The Very Best Banana CAKE!

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This cake is everything you could expect from a banana cake. Although the cream cheese icing takes it to the next level, for those who prefer not to indulge in the extra calories, trust me, this cake can stand on its own. I've tried dozens of banana cake recipes over the past 4 decades, and this one is by far the best. But first, I have a couple of disclaimers before continuing on to the recipe. The biggest one is that this is NOT my original recipe (although I have adopted it as mine, now). I don't recall when or where I got it. I'm sure it came to me by way of the internet or a friend or maybe a recipe book... So, if this is yours, and you happen upon it, please reach out and let me know who you are so I can give proper credit.

Second, this is a banana cake, not a bread. It seems like that would be obvious, but I've seen countless people mix the two up. Banana cake and banana bread are not one in the same. Okay, on to the recipe!

4 medium or 3 large overripe bananas, mashed

3 c. all-purpose flour

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. cinnamon

1/2 tsp. salt

3/4 c. butter, room temperature

1. c sugar

1/2 c. packed light or dark brown sugar. (I use light)

3 large eggs, room temperature

2 tsp. vanilla extract

1 1/2 c. buttermilk (I use powdered buttermilk reconstituted with water)

8 ounces cream cheese, room temperature

1/2 c. butter, softened

1 tsp. vanilla extract

1/8 tsp. salt

3 c. confectioner's sugar

Preheat oven to 350 degrees

Mash the bananas. Set aside.

Which together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.

Using an electric mixer, beat butter on high until smooth and creamy. Add both sugars and beat on high until creamed together. Scrape down the sides and bottom of the bowl as needed. Add the eggs and the vanilla. Beat on medium until combined, then add bananas. Mix and scrap until everything is well combined.

With the mixer on low, add the dry ingredients and buttermilk in small amounts, alternating between the two until the batter is mixed. Don't overtax! The batter will be slightly think and have some lumps. This is normal.

Spread batter into prepared 13 by 9-inch pan sprayed with Pam, or greased and floured.Baking times vary by oven so use a toothpick to ensure the center of the cake is cooked through when poked. The toothpick should come out clean. If you notice the edges of your cake becoming too brown, cover the cake with aluminum foil for the remainder of the cook time. 

Set cooked cake (in pan) on a wire rack to cool completely.

In a large bowl using a mixer, beat the cream cheese and butter together on high until smooth and creamy. Add three cups of confectioner's sugar, vanilla, and salt. Beat on low until the confectioner's sugar is incorporated, and then turn to medium high Adjust frosting consistency to preference by adding confectioner's sugar (if you prefer it thicker) or a tablespoon or two of milk (if you prefer it thinner). Spread frosting over cooled cake. Refrigerate for one hour before serving. Store in the refrigerator.

Have you made this cake? Do you have a recipe you like better? Were the directions easy to follow? Did you add an ingredient (nuts, morsels) that put it over the top for you? I would love to hear your thoughts.