Ingredients
Equipment
Method
- Set oven to 350°F (175°C). Prepare a 9x13 inch baking pan by greasing and lightly dusting with flour.
- Combine flour, baking soda, and salt in a medium bowl. Whisk together and set aside.
- In a large bowl, cream the softened butter with the granulated sugar until the mixture is light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Mash the ripe bananas in a separate bowl.
- Add the dry ingredients to the butter mixture in batches, alternating with the buttermilk—beginning and ending with dry ingredients. Mix until just combined.
- Gently fold in the mashed bananas with a spatula, mixing just enough to distribute them throughout the batter.
- Pour the batter evenly into the prepared baking pan.
- Bake for 30-35 minutes, or until a skewer inserted into the center comes out clean.
- Cool the cake completely in the pan on a wire rack before frosting.
For the Cream Cheese Frosting
- In a large bowl, beat the softened cream cheese and softened butter until smooth and creamy.
- Gradually add the powdered sugar, one cup at a time, beating until completely smooth after each addition.
- Mix in the vanilla extract until incorporated.
- Once the cake is fully cooled, spread the cream cheese frosting evenly over the top before serving.
Nutrition
Notes
This cake is best made with very ripe bananas, and you can use frozen bananas if thawed and drained beforehand. The unfrosted cake can be baked the day before and wrapped tightly until ready to frost. Once frosted, store the cake in the refrigerator for up to four days; bring slices to room temperature before serving for best texture. If you wish, sprinkle chopped walnuts or pecans over the frosting for added crunch. For longer storage, the unfrosted cake can be frozen for up to two months and thawed before frosting.