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The Ultimate Banana Cake with Cream Cheese Frosting: A Deliciously Easy Treat!

Life as a busy woman can sometimes feel like a whirlwind. One minute you’re handling work commitments, and the next, you find yourself planning a school bake sale. If this sounds familiar, then get ready to meet your new best friend—Banana Cake with Cream Cheese Frosting. This heavenly dessert is not only easy to whip up but also a crowd-pleaser that’s perfect for any occasion, from casual family dinners to special celebrations.

Why You’ll Love This Banana Cake with Cream Cheese Frosting

Imagine walking into your home and being greeted by the sweet, comforting aroma of freshly baked banana cake. It’s pure bliss. Whether you’re a seasoned baker or a novice just trying to keep your family happy, this cake offers the perfect balance of flavors and textures. Soft, moist banana cake topped with creamy, tangy frosting is a winning combination that’ll have everyone asking for seconds—and maybe even thirds!

Ingredients

For the Banana Cake:

• 1 ½ cups ripe bananas (about 3 bananas)
• 2 cups all-purpose flour
• 1 ½ teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• 1 ¼ cups granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup buttermilk (or regular milk with a splash of vinegar)

For the Cream Cheese Frosting:

• 8 oz. cream cheese, softened
• ½ cup unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• 1 tablespoon milk (if needed, for consistency)

Steps to Create Your Banana Cake with Cream Cheese Frosting

1. Preheat the Oven: First things first! Preheat your oven to 350°F (175°C). Don’t worry; this part is easy-peasy—just like setting your favorite playlist to get in the baking groove!

2. Prepare Your Bananas: In a mixing bowl, mash those ripe bananas until they’re nice and smooth. A fork works wonders here—just make sure you don’t get too carried away and create banana mush!

3. Mix the Dry Ingredients: In another bowl, whisk together the flour, baking powder, baking soda, and salt. This is the magic dust that helps your cake rise! Set it aside for now; we’ll come back to it later.

4. Cream the Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar until it’s light and fluffy (about 3-4 minutes). This part adds all that wonderful flavor and texture to your cake.

5. Add the Eggs and Bananas: Incorporate the eggs one at a time, and then mix in the mashed bananas and vanilla extract until well combined. Your kitchen will smell amazing by now!

6. Combine Wet and Dry Ingredients: Gradually add the flour mixture to the wet ingredients, alternating with the buttermilk. Mix until just combined—don’t overdo it! You want your cake to be fluffy, not tough like an overcooked steak.

7. Bake Your Cake: Pour the batter into a greased cake pan and bake for about 25-30 minutes, or until a toothpick inserted in the center comes out clean. This is the part where patience is a virtue—try not to hover around the oven!

8. Cool and Prepare Frosting: Once baked, let the cake cool in the pan for about 10 minutes before transferring it to a wire rack. While it cools, make your heavenly frosting! Beat the softened cream cheese and butter together until blended, then gradually mix in the powdered sugar. Add vanilla and a splash of milk if needed.

9. Time to Frost: When your cake is completely cool, generously spread the cream cheese frosting over the top. Feel free to be artistic; after all, who said frosting must be perfect?

10. Serve and Savor: Cut into slices, serve, and watch everyone’s eyes light up as they take their first bite. Enjoy those proud moments!

Cooking Tips for Your Banana Cake

• Banana Perfection: The best bananas for baking are overripe ones—look for those with plenty of brown spots.
• Frozen Bananas: Got too many bananas on hand? You can freeze them! Just peel and store them in a zip-top bag. When you’re ready to bake, thaw them and mash away.
• Cream Cheese Frosting Flexibility: If your frosting is a bit too thick, add in some milk a teaspoon at a time until you reach your desired consistency. Remember, no frosting should go untouched!

Personal Anecdotes

Let me share a little secret—this banana cake became my go-to recipe when my kids repeatedly insisted on desserts that didn’t compromise on fun or flavor. One evening, a little too much juggling between work and home led me to scour my pantry. Banana cake saved the day! Since that delightful night, it has been a staple at every birthday party, bake sale, and even as a simple treat on a rainy afternoon.

FAQs

Can I substitute regular milk for buttermilk in this recipe?
Absolutely! Just add one teaspoon of vinegar to your regular milk and let it sit for a few minutes. Voila! Instant buttermilk.

How can I store leftovers?
Store any leftover cake in an airtight container in the fridge for up to five days. If you’re like me and can’t resist cake, I doubt there will be any leftovers!

Can I freeze this cake?
You sure can! Just slice, wrap each piece in plastic wrap, and tuck it into a freezer bag. It’ll keep well for up to three months. Perfect for those “emergency” cake cravings!

Whether you’re sharing this Banana Cake with Cream Cheese Frosting with family or indulging in a slice all by yourself (no judgment here!), it’s a delicious reminder that baking can be both simple and fulfilling. The joy of slicing into the soft, fluffy cake adorned with creamy frosting is unmatched. So why not grab those ripe bananas and get started? You might just discover your new favorite dessert!

If you love this easy baking adventure, be sure to check out my other delicious recipes like Chocolate Chip Cookies and Carrot Cake for more sweet delights!

Meta Description

"Banana Cake with Cream Cheese Frosting is the perfect recipe for busy women. Quick, easy, and delicious, it will become your go-to treat!"

Banana Cake with Cream Cheese Frosting

This heavenly Banana Cake with Cream Cheese Frosting is easy to make and a crowd-pleaser, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 12 slices

Course: Dessert, Snack

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

For the Banana Cake

• 1.5 cups ripe bananas (about 3 bananas) The best bananas for baking are overripe ones.
• 2 cups all-purpose flour
• 1.5 teaspoons baking powder
• 1 teaspoon baking soda
• 0.5 teaspoon salt
• 0.5 cups unsalted butter, softened
• 1.25 cups granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 0.5 cups buttermilk (or regular milk with a splash of vinegar) Can substitute regular milk with vinegar.

For the Cream Cheese Frosting

• 8 oz. cream cheese, softened
• 0.5 cups unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• 1 tablespoon milk (if needed, for consistency) Add until desired consistency is achieved.

Method

 

Preparation

1. Preheat your oven to 350°F (175°C).
2. In a mixing bowl, mash the ripe bananas until smooth.
3. In another bowl, whisk together the flour, baking powder, baking soda, and salt.
4. In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy (about 3-4 minutes).
5. Incorporate the eggs one at a time, then mix in the mashed bananas and vanilla extract until well combined.
6. Gradually add the flour mixture to the wet ingredients, alternating with the buttermilk. Mix until just combined.

Baking

1. Pour the batter into a greased cake pan and bake for about 25-30 minutes, or until a toothpick inserted in the center comes out clean.
2. Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack.

Frosting

1. Beat the softened cream cheese and butter together until blended, then gradually mix in the powdered sugar.
2. Add vanilla and a splash of milk if needed for consistency.

Serving

1. When the cake is completely cool, generously spread the cream cheese frosting over the top.
2. Cut into slices, serve, and enjoy!

Notes

Store any leftover cake in an airtight container in the fridge for up to five days. Can freeze the cake for up to three months.