Servings: 8 people
Calories: 320kcal
Cost: 10.00
Equipment
- Mixing bowls
- Whisk or electric mixer
- Spatula
- Bundt pan or cake pan
- Toothpick or cake tester
Ingredients
- 3 ripe bananas, mashed
- 1 cup granulated sugar
- ½ cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon lemon juice (optional) for a zesty twist
Instructions
- Preheat your oven to 350°F (175°C) and grease a bundt pan or cake pan.
- In a large mixing bowl, combine melted butter, sugar, eggs, and vanilla extract; whisk until smooth. Add mashed bananas and stir gently.
- In another bowl, whisk together flour, baking soda, and salt; slowly fold into the wet mixture, stirring just until combined.
- Pour the batter into the prepared pan and smooth the top; bake for 45–50 minutes, or until a toothpick comes out clean. Let cool completely before frosting.
- For the frosting, beat softened cream cheese and butter together until light and fluffy; gradually add powdered sugar and lemon juice, then spread over the cooled cake.
Notes
Use coconut oil instead of butter for a dairy-free option. Swap all-purpose flour with almond or oat flour for a gluten-free version. Replace granulated sugar with honey or maple syrup for natural sweeteners. Omit eggs and use flax eggs for a vegan-friendly twist. For better flavor, sprinkle a pinch of cinnamon into the batter. Store the cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. Avoid moisture absorption by wrapping slices in plastic and freezing for up to 3 months.
Nutrition
Calories: 320kcal | Carbohydrates: 50g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 60mg | Sodium: 200mg | Potassium: 160mg | Fiber: 2g | Sugar: 30g | Vitamin A: 8IU | Vitamin C: 10mg | Calcium: 4mg | Iron: 6mg
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