This moist and fluffy banana cake topped with rich buttercream frosting is a perfect dessert for any occasion.
Ingredients
For the Banana Cake:
2 ½ cups (315 g) all-purpose flour
1 ½ tsp baking powder
1 tsp baking soda
½ tsp salt
1 tsp ground cinnamon (optional)
½ cup (115 g) unsalted butter, softened
1 cup (200 g) granulated sugar
½ cup (100 g) light brown sugar
2 large eggs, room temperature
1 tsp vanilla extract
1 cup (240 g) mashed ripe bananas (about 3 bananas)
½ cup (120 ml) buttermilk (or milk + 1 tsp lemon juice)
For the Buttercream Frosting:
1 cup (230 g) unsalted butter, softened
4 cups (480 g) powdered sugar
2–3 Tbsp heavy cream or milk
1 tsp vanilla extract
Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch pan or two 9-inch round cake pans.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
- Cream butter & sugars: In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs & vanilla: Mix in the eggs one at a time, then add vanilla extract.
- Mash bananas & combine: Stir in the mashed bananas until smooth.
- Alternate wet & dry: Add the dry ingredients to the banana mixture in three parts, alternating with the buttermilk. Mix until just combined—don’t overmix.
- Bake: Pour batter into the prepared pan and bake for 30–35 minutes (rectangular pan) or 25–30 minutes (round pans), until a toothpick inserted comes out clean. Let cool completely.
- Make frosting: In a large bowl, beat the softened butter until creamy. Gradually add powdered sugar, then vanilla, salt, and cream (1 Tbsp at a time) until smooth and fluffy.
- Frost the cake: Spread the buttercream evenly over the cooled cake. Slice and serve!
Tips
For extra flavor, add chopped walnuts or pecans to the batter.
If you like a layered cake, double the frosting recipe.
Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.