Description
This soft and moist banana cake is packed with ripe banana flavor, honey, cinnamon, and vanilla, then topped with a rich cream cheese frosting. Perfect for family gatherings, parties, or an easy homemade dessert.
Ingredients
3/4 cup unsalted butter, melted
1 cup granulated sugar
1/4 cup honey
2 cups mashed ripe banana
3 large eggs, room temperature
2 teaspoons vanilla extract
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 cups all-purpose flour or 1-to-1 gluten-free baking flour, spooned and leveled
3/4 cup whole milk, room temperature
1/2 cup unsalted butter, room temperature
2 1/2 cups powdered sugar, spooned and leveled
1 teaspoon vanilla extract
8 ounces full-fat cream cheese, room temperature
Instructions
- Preheat the oven to 350°F and grease a 9x13-inch baking dish. Line the bottom and two long sides with parchment paper.
- In a large bowl, whisk together the melted butter, granulated sugar, and honey until smooth.
- Add the mashed bananas, eggs, and vanilla extract, whisking until fully combined.
- Whisk in the baking powder, cinnamon, baking soda, and kosher salt until evenly incorporated.
- Add the flour and mix until halfway combined. Pour in the milk and whisk until the batter is smooth.
- Pour the batter into the prepared baking dish and spread evenly.
- Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Cool the cake at room temperature for 20 minutes, then refrigerate for about 1 hour until completely cooled.
- To make the frosting, beat the room-temperature butter with 1 cup powdered sugar until smooth. Add another cup of powdered sugar and the vanilla extract, then mix in the cream cheese and remaining powdered sugar until creamy.
- Lift the cooled cake from the pan using the parchment paper. Spread the frosting evenly over the cake, slice, and serve.
Notes
Add chopped walnuts or pecans for extra crunch.
Mini chocolate chips can be folded into the batter for a sweeter variation.
A pinch of nutmeg adds extra warmth and spice.
For a gluten-free version, use a 1-to-1 gluten-free baking flour.
Store covered in the refrigerator for up to 4 days.
Freeze unfrosted cake slices for up to 2 months and thaw overnight before frosting.
- Prep Time: 1 hour 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 32 g
- Sodium: 260 mg
- Fat: 21 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 54 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 95 mg
