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This Simply Perfect Banana Cake is a straightforward but delicious banana cake you need in your recipe box! Moist, fluffy, soft and tender with fresh, real banana flavor and a silky cream cheese frosting. So great and it feeds a crowd!
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5 from 6 votes

Simply Perfect Banana Cake

This Simply Perfect Banana Cake needs no bells and whistles - it's perfect on its own! Moist and tender with a soft crumb, it is packed with fresh banana flavor and topped with a silky smooth cream cheese frosting!
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Cakes/Cupcakes, Dessert
Cuisine: American, Dessert
Servings: 15 -18
Author: Hayley Parker, The Domestic Rebel

Ingredients

  • FOR THE CAKE:
  • 1/2 cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 cups all-purpose flour
  • 1½ cups mashed bananas from about 2-3 medium-size bananas
  • 1 cup full-fat sour cream
  • FOR THE FROSTING:
  • 1/4 cup butter softened
  • 8 ounces (One 8-oz pkg) cream cheese softened
  • 2 teaspoons vanilla extract
  • 2½ - 3 cups confectioners' sugar

Instructions

  • Preheat oven to 350 degrees F. Liberally grease a 9x13" rectangular baking pan with cooking spray; set aside.
  • In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy and pale in color, about 2 minutes. Beat in the eggs, one at a time, beating well after each addition, followed by the vanilla extract. Beat in the baking soda, cinnamon and salt. Alternate adding in the flour with the mashed bananas and sour cream, until fully incorporated. Pour into the prepared pan and spread in an even layer.
  • Bake for 30-40 minutes or until a toothpick or cake tester inserted near the center comes out clean or with moist, not wet, crumbs. Cool completely.
  • For the frosting: in a bowl of a stand mixer, cream together the butter, cream cheese, and vanilla extract until smooth, about 1 minute. Gradually add in the confectioners' sugar, about 1 cup at a time, until frosting is light, fluffy, and spreadable. Spread the frosting evenly over the cooled cake. I like to refrigerate the cake for about an hour, covered, to set but it can totally be served right away. Store leftovers covered in the fridge.