Banana Cake with Cream Cheese Frosting

bananacakebrownbuttercreamcheesefrosting This is the best easy, moist banana cake recipe and it's made completely from scratch. My recipe is perfectly balanced with extra bananas and complementary spices and it's crowned with a silky smooth cream cheese frosting. This is the snack cake of your dreams.

Banana Cake:
¾ cup unsalted butter, softened to room temperature (170 g)
¾ cup Canola or vegetable oil (175 mL)
1 cup Erythritol Gold (200 g)
½ cup Monk Fruit Sweetener with Erythritol (Granular) (100 g)
2 cups ripe bananas, well-mashed (~ 4 bananas) (470 g)
2 large eggs, room temperature preferred
¼ cup buttermilk (60 mL)
2 tsp. pure vanilla extract
2½ cups all-purpose flour, unbleached (312 g)
1 tsp. baking soda
1 tsp. baking powder
1 tsp. sea salt

Cream Cheese Frosting:
8 oz cream cheese, softened (225 g)
½ cup unsalted butter, softened (113 g)
1 tsp. pure vanilla extract
½ tsp. sea salt
2½ cups Monk Fruit Sweetener with Erythritol (Powdered) (315 g)
1 Tbsp. heavy cream

Topping:
½ cup walnuts, chopped

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4). Grease and flour a 9x13" (approximately 23x33cm) baking pan. Set aside.

Combine butter and sugars in the bowl of a stand mixer (or in a large bowl and use an electric mixer). Beat until well-combined and light and fluffy.

Add oil and beat to combine. Stir in mashed bananas. Add eggs, buttermilk, and vanilla extract and stir until well-combined.

In a separate bowl, stir together flour, baking soda, baking powder and salt.

Gradually the wet ingredients to the dry ingredients until completely combined.

Spread batter into the prepared pan and bake for 45-55 minutes or until a toothpick inserted in the center comes out mostly clean with few moist crumbs. Allow to cool completely before covering with frosting.

For the Cream Cheese Frosting:
Combine cream cheese, butter, vanilla extract and salt in a large bowl and beat with an electric mixer until creamy.

With mixer on low-speed, gradually add the powdered sugar until completely combined.

Add heavy cream and gradually increase speed to high. Beat on high for 30 seconds.

Spread over completely cooled banana cake. Top with chopped walnuts (if using). Slice and serve.

Makes 8-10 servings.

Cook's Notes:

Keep an eye on your banana cake as it bakes. 30 minutes in, check your cake to see if it's becoming too brown on top (pay attention to the edges, if they're getting darker in color and pulling away from the edges), if so you may lightly tent with foil before baking the remaining 15 minutes. I had this issue when baking in a glass dish but not in a metal one (which was the opposite of what I expected).
Storage: I store my cake in the pan that I baked it in, covered. It will keep at room temperature for up to 3 days or in an airtight container in the refrigerator for up to a week.