A moist, soft, and delicious homemade banana cake loaded with fresh banana flavor and topped with a rich, tangy cream cheese frosting—the perfect dessert for any occasion.
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1
Preheat the oven to 350°F.
2
Peel 4 to 5 ripe bananas and mash them thoroughly in a measuring cup until you have about 2 cups of mashed banana.
3
Transfer the mashed bananas to a larger bowl, add 1 tablespoon of lemon juice and half a cup of room temperature milk, and mix well. Set aside.
4
In a separate bowl, combine 3.5 cups of all-purpose flour, 1 teaspoon of cinnamon, 1.25 teaspoons of baking soda, and 1 teaspoon of salt. Use a whisk to mix the dry ingredients thoroughly.
5
In a stand mixer bowl, add 1 cup of softened unsalted butter, 1.5 cups of granulated sugar, and 1 cup of packed light brown sugar. Beat on medium-high speed for 3 to 4 minutes until light and fluffy, scraping down the bowl as needed.
6
Reduce the speed to medium and add the eggs one at a time, waiting for each egg to fully incorporate before adding the next. Scrape the bowl down as needed during mixing.
7
Add 1 tablespoon of vanilla extract and mix until combined.
8
Switch to low speed and alternate adding the flour mixture and banana mixture in three batches, starting and ending with flour. Mix after each addition just until the flour is almost combined, then fold by hand with a spatula to avoid overmixing.
9
Line a 9 by 13 inch baking pan with parchment paper, pour the batter into the pan, and smooth the top with an offset spatula for even baking.
10
Bake in the preheated 350°F oven for 55 to 60 minutes, or until a skewer inserted in the center comes out clean.
11
Once the cake has almost cooled completely, prepare the cream cheese frosting. In the stand mixer bowl, add 8 oz of softened cream cheese and half a cup of softened unsalted butter.
12
Beat on medium speed for about 2 minutes until the cream cheese and butter are creamy and well combined, scraping the bowl as necessary.
13
Add 2 teaspoons of vanilla extract and mix on medium speed until just combined.
14
Add 4.5 cups of powdered sugar on medium-low speed to avoid a cloud of sugar, and continue mixing while scraping the bowl until all the sugar is fully incorporated.
15
Increase the speed to medium and beat for 1 minute until the frosting is silky and fluffy.
16
Once the cake is completely cooled, transfer it to a serving surface or leave it in the pan. Spread the cream cheese frosting over the top using an offset spatula, creating either a smooth layer or decorative swoops as desired.
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