Banana Cake with Cream Cheese Frosting
This banana cake is moist and flavorful with mashed bananas, buttermilk and cream cheese frosting.
Servings 9
Calories 452kcal
Equipment
- 8"x8" baking pan
- Small bowl
- Medium bowl
- Large bowl
- Electric mixer
Ingredients
For the cake:
- ¾ cups bananas mashed, ripe
- 1 teaspoon lemon juice
- 1 ½ cups flour
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- 7 tablespoons butter softened
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- ¾ cup buttermilk
For the frosting:
- ¼ cup butter softened
- 4 ounces cream cheese, softened
- ½ teaspoon vanilla
- 1 ¾ cups confectioner's sugar
Instructions
For the cake:
- Preheat oven to 350°.
- Grease and flour an 8x8-inch baking pan.
- In a small bowl, mix mashed banana with the lemon juice; set aside.
- In a medium bowl, mix flour, baking soda and salt; set aside.
- In a large bowl, cream the butter and the sugar until light and fluffy.
- Beat in the eggs, then stir in 1 teaspoon vanilla.
- Beat in the flour mixture alternately with the buttermilk.
- Stir in banana mixture.
- Pour batter into the prepared pan and bake in the preheated oven until a toothpick inserted in the center comes out clean, approximately 45 minutes.
- Your baking time could vary. Check for doneness at 35-40 minutes.
- Remove from oven and place directly into the freezer for 45 minutes or until cooled. This will make the cake very moist.
For the Frosting:
- For the frosting, cream the butter and cream cheese until smooth.
- Beat in ½ teaspoon vanilla.
- Add confectioner's sugar and beat on low-speed until combined, then on high-speed until frosting is smooth.
- Spread on cooled cake.
Nutrition
Calories: 452kcal | Carbohydrates: 66g | Protein: 4g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 335mg | Potassium: 124mg | Fiber: 1g | Sugar: 48g | Vitamin A: 666IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 1mg