Ingredients
Scale
For the Cake:
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 3/4 cup (170g) unsalted butter, softened
- 1 cup (200g) light or dark brown sugar
- 1/2 cup (100g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup (60ml) buttermilk (or substitute with 1/4 cup milk + 1 tsp lemon juice)
- 1 1/2 cups (345g) ripe bananas, mashed (about 3–4 bananas)
For the Lemon Cream Cheese Frosting:
- 8 ounces (225g) cream cheese, softened
- 1/2 cup (113g) unsalted butter, softened
- 3 cups (360g) confectioners’ sugar (plus 1/4 cup for thicker frosting)
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1–2 teaspoons lemon zest (optional)
- 1–2 tablespoons lemon juice (optional)
Instructions
- Preheat oven to 350°F (177°C). Grease and flour a 9×13 inch baking pan.
- In a bowl, whisk together flour, baking soda, baking powder, and salt.
- Cream butter, brown sugar, and granulated sugar until light and fluffy.
- Add eggs and vanilla extract, mixing well.
- Alternate adding dry ingredients and buttermilk to the wet mixture until just combined.
- Gently fold in mashed bananas.
- Pour batter into the prepared pan and smooth the top.
- Bake for 45-50 minutes or until a toothpick comes out clean. Cool completely.
- For the frosting, beat cream cheese and butter until creamy.
- Gradually add confectioners’ sugar, vanilla extract, salt, and optional lemon zest/juice. Beat until fluffy.
- Spread frosting over the cooled cake and refrigerate for 30 minutes before serving.
Notes
- Substitute buttermilk with 1/4 cup milk mixed with 1 teaspoon lemon juice.
- Freeze the cake for 45 minutes after baking to lock in extra moisture.
- Cover the cake loosely with foil if the top browns too quickly.
- Prep Time: 20 minutes
- Cook Time: 45-50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 360 kcal
- Sugar: 28g
- Sodium: 220mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg