Banana Cake with Cream Cheese Frosting Whipped for Cakes

Set out all-purpose flour, baking powder, and kosher salt before you start Banana Cake with Cream Cheese Frosting Whipped for Cakes. The batch is written for 15 slices.

Count on 20 minutes of prep, 25 minutes of cooking, about 45 minutes from the first measurement to the plate.

Ingredients Method

What goes in the bowl

For the Banana Cake

• 2 ¼ cups all-purpose flour
• 1 teaspoons baking powder
• ½ teaspoon kosher salt
• 1 ½ teaspoons ground cinnamon
• 3 large eggs
• 1 ½ teaspoons vanilla extract
• 1 cup ripe banana mashed (or, about 3 medium-small bananas)
• ½ cup granulated sugar
• 1 cup dark brown sugar packed
• 1 cup unsalted butter melted

For the frosting

• 5 oz cream cheese brick style, full fat, softened
• 4 ½ tablespoons unsalted butter softened
• ½ cup powdered sugar
• 1 teaspoons lemon juice
• ¼ teaspoons vanilla extract

How the cooking goes

Bake the cake

1. Warm the oven to 325°F (no fan). Line a 9 x 13-inch pan with baking paper overlapping up two sides.
2. In a medium bowl, whisk together the dry ingredients (flour, baking powder, salt, cinnamon). Keep it to one side.
3. In another large bowl, whisk the eggs until no streaks of whites remain. Add the bananas to the eggs then whisk to combine.
4. Put the sugars and vanilla to the banana mixture. Whisk until the texture looks smooth then pour in the butter. Whisk until the mix looks even. Once you add it to the butter, the mixture will thicken slightly.
5. Put the flour mixture to the bowl with the wet ingredients and stir just to combine. Just like with cookies, you don’t want to over-mix the batter at this stage.
6. Tip the banana batter into the prepared baking dish, spread out with an offset spatula and bake in a preheated oven for 25 minutes. The top will begin to brown. The very center of the cake will still appear a little glossy. A cake tester will come out with a few clinging crumbs.
7. Cool completely (no need to use a wire rack) and prepare frosting while the cake cools.

Prepare frosting & frost the cake

1. In the bowl of a electric mixer fitted with the paddle attachment or in a mixing bowl with an electric hand mixer, beat together softened butter and cream cheese until the texture looks smooth. It is important that both are softened or the resulting buttercream will be lumpy.
2. Put the powdered sugar and beat until the texture looks smooth. If your confectioners’ sugar is unusually lumpy, sift it into the cream cheese mixture. Add the vanilla extract and lemon juice and beat to combine.
3. Dollop the frosting on the cooled cake then then spread with an offset spatula. You can make it perfectly smooth or swirl it decoratively.
4. Slice into cake and serve.

After it comes off the heat

Chill it for the time the method names before serving. Keep leftovers covered in the refrigerator.

If you want another plate from Cakes, open Red Velvet Pound Cake Baked Until the Center Springs Back and Individual Strawberry Shortcake with a Soft Crumb.