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Buttermilk Banana Cake

Buttermilk banana cake is a light, tender sheet cake made with mashed ripe bananas and tangy buttermilk, baked in a 9x13 pan. It’s finished with a thick, fluffy cream cheese frosting for a moist, pillowy slice with a sweet-tang contrast.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

3 ripe bananas, mashed
  • 3 bananas Ripe bananas, mashed
Dry ingredients
  • 2 cup all-purpose flour
  • 1.5 tsp baking soda
  • 0.5 tsp salt
  • 0.5 tsp cinnamon
Cake base
  • 0.5 cup butter Softened
  • 1.5 cup sugar
  • 2 eggs Large
  • 1 tsp vanilla extract
  • 1 cup buttermilk
For the cream cheese frosting
  • 8 oz cream cheese Softened
  • 0.5 cup butter Softened
  • 3 cup powdered sugar
  • 1 tsp vanilla
  • 2 tbsp heavy cream

Equipment

  • 1 sheet pan

Method
 

Bake the cake
  1. Preheat the oven to 350°F and grease a 9x13 pan. Make sure the pan is evenly coated so the cake releases cleanly.
  2. Beat the softened butter and sugar until very light and fluffy. Continue mixing until the texture looks pale and aerated.
  3. Add the eggs one at a time and mix well after each addition. Stir just until incorporated so the batter stays smooth.
  4. Mix in the vanilla extract and the mashed bananas. The batter should look thick and speckled with banana.
  5. Combine the all-purpose flour, baking soda, salt, and cinnamon. Whisk until the spices are evenly distributed.
  6. Alternate folding in the dry mixture and the buttermilk in three additions. Start and end with the flour mixture for the smoothest batter.
  7. Pour the batter into the prepared pan and spread it into an even layer. Tap the pan lightly to settle the surface.
  8. Bake for 30–35 minutes at 350°F until the center bounces back when pressed and a toothpick comes out clean. The edges should be golden and slightly pulling away from the pan.
Frost
  1. Beat the cream cheese, softened butter, powdered sugar, vanilla, and heavy cream until thick and fluffy. Stop to scrape the bowl so the frosting stays uniform.
  2. Frost the completely cooled cake generously. Use an offset spatula or spoon to swirl across the top in a smooth, even layer.

Notes

Pro tip: Let the cake cool completely before frosting to prevent the cream cheese frosting from melting. Store covered in the refrigerator for up to 4 days; freeze frosted or unfrosted for up to 2 months (thaw overnight in the fridge). Dietary swap: for a dairy-light option, use dairy-free cream cheese and butter in the frosting and choose a dairy-free buttermilk alternative.