Smothered with brown sugar frosting, this Easy Banana Cake is the ultimate treat. With just one bowl and a mixer needed, truly anyone can make this decadent cake!
Prep Time 45 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour45 minutesminutes
Servings 24
Ingredients
For the cake
¾cup(170g)unsalted butter, softened
1cup(200g)granulated sugar
3large eggs, room temperature
1tablespoonvanilla extract
2cups(300g)pureed ripe banana, about 4 large bananas
1cup(227g)plain Greek yogurt, room temperature
3cups(360g)cake flour, sifted
2 ½teaspoonsbaking powder
½teaspoonbaking soda
1teaspoonsalt
¼teaspoonground cinnamon
For the frosting
½cup(114g)unsalted butter
1cup(220g)light brown sugar, packed
¼cup(60ml)heavy cream, plus 2-3 tablespoons, divided
2cups(240g)confectioners’ sugar, sifted
Instructions
Preheat the oven to 350°F. Lightly grease and flour a 9x13-inch pan; set aside.
Make the cake
In a large bowl, combine the butter and sugar; beat on medium speed until light and fluffy, about 5 minutes.
Add the eggs one at a time; beat for 20 seconds after each addition.
Beat in the vanilla extract on low speed until combined, followed by the pureed banana and yogurt.
Add the flour, baking powder, baking soda, salt, and cinnamon to a sifter and sift into the banana mixture. Mix on low speed just until incorporated. Do not over mix.
Spread batter into the prepared pan. Bake for 25-35 minutes or until a toothpick inserted into the center comes out clean. Bake times can vary so watch closely. Cool completely on a wire rack.
Make the frosting
Melt the butter in a small saucepan over medium heat. Once melted, add the brown sugar and heavy cream. Bring to a low boil and let bubble for about 3 minutes, whisking constantly, until sugar is fully dissolved. Remove from heat, pour into a bowl of a stand mixer fitted with a whisk attachment. Turn the mixer on low and beat until the mixture reaches room temperature.
Gradually beat in confectioners' sugar and 2-3 tablespoons of heavy cream until the frosting reaches a spreadable consistency. Spread over the cooled cake and refrigerate for 30 minutes before serving.
Notes
Bananas: It's best to puree the banana in a food processor. You can mash the banana with a fork but keep in mind this will leave chunks of banana through the cake.
Yogurt: If you don't have greek yogurt, sour cream can be used instead.
Cake flour: It's important to use cake flour. I don't recommend substituting with any other flour!
Frosting: The frosting is very sweet. If you are not a fan of super sweet frostings, try my cream cheese frosting instead.
Make ahead tip
The cake will keep for up to 5 days covered tightly and stored in the refrigerator.
Tightly cover the unfrosted cake and refrigerate for up to 2 days or freeze for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before frosting.
Frosted cake can be covered tightly and stored in the freezer for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving.