Banana Cake Recipe

Ingredients

• 2 cups mashed ripe bananas (about 4 bananas (466 grams))
• ½ cup whole milk (room temperature (120 ml))
• 1 tablespoon lemon juice
• 3½ cups all-purpose flour ((420 grams))
• 1 teaspoon ground cinnamon
• 1¼ teaspoons baking soda
• 1 teaspoon kosher salt
• 1 cup unsalted butter (softened (227 grams))
• 1½ cups granulated sugar ((300 grams))
• 1 cup light brown sugar ((220 grams))
• 4 large eggs (room temperature)
• 1 tablespoon vanilla extract
• 1 (8-ounce/227g) block cream cheese
• ½ cup unsalted butter (softened (113 grams))
• 2 teaspoons vanilla extract
• 4½ cups confectioners’ sugar ((540 grams))

Steps

1. 1

   Preheat the oven to 350°F. Spray a 13x9-inch cake pan with baking spray with flour.

2. 2

   In a small mixing bowl, whisk together the bananas, milk, and lemon juice.

3. 3

   In a medium bowl, whisk together flour, cinnamon, baking soda, and salt.

4. 4

   In the bowl of a stand mixture with a paddle attachment, add the butter and sugars. Beat on medium-high speed until light and fluffy, about 3 to 4 minutes. Reduce the speed to medium. Add the eggs, one at a time, beating until completely combined before adding the next. Stop and scrape down the bowl occasionally. Beat in the vanilla.

5. 5

   With the mixer on low, add the flour mixture alternating with the banana mixture, just until incorporated. Pour the batter into the prepared baking pan.

6. 6

   Bake for 55 to 60 minutes or until a wooden pick inserted into the center of the cake comes out clean. Place on a wire cooling rack and let cool completely in the pan.

7. 7

   In the bowl of a stand mixer fitted with a paddle attachment, add the cream cheese and butter. Beat on medium speed until smooth and creamy, about 2 minutes, scraping down the bowl as necessary. Add the vanilla and beat on until combined. With the mixer on medium-low, gradually add the confectioners’ sugar. Once fully incorporated, scrape down the bowl and beat again until fluffy, about 1 minute. Spread frosting over the top of the cooled cake. Store any leftovers covered and refrigerated for up to 4 days.