Banana Cake with Cream Cheese Frosting Recipe

Banana Cake with Cream Cheese Frosting

• Level: Easy
• Yield: 8 servings
• Nutritional Analysis Per Serving (Serving Size: 1 of 8 servings): Calories 544, Total Fat 25 g, Saturated Fat 15 g, Carbohydrates 74 g, Dietary Fiber 2 g, Sugar 45 g, Protein 8 g, Cholesterol 132 mg, Sodium 407 mg
• Total: 1 hr 45 min (includes cooling time)
• Active: 20 min

Banana Cake:

• 1 stick (1/2 cup) unsalted butter, at room temperature, plus more for the pan
• 2 cups all-purpose flour, plus more for the pan
• 1/2 cup lightly packed light brown sugar
• 1/2 cup granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon kosher salt
• 3 ripe bananas, peeled
• 3 large eggs
• 1/2 cup plain yogurt (regular, not Greek)
• 1 teaspoon vanilla

Cream Cheese Frosting:

• 4 ounces cream cheese, at room temperature
• 4 tablespoons unsalted butter
• 1 cup confectioners' sugar, sifted
• 1 teaspoon vanilla
• Raspberries, for decorating, if desired

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1. For the banana cake: Preheat the oven to 350 degrees F. Grease and flour a 9-inch round cake pan. Imagine the irresistible aroma of ripe bananas and warm spices filling your kitchenthis simple step sets the stage for moist, flavorful perfection.
2. In the bowl of an electric mixer, combine the butter, brown sugar, and granulated sugar. Mix on medium-high speed until light and fluffy, about 5 minutes. Watch it transform into a creamy dream that'll make your cake tender and delicious.
3. Meanwhile, sift the flour, baking soda, baking powder, cinnamon, and salt into a medium bowl. Set aside.
4. Add the bananas to the butter mixture and mix until combined. Let the mixer do the work of mashing for you. Add the eggs one at a time and mix until well combined. Mix in the yogurt and vanilla. Turn the mixer to low and add the dry ingredients until just combined. Do not overmix. This batter comes together effortlessly, promising a cake that's fluffy and bursting with banana bliss.
5. Pour the batter into the prepared cake pan. Bake until a cake tester or toothpick comes out clean, 45 to 50 minutes. Cool in the pan for 5 to 10 minutes, then turn onto a wire rack and cool completely. Patience here rewards you with the ultimate soft crumb.
6. For the cream cheese frosting: Using the electric mixer on high speed, blend the cream cheese and butter until light and fluffy, 4 to 5 minutes. With the mixer on low, add the confectioners' sugar and then the vanilla. Creamy, tangy, and oh-so-smoothit's the crowning glory that elevates every bite.
7. Spread the frosting on top of the cake. Decorate around the perimeter of the cake with raspberries, if desired. Slice in, savor the contrast of moist cake, velvety frosting, and fresh berriespure joy on a plate that'll have everyone asking for seconds!