Banana Cake Recipe

Prepare

Preheat the oven to 350°F (175°C). Lightly grease and flour a 9-inch round cake pan or line with parchment. Alternatively, use two 8-inch pans for layered cake; adjust baking time.

Mash ripe bananas in a bowl until mostly smooth with a few small chunks remaining. Measure 1 1/2 cups mashed bananas (about 3 medium bananas).

In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt. Set dry mix aside.

In the bowl of a stand mixer or a large bowl with a hand mixer, cream the softened butter with the granulated sugar and brown sugar on medium speed until light and fluffy, about 2 to 3 minutes.

Add eggs one at a time, mixing well after each addition. Scrape down the bowl as needed. Mix in the vanilla extract.

With the mixer on low speed, add the dry ingredients in three additions alternating with buttermilk: add one-third dry mix, then half the buttermilk, then another third dry mix, the remaining buttermilk, and finally the last third of dry mix. Mix just until combined; do not overmix.

Fold in the mashed bananas by hand with a spatula until evenly distributed.

Pour batter into the prepared pan(s), smoothing the top with a spatula. Tap the pan gently on the counter to remove large air bubbles.

Bake in preheated oven: for a single 9-inch pan bake 40–50 minutes, for two 8-inch pans bake 25–30 minutes. Cake is done when a toothpick inserted into the center comes out with a few moist crumbs but no wet batter, and the top is golden.

Remove cake from oven and allow to cool in the pan for 10–15 minutes. Run a knife around the edge, then invert onto a wire rack to cool completely before frosting (at least 1 hour).

Ensure cream cheese and butter are softened to room temperature for a smooth frosting. Place cream cheese and softened butter in a bowl and beat on medium speed until smooth and combined, about 2 minutes.

Add vanilla extract, lemon juice (if using), and salt; mix to combine.

With mixer on low, gradually add confectioners' sugar, about 1/2 cup at a time, until incorporated. After all sugar is added, increase speed to medium-high and beat until light and fluffy, about 2 minutes. Scrape bowl as needed. Adjust consistency: if too thick, add 1 tsp milk at a time; if too thin, add a little more powdered sugar.

If using, fold in chopped toasted nuts or reserve them for sprinkling on top.

When the cake is completely cool, place the bottom layer on a serving plate, spread a thin layer of frosting, add the second layer (if using), crumb coat the cake with a thin layer of frosting and chill 15 minutes. Finish by applying the remaining frosting smoothly or with a spatula. Garnish with toasted nuts and banana slices just before serving to prevent browning.