Description
An impossibly moist banana cake with a tangy, zesty cream cheese frosting that balances sweetness with brightness. This recipe uses simple ingredients and techniques to create a tender crumb and flavorful dessert perfect for any occasion.
Ingredients
Scale
- 3 large ripe bananas, mashed
- 1 ½ cups (190g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (200g) packed brown sugar
- ½ cup (100g) white sugar
- ½ cup (115g) unsalted butter, melted and cooled slightly
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- ½ cup (120ml) buttermilk
- 1 tablespoon lemon zest
- 8 oz (225g) cream cheese, softened
- ½ cup (115g) unsalted butter, softened
- 2–3 cups (240-360g) powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1–2 teaspoons lemon juice
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan or 8×8 inch square pan and line with parchment paper.
- In a large bowl, mash ripe bananas with a fork until smooth.
- Add melted butter, brown sugar, white sugar, egg, vanilla extract, lemon zest, and buttermilk to the bananas. Whisk until well combined.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Pour dry ingredients into wet ingredients and gently fold together with a spatula until just combined. Do not overmix.
- Pour batter into prepared pan. Bake for 50-60 minutes (loaf pan) or 45-50 minutes (square pan) until a toothpick inserted comes out clean.
- Let cake cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
- In a medium bowl, beat softened cream cheese and butter until smooth. Add vanilla and lemon juice.
- Gradually add powdered sugar, beating on low until incorporated, then increase speed to medium-high and beat for 2-3 minutes until fluffy.
- Spread frosting evenly over the completely cooled cake. Slice and serve.
Notes
Ensure bananas are very ripe (spotted brown) for maximum sweetness. Do not overmix the batter to avoid a tough texture. Room temperature ingredients are crucial for smooth frosting. Let the cake cool completely before frosting to prevent melting. Can be stored in the refrigerator for up to 5 days or frozen unfrosted for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 35
- Sodium: 250
- Fat: 15
- Saturated Fat: 9
- Carbohydrates: 45
- Fiber: 1
- Protein: 4
Keywords: banana cake, cream cheese frosting, moist banana cake, zesty frosting, easy baking, homemade dessert, buttermilk cake