Description
This moist banana cake is rich, tender, and full of ripe banana flavor. Topped with optional cream cheese frosting, it’s the perfect way to use up overripe bananas.
Ingredients
For the cake:
1½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
3 ripe bananas, mashed (about 1 cup)
½ cup granulated sugar
½ cup packed brown sugar
2 large eggs
½ cup plain yogurt or sour cream
½ cup vegetable oil or melted butter
1 tsp vanilla extract
For the frosting (optional):
4 oz cream cheese, softened
2 tbsp unsalted butter, softened
1 cup powdered sugar
½ tsp vanilla extract
Instructions
Preheat oven to 350°F (175°C). Grease and flour an 8- or 9-inch round cake pan or line with parchment.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a large bowl, combine mashed bananas with both sugars. Add eggs, yogurt, oil, and vanilla; mix until smooth.
Gently fold in the dry ingredients just until combined. Do not overmix.
Pour batter into prepared pan and smooth the top.
Bake for 25–30 minutes or until a toothpick comes out clean.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
For frosting: Beat cream cheese and butter until smooth. Add powdered sugar and vanilla; beat until creamy.
Once cake is cool, frost, slice, and serve.
Notes
Add chopped walnuts or chocolate chips to the batter for variety.
Swap frosting with a glaze or powdered sugar for a lighter version.
Use thawed frozen bananas (drained) if needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
