The Best Banana Cake I've Ever Had
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Sally's Baking Addiction · by Sally★ 4.8

The Best Banana Cake I've Ever Had

NUTRITION · PER SERVING300M COOK
CAL 31%·PRO 17%
CARBS 86G55% OF CAL
4G FIBER22G OTHER60G TOTAL SUGAR
FAT 28G41% OF CAL
17G SAT12G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A soft, ultra-moist banana cake with cream cheese frosting made from ripe bananas. A buttery, tangy-sweet cake that's a long-time favorite.

dessertamericanbaked goodvegetarian
View the full recipe on Sally's Baking Addiction →

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Nutrition & ingredients

Ingredients

serves 12
  • 1 and 1/2 cups (345g) mashed bananas (about 4 medium or 3 large bananas)
  • 3 cups (375g) all-purpose flour (spooned & leveled)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) packed light or dark brown sugar
  • 3 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 and 1/2 cups (360ml) buttermilk, at room temperature*
  • 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
  • 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
  • 3 cups (360g) confectioners’ sugar, plus an extra 1/4 cup if needed
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon salt
PREP
30M
SODIUM
347MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.