Banana Cake

This cake is so deceivingly innocent and unassuming, but the flavor is so big and the cake is so moist (ugh, but it is). You will wonder what you have been doing all your life without banana cake. 

I had a bunch of ripe bananas in my freezer that I have been waiting to do something with. I debated on trying the Chrissy Teigen banana bread that was floating around the interwebs, but wasn't feeling a normal old banana bread. Instead I tried a super simple banana cake. And it turned out that this cake is now probably one of my top 5 favorite cakes I've ever had. And I've had a lotta cake. 

I handed this cake out to anyone that came over and it was unanimous that this little cake of mine is blog worthy. My stepdad even texted and asked if there was any more left and let me know that he wanted this for his birthday cake forever now. 

Also, in the time I went to let our dog out, Leah Kate climbed on her stool by the counter, and helped herself to a giant handful. Afterward, she literally said "mmmmm." It was really cute. 

I am definitely adding this to the Easter menu this year, I can't wait for everyone to fall in love with it like I did. Give this a try and let me know if you think it's one incredible cake too. 

Tag #lolosdesserts in any photos of Lolo's recipes you try out and let me know what you think! Follow me over @lolosdesserts over on Instagram and Facebook to see all the latest creations!

Banana Cake Ingredients

3 large ripe bananas, mashed

3 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon cinnamon

1/2 teaspoon kosher salt

3/4 cup unsalted butter, room temperature

1 cup granulated sugar

1/2 cup packed brown sugar (light or dark)

3 large eggs, room temperature

2 teaspoons pure vanilla extract

1 and 1/2 cups buttermilk, room temperature**

**If you do not have buttermilk on hand, you can make your own. Use 1 and 1/2 cups milk and add 1 and 1/2 Tablespoons white vinegar or lemon juice. Stir and let stand for 5-10 minutes.

Cream Cheese Frosting Ingredients

8 ounces cream cheese (full fat), room temperature

1/2 cup unsalted butter, room temperature

3 cups powdered sugar

1 teaspoon pure vanilla extract

1/8 teaspoon kosher salt

Cake Directions

1. Preheat the oven to 350 degrees and spray a 9x13 pan with non stick spray.

2. In a mixer, on low speed mash the bananas. Set mashed bananas aside.

3. In a medium sized bowl, whisk the flour, baking powder, baking soda, cinnamon, and salt together. Set aside.

4. In a mixer, beat the butter on high speed until light and fluffy - about 1-2 minutes. Add both sugars and beat on high speed for another 2 minutes until creamed together. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.

5. Add the eggs and the vanilla. Beat on medium-high speed until combined, then beat in the mashed bananas. Scrape down the sides of the bowl as needed. With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk and mixing each addition just until combined. Careful not to overmix. The batter will be slightly thick with some lumps.

6. Spread batter into the pan. Bake for 40-45 minutes. The cake is done when a toothpick inserted in the center comes out clean. Remove the cake from the oven and set on a wire rack. Allow to cool completely.

Frosting Directions

1. In a stand mixer, beat the cream cheese and butter together on high speed until smooth and creamy.

2. Add 3 cups powdered sugar, vanilla, and salt. Beat on low to medium speed for another minute until combined. Spread the frosting on the cooled cake.

3. Cover leftover cake tightly and store in the refrigerator for 5 days. This cake stayed so moist for almost a week, it was amazing!