Calling all banana bread lovers! This recipe goes beyond basic bread and elevates your favorite fruit into a decadent cake masterpiece. Packed with moist banana flavor and topped with a dreamy cream cheese frosting, this cake is sure to be a crowd-pleaser.
Ingredients:
For the Cake:
- 3 cups all-purpose flour
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 ½ tablespoons vegetable oil
- 1 ½ cups granulated sugar
- ⅓ cup packed light brown sugar
- 3 large eggs, room temperature
- 1 ½ cups buttermilk, room temperature
- 1 ½ teaspoons pure vanilla extract
- 1 ¼ cup mashed overripe bananas (about 3 medium bananas)
For the Cream Cheese Frosting:
- 1 ½ cups unsalted butter, slightly softened
- 6 ounces cream cheese, cold
- 6 cups powdered sugar, sifted
- 3 tablespoons heavy whipping cream
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions:
- Preheat your oven to 350°F (177°C) and grease a 9×13 inch baking pan.
- Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Creaming Magic: In a large bowl using an electric mixer, cream together the softened butter, vegetable oil, and sugars until light and fluffy. This will take about 2-3 minutes.
- Eggcellent! Beat in the eggs one at a time, then stir in the vanilla extract.
- Alternate Wet and Dry: Add the dry ingredients to the wet ingredients in three batches, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined, be careful not to overmix.
- Fold in the Bananas: Gently fold in the mashed bananas using a spatula.
- Bake to Perfection! Pour the batter into your prepared pan and bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Completely: Let the cake cool completely on a wire rack before frosting.
- Frosting Time! Using an electric mixer, cream together the slightly softened butter and cold cream cheese until smooth and creamy. Gradually add the sifted powdered sugar and beat on low speed until incorporated. Then, increase the speed to high and beat for another 2-3 minutes until light and fluffy. Stir in the heavy whipping cream, vanilla extract, and salt until combined.
- Frosting Fun! Once the cake is cool, spread the frosting generously over the top. You can swirl it, pipe it, or simply spread it with a spatula.
Tips for the Best Banana Cake Ever:
- Ripeness is Key: Use very ripe bananas with plenty of brown spots. The riper the bananas, the sweeter and more flavorful your cake will be.
- Don’t Overmix: Once you’ve added the dry ingredients to the wet ingredients, mix only until just combined. Overmixing can lead to a tough cake.
- Freeze for Extra Moistness: For an extra moist cake, try freezing the cooled cake (unfrosted) for up to 3 months. Thaw overnight in the refrigerator before frosting.
With this recipe and a little love, you’ll be baking the best banana cake anyone has ever tasted! Enjoy!