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Banana Cake with Cream Cheese Frosting
Moist banana cake topped with rich and creamy cream cheese frosting.
Course
Dessert
Cuisine
American
Prep Time
15
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
35
minutes
minutes
Servings
20
servings
Calories
313
kcal
Author
Kate @ I Heart Eating
Ingredients
Cake
1 ½
cups
granulated sugar
1/2
cup
butter
softened
1 ½
cups
mashed very ripe bananas
about 3 large bananas
3
large eggs
1
teaspoon
vanilla extract
2
cups
all-purpose flour
1
teaspoon
baking soda
1/2
teaspoon
salt
Cream Cheese Frosting
1/4
cup
butter
at room temperature
8
ounces
cream cheese
softened
2
cups
powdered sugar
1
teaspoon
vanilla extract
1
cup
chopped pecans or walnuts
optional
US Customary
-
Metric
Instructions
Preheat oven to 350. Grease a 9x13-inch pan; set aside.
In the bowl of an electric mixer, cream together butter and sugar.
Add the mashed banana and vanilla. Mix well.
Mix in eggs.
Add the flour, baking soda, and salt. Mix in until just combined.
Pour the batter into the prepared pan.
Bake for 20-30 minutes. The cake will be done when a tester comes out clean.
Let the cake cool completely.
To make the frosting, cream together the butter and cream cheese.
Mix in powdered sugar and vanilla extract.
Spread the vanilla frosting over the cooled cake. Sprinkle with chopped pecans or walnuts.
Store leftovers, covered, in the fridge.
Notes
Butter
: I use salted butter in both the cake and in the frosting.
Bananas
: I recommend using over-ripe bananas in this cake. Bananas that are about half yellow and half speckled work well.
Cream cheese
: Reduced fat cream cheese can be used. Fat-free cream cheese is not recommended in this recipe.
Nutrition values are estimates.
Nutrition
Serving:
1
g
|
Calories:
313
kcal
|
Carbohydrates:
41
g
|
Protein:
3
g
|
Fat:
15
g
|
Saturated Fat:
7
g
|
Cholesterol:
55
mg
|
Sodium:
220
mg
|
Potassium:
120
mg
|
Fiber:
1
g
|
Sugar:
29
g
|
Vitamin A:
415
IU
|
Vitamin C:
1.6
mg
|
Calcium:
23
mg
|
Iron:
0.9
mg