banana Cake
  1. Prepare the Pan: Preheat the oven to 350°F. Grease a 9×13-inch pan thoroughly with non-stick cooking spray and set it aside.
  2. Prepare the Bananas: Puree or very smoothly mash 3–4 large ripe bananas. Measure the prepared bananas afterward to ensure you have exactly 1½ cups (340g). Pureeing the bananas is recommended for a smoother, less chunky cake texture. Set aside.
  3. Combine Dry Ingredients: In a small mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and cinnamon until evenly combined.
  4. Cream Butter Sugar: In a large mixing bowl, beat the room-temperature butter and granulated sugar with an electric mixer for 1–2 minutes, until the mixture becomes fluffy.
  5. Add Wet Ingredients: Add the eggs, buttermilk, pureed bananas, and vanilla extract to the butter mixture. Beat with the electric mixer until the ingredients are combined.
  6. Incorporate Dry Mixture: Gradually add the flour mixture to the wet ingredients, mixing just until the flour is incorporated. Avoid mixing beyond this point.
  7. Fill the Pan: Transfer the prepared batter to the greased 9×13-inch pan and spread it into the pan.
  8. Bake the Cake: Bake at 350°F for 40–55 minutes, or until a toothpick inserted into the center comes out clean.
  9. Cool Completely: Allow the baked cake to cool before applying the cream cheese frosting.
Cream Cheese Frosting
  1. Whip Cream Cheese Butter: Place the softened cream cheese and softened butter in a mixing bowl. Beat with an electric mixer on medium speed for 1–2 minutes, until whipped and fluffy.
  2. Add Sugar Vanilla: Add the vanilla extract, powdered sugar, and salt. Beat on low speed for 1–2 minutes, scraping down the sides of the bowl as needed, until everything is fully incorporated.
  3. Adjust Frosting: If the frosting is too thick, add a dash of milk or heavy cream and beat until the frosting becomes creamy.
  4. Frost the Cake: Spread the prepared cream cheese frosting evenly over the completely cooled banana cake.

Notes

  • Use very ripe bananas for the fullest banana flavor and a naturally moist cake.
  • Measure the bananas after pureeing or mashing to ensure you have 1½ cups (340g).
  • Pureeing the bananas produces a smoother, less chunky texture in the finished cake.
  • Bring the butter to room temperature before beating it with the sugar so the mixture can become fluffy.
  • Add the flour mixture gradually and mix only until incorporated to avoid unnecessarily overmixing the batter.
  • Check the cake at the earlier end of the 40–55 minute baking range with a toothpick inserted into the center.
  • Let the cake cool completely before frosting so the cream cheese frosting stays properly spreadable.
  • If the frosting seems too thick, add only a small dash of milk or heavy cream and beat until creamy.