Banana Cake without Buttermilk

Banana Cake without Buttermilk that bakes up moist, soft, and full of flavour. An easy, reliable recipe that always turns out tender and delicious.

Prep Time 20

Cook Time 30

Total Time 50

Servings serves

Calories 433kcal

Author Samantha Pickthall

Ingredients

Banana Cake

2 1/2 cups self-raising flour
1/2 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
3/4 cup granulated sugar
1/2 cup packed light brown sugar
1 cup mashed banana, about 2 large bananas
3 large eggs, at room temperature
1/2 cup plain Greek yogurt, at room temperature
3/4 cup extra virgin olive oil
1 tsp vanilla extract

Cream Cheese Frosting

250 g full-fat brick cream cheese, softened to room temperature
1/2 cup unsalted butter, softened to room temperature
3 cups powdered sugar

US Customary - Metric

Instructions

Banana Cake

Preheat oven and prepare pan: Preheat your oven to 350°F (180°C). Grease and flour a 9×13-inch baking pan. Set aside.
Whisk dry ingredients: In a large bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside.
Mix wet ingredients: In a medium bowl, first mash the bananas. Add the, eggs, yogurt, olive oil, and vanilla. Whisk until well combined.
Add Sugars: To the wet mixture, whisk in both sugars.
Combine: Pour the wet mixture into the dry ingredients. Mix with a spatula or wooden spoon until combined, making sure not to overmix.
Bake: Pour into the lined baking pan and bake for 30-32 minutes or until a skewer inserted into the middle comes out clean or with a few moist crumbs. Allow to cool completely in the pan. Cream Cheese Frosting
Sift Ingredients: Sift the powdered sugar into a medium bowl. Set aside.

Cream Cheese Frosting

Cream Base: Using electric beaters, beat the softened cream cheese and butter in a large bowl until smooth, about 1 minute. Scrape down the sides of the bowl.
Add Sugar: Gradually add the sifted sugar mixture, beating until the frosting is smooth and creamy.
Frost Bars: Spread the frosting evenly over the cooled cake. Slice into squares, serve and enjoy!

Video

Notes

Store: Keep banana cake in an airtight container in the fridge for up to 5 days.

Freeze: Wrap cake individually in plastic wrap and place in a freezer-safe bag or container. Alternatively, arrange them in a single layer in a zip-lock bag or freezer-safe container. Freeze for up to 3 months.

Thaw: Defrost in the refrigerator overnight or at room temperature for a few hours before serving.

Nutrition