Banana Cake with Cream Cheese Frosting

We recently celebrated my oldest son's 5th birthday and I wanted to make a cake that he would not only like, but one I wouldn't feel completely horrible eating a panful of. Because let's be honest, when we make treats around our house, I'm the one that ends up eating the majority of them.
Since my son loves banana muffins, I figured I'd be safe with a banana cake. I had a couple of recipes saved on Pinterest and decided to give this one a try.
Let's just say it was a goooood choice. This cake was dense, but fluffy, moist and full of good banana flavor. I loved everything about it and that cream cheese frosting cannot be beat.
I did share a good section of it with my neighbors, but I also ate a giant portion myself the rest of the week. But it's ok because it has fruit in it, right??

Banana Cake with Cream Cheese Frosting
Slightly Adapted From: Sally’s Baking Addiction
Makes a 9x13-inch pan cake
Total Time: 5 Hours (includes cooling)
3 large ripe bananas (about 1 and 1/2 cups mashed)
3 cups all-purpose flour (spoon & leveled)
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. ground cinnamon
1/2 tsp. salt
3/4 cup unsalted butter, softened to room temperature
1 cup granulated sugar
1/2 cup packed light or dark brown sugar
3 large eggs, at room temperature
2 tsp. vanilla extract
1 and 1/2 cups buttermilk, at room temperature

Cream Cheese Frosting
8 oz. cream cheese, softened to room temperature
1/2 cup unsalted butter, softened to room temperature
3 cups powdered sugar
1 tsp. vanilla extract
1/8 tsp. salt

1. Preheat the oven to 350°F and grease a 9x13-inch pan.
Make the cake
2. Mash the bananas. Set aside.
3. Whisk the flour, baking powder, baking soda, cinnamon and salt together in a bowl. Set aside.
4. Using a handheld or stand mixer fitted with a paddle attachment, 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 creamed together. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the eggs and the vanilla. Beat on medium-high speed until combined, then beat in the mashed bananas. Scrape down the sides and up the bottom of the bowl as needed.
5. With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk and mixing each addition just until incorporated. Do not overmix. The batter will be slightly thick and a few lumps are OK.
6. 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. Remove the cake from the oven and set on a wire rack. Allow to cool completely. 

Make the frosting:
7. 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 powdered sugar, vanilla and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes.
8. Spread the frosting on the cooled cake. Refrigerate for 30 minutes before serving. This helps set the frosting and makes cutting easier.

*Cover leftover cake tightly and store in the refrigerator for 5 days.


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