Banana Cake
It’s got the soft texture from the Hiland Dairy Buttermilk, subtle but yummy banana flavor all topped with the best cream cheese frosting ever. It’s the perfect combo for the perfect bite.
Recipe and image compliments
of Laura from Lolo’s Home Kitchen
-
Prep Time
20 Minutes -
Cook Time
30–35 Minutes -
Servings
16
Ingredients
Cake
- 3 large ripe bananas, mashed
- 3/4 cup Hiland Dairy Unsalted Butter (1 1/2 stick), room temperature
- 3 cups flour
- 1 cup granulated sugar
- 1/2 cup packed brown sugar (light or dark)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon kosher salt
- 3 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1 and 1/2 cups Hiland Dairy Buttermilk, room temperature
Cream Cheese Frosting
- 8 ounces Hiland Dairy Cream Cheese (full fat), room temperature
- 1/2 cup unsalted butter, room temperature
- 3 cups powdered sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon kosher salt
Directions
Cake
- Preheat the oven to 350 degrees and line with parchment paper and spray a 9×13 pan with non stick spray.
- In a bowl, mash the bananas until somewhat smooth. Set aside.
- In a mixer, beat the butter on high speed until light and fluffy – about 1-2 minutes. Add both the brown sugar and regular sugar and beat on high speed for another 2 minutes until creamed together. Scrape down the sides of the bowl as needed.
- Add the eggs and the vanilla and mix again. Add the mashed bananas to the mixture then beat again on low speed.
- In a separate bowl, combine the flour, baking soda, baking powder, cinnamon, and salt. Add the dry ingredients in three additions alternating with the buttermilk and mixing each addition just until combined. Careful not to over mix. The batter will be slightly thick with some lumps.
- Spread batter into the pan. Bake for 30-35 minutes. The cake is done when a toothpick inserted in the center comes out clean. Remove the cake from the oven and set on a wire rack. Allow to cool completely.
Cream Cheese Frosting
- In a mixer, beat the cream cheese and butter together on medium-high speed until smooth and creamy.
- Add 3 cups of powdered sugar one at a time, vanilla, and salt. Beat on low to medium speed for another minute until combined. Spread the frosting on the cooled cake.
- Cover leftover cake tightly and store in the refrigerator for 5 days. This cake stayed so moist for almost a week, it was amazing!
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