This very soggy simple banana cake is slathered in smooth and tart cream cheddar icing for a straightforward and fulfilling treat.
I’ve generally said when life hands you over-ready bananas, make banana bread; that is until I begun making this simple banana cake with cream cheddar icing!
Out of nowhere I’ve had a sudden spike in demand for earthy colored bananas. Not certain if my children weren’t snatching their every day banana fix or in the event that they were covertly plotting for more banana heated treats, however I chose to have a go at something new.
I adjusted my go-to banana bread formula for an unequivocally more cake-y, dessert-like feel. That implies increasing the spread, sugar, and buttermilk substance and preparing this simple banana cake in a solitary cake dish.
Also, we can’t have cake without icing right? My family reveres cream cheddar icing slathered over pretty much anything and you bet they fainted when I spread a thick layer over this cooled banana cake.
Ingredients
Banana Cake
- 1/2 cup granulated sugar
- 3/4 cup light brown sugar, packed
- 8 oz unsalted butter, softened (2 sticks)
- 2 eggs
- 1 cup buttermilk
- 1 1/2 cups mashed banana, (about 4 very ripe bananas)
- 2 1/2 cups AP flour, sifted
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp kosher salt
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tsp vanilla extract
Cream Cheese Icing
- 4 oz cream cheese, softened (brick, not whipped)
- 4 oz unsalted butter, softened (1 stick)
- 8 oz confectioners sugar (1/2 box)
- 1 tsp vanilla extract
Instructions
Banana Cake
- Preheat oven to 350 degrees. Grease a 9 inch pan with butter or cooking spray and line the bottom with parchment paper (for easy removal). Set aside.
- Cream butter and both sugars with an electric mixer on med/high speed until light and fluffy, about 2 minutes. Add the eggs one at a time, blending well after each addition.
- Combine mashed banana and buttermilk in a seperate bowl and add the banana mixture to the creamed mixture and beat on medium speed until combined, about 1 minute.
- Combine flour, baking powder, baking soda, salt, cinnamon and nutmeg in small bowl.
- Add dry ingredients to wet mixture, mixing until just combined. Stir in vanilla, being careful not to over mix.
- Pour batter into the prepared pan and smooth the top.
- Bake for about 55 mins or until a toothpick inserted into the center comes out clean.
- Let the banana cake cool in the pan for 5 minutes before removing to cool on a wire rack. Cool to room temperature.
Cream Cheese Icing
- Beat the cream cheese and butter together on med speed with a paddle attachement until combined.
- Gradually add in confectioners sugar, mixing well to combine. Stir in vanilla extract until incorporated. The icing should be smooth but not fluffy.
Ice the Cake
- Once the cake is completely cooled, spoon the icing on top and spread in a thick layer.
Recipe Notes
- I recommend using SUPER ripe bananas for this cake (as in mostly brown).
- As with most cake recipes, don’t over-mix the batter so you have a tender crumb, not too dense or chewy. The batter will be a little lumpy or curdled before the addition of the flour and never completely smooth.
- A round or square 9 inch cake pan can be used interchangeably for this recipe.
- I always line the bottom of my cake pan with parchment paper for easy removal. Simply loosen the edges with a knife before you invert the cake onto a plate then turn over onto a wire rack to finish cooling.
- Don’t whip the icing. Beat the softened (room temp) cream cheese and butter together with the sugar until smooth and silky.
- Store the cake covered at room temperature for up to 2 days. Alternatively keep in the refrigerator for up to 4 days.
Nutrition Facts
Easy Banana Cake with Cream Cheese Icing
Calories 797Calories from Fat 378
% Daily Value*
Fat 42g65%
Saturated Fat 26g163%
Cholesterol 151mg50%
Sodium 388mg17%
Potassium 315mg9%
Carbohydrates 100g33%
Fiber 2g8%
Sugar 66g73%
Protein 8g16%
Vitamin A 1380IU28%
Vitamin C 2mg2%
Calcium 119mg12%
Iron 2mg11%
