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  •  large ripe bananas (about 1 and 1/2 cups mashed)
  •  3 cups (375g) all-purpose flour (spoon & leveled)
  •  1 teaspoon baking powder
  •  1 teaspoon baking soda
  •  1/2 teaspoon ground cinnamon
  •  1/2 teaspoon salt
  •  3/4 cup (170g) unsalted butter, softened to room temperature
  •  1 cup (200g) granulated sugar
  •  1/2 cup (100g) packed light or dark brown sugar
  •  3 large eggs, at room temperature
  •  2 teaspoons pure vanilla extract
  •  1 and 1/2 cups (360ml) buttermilk, at room temperature


  •  8 ounces (224g) full-fat block cream cheese, softened to room temperature
  •  1/2 cup (115g) unsalted butter, softened to room temperature
  •  3 cups (360g) confectioners’ sugar, plus an extra 1/4 cup if needed
  •  1 teaspoon pure vanilla extract
  •  1/8 teaspoon salt


1_ reheat the oven to(177°C) 

2_  Make the cake: Mash the bananas. 

3_ Whisk the flour, baking powder, baking soda, cinnamon, and salt together. Set aside.

4_ Using a mixer, beat the butter on high speed until smooth and creamy – about 1 minute. Add both sugars and beat on high speed for 2 minutes until white and creamy.  Add the eggs and the vanilla. Beat on medium-high speed until combined, then beat in the mashed bananas. With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk and mixing each addition just until incorporated. 

5_ Spread batter into the prepared pan. Bake for 45-50 minutes. Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean. 

6_ Remove the cake from the oven and set on a wire rack. 

7_ Make the frosting: In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add 3 cups confectioners’ sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra 1/4 cup of confectioners sugar (I add it). Spread the frosting on the cooled cake. Refrigerate for 30 minutes before serving.