Banana Cake

Ingredients

• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 3/4 cup unsalted butter
• 1 cup granulated sugar
• 1/2 cup packed light or dark brown sugar
• 3 large eggs, at room temperature
• 2 teaspoons pure vanilla extract
• 1 and 1/2 cups mashed bananas
• 1 and 1/2 cups (360ml) buttermilk, at room temperature*

• 8 ounces full-fat brick cream cheese
• 1/2 cup unsalted butter
• 3 cups confectioners’ sugar, plus an extra 1/4 cup if needed
• 1 teaspoon pure vanilla extract
• 1/8 teaspoon salt

Directions

1. Preheat the oven to 350°F and grease a 9×13-inch baking dish.
2. Make the cake: Mash the bananas. I usually just use my mixer for this! Set mashed bananas aside.
3. Whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.
4. Beat butter and sugars until creamed, turn mixer down to low and add eggs and vanilla, then mashed bananas. Next slowly add dry ingredients, alternating with buttermilk. Do not overmix
5. Spread batter into the prepared pan. Bake for 45–50 minutes or until done in center. Let cool before frosting
6. Mix frosting in stand mixer
7. Refrigerate for 30 minutes before serving. This helps sets the frosting and makes cutting easier.
8. Cover leftover cake tightly and store in the refrigerator for up to 5 days. Bring to room temperature before serving, if desired.
9. Cupcakes: For about 2 dozen cupcakes, fill the cupcake liners halfway and bake for about 20–22 minutes. Same oven temperature.