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banana cake, banana cake recipe, banana cake with cream cheese frosting, easy banana cake

Easy Banana Cake with Cream Cheese Frosting

Prep Time :20 minutes
Cook Time :22 minutes
Total Time :42 minutes
Serves: 12
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Ingredients

Banana Cake

  • 3 cups all-purpose flour spooned and leveled
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/4 tsp ginger
  • 1/8 tsp nutmeg
  • 1/4 tsp cardamon
  • 1/2 tsp salt
  • 1 1/3 cup bananas mashed (about 3-4 bananas)
  • 1/4 cup sour cream room temperature
  • 1/2 cup unsalted butter browned
  • 3 large eggs room temperature
  • 1 1/2 cup granulated sugar
  • 1/2 cup dark brown sugar
  • 1 1/2 cup buttermilk full fat, room temperature
  • 2 tsp vanilla extract

Vanilla Cream Cheese Frosting

  • 3/4 cup unsalted butter room temp
  • 16 oz cream cheese brick, room temp
  • 1 tbsp vanilla bean paste
  • 1/2 tsp salt
  • 5 cups powdered sugar sifted

Instructions

  • Make the brown butter. Cut the butter in small pieces to ensure even melting. Add the butter to a small skillet. Heat the skillet to medium heat. The butter will start to melt as the skillet heats up. Stir the butter to ensure it cooks evenly. Allow the butter to cook for about medium 3-5 minutes until the butter turns an amber color. The butter will first foam and start to pop. Then, brown bits will begin to form in the bottom of the pan. Once browned and popping slows, it is ready. Scrap the butter (and the brown bits of glory— yes, the brown bit are what you want!) into a heat-safe bowl and place in the refrigerator until solidified (about 30-40 min), but still soft (you want it to resemble room temperature butter). Alternatively, you can leave it out on the counter until it reaches room temperature or follow the quick cooling method in the tips section.
    brown butter
  • Next, preheat the oven to 350F and grease 3 9-inch round cake pans and line with parchment paper to ensure the batter doesn't stick. Set aside. Then, in a medium mixing bowl, sift the flour, baking soda, baking powder, and salt. Set aside.
    sifted flour
  • In a large mixing bowl, add the sugars, cooled browned butter, and spices and beat with a hand mixer on high speed for about 2 minutes. Then, add the sour cream, vanilla, and eggs, on medium speed until well combined. Then, add the mashed bananas. Be sure to scrape the sides of the mixing bowl to ensure all the batter is well incorporated. On low speed, add about a third of the flour mixture and a third of the buttermilk, alternating until all of the flour and buttermilk is added to the batter. Be sure not to over mix the batter — a few lumps are okay.
    flour and milk
  • Next, evenly divide the batter in the 3 prepared pans. Bake for 22-27 minutes or until a toothpick comes out clean. Note, baking time may vary depending on your oven.
    batter divided in 3 pans
  • Once done, allow the cakes to cool in the pan on a wire rack until completely cooled.
    banana cake cooling on rack
  • Make the Frosting. In a large bowl, combine the softened cream cheese with the softened unsalted butter and beat on high until smooth and creamy. Next, mix in vanilla bean paste, salt, and gradually add the powdered sugar, mixing on low speed at first to prevent a sugar cloud. When the sugar is pretty much incorporated, beat the frosting for about 2 minutes on high.
    frosting
  • Assemble Cake. Place the first layer of cake on a serving plate or cake stand, and evenly spread the top of the cake layer with frosting. Next, add the second layer, pressing gently, and repeat the process. Lastly, add the third layer and use the rest of the frosting to frost the top and sides of the cake. Refrigerate the cake for at least 30 minutes before cutting and serving.
    frosting and layering banana cake

Notes

  1. To cool your brown butter quickly, put ice and water in a large mixing bowl. Then, in a smaller mixing bowl (one that fits nicely in the larger bowl), add you butter. Then, place the bowl with the butter in the larger bowl with the ice water. With a hand mixer or whisk, beat the butter until it cools. 
  2. Fluff, spoon, and level your flour into the measuring cups (scooping the flouring into a measuring cups will add too much flour)
  3. Use room temperature ingredients. 
  4. Use ripe banana.
  5. If you want to add something special to this cake, check out my homemade salted caramel sauce! It is a great topping for this cake and can be added to the layers for additional flavor and depth.
 

Nutritional Information

Serving: 1gCalories: 808kcal (40%)Carbohydrates: 116g (39%)Protein: 8g (16%)Fat: 36g (55%)Saturated Fat: 21g (131%)Polyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 136mg (45%)Sodium: 495mg (22%)Potassium: 227mg (6%)Fiber: 1g (4%)Sugar: 89g (99%)Vitamin A: 1248IU (25%)Vitamin C: 2mg (2%)Calcium: 123mg (12%)Iron: 2mg (11%)