Banana Cake with Cream Cheese Frosting
If you love banana, this is the cake for you!
Servings: 12 large pieces
Ingredients
Banana Cake
- ⅔ cup (152g) unsalted butter, melted
- 8 ripe (3 cups)bananas, mashed
- 1½ cups (300g) granulated sugar
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 3 cups (360g) sifted, self-rising flour
- 1 teaspoon kosher salt
Cream Cheese Frosting
- 1½ cups (357g) cold heavy whipping cream
- 8 ounces package cream cheese, room temperature
- 1 cup (120g) confectioners sugar
- ⅛ teaspoon table salt
- 1 teaspoon vanilla extract
Instructions
Banana Cake
- Preheat oven to 350°F. Prepare a 10x15-inch baking pan with butter and flour or non-stick spray.
- Melt butter and set aside to cool slightly.
- In a large bowl, mash bananas with a fork or with a hand-held mixer.
- Add butter, sugar, eggs, and vanilla and mix well.
- Add in the flour and salt and stir until all ingredients are incorporated.
- Bake for 18-25 minutes. You want the top to be a light golden brown and an inserted toothpick to be removed mostly clean. The cake should have risen in the middle and spring back if you press gently with your finger.
Cream Cheese Frosting
- In the bowl of a stand mixer (or hand-held mixer), beat cold whipping cream on medium-high until stiff peaks form; about 2-3 minutes. Place whipped cream into a separate bowl and clean out stand mixer bowl.
- In clean stand mixer bowl (or using a hand-held mixer) whip cream cheese until light and smooth. Add in sugar, salt, and vanilla and beat until fully incorporated.
- Remove bowl from stand mixer and gently fold whipped cream into cream cheese mixture.
- Can be used immediately. You can store in the refrigerator until ready to use, just be sure to bring to room temperature before piping or spreading.
Video
Notes
Please note that this recipe uses SELF-RISING FLOUR. If you use all-purpose and do not make adjustments, it will not turn out.
Self Rising Flour vs. All-Purpose Flour: Because the self-rising flour has baking powder already in it, switching out to all-purpose flour can be very easy. You will need to add 2 teaspoons of baking powder to the equivalent amount of all-purpose flour.