3/4cupunsalted buttersoftened, plus more for the pan
3/4cuplight brown sugarpacked
3/4cupgranulated sugar
2cupsmashed bananasabout 5 ripe bananas (see notes)
1cupwhole milkroom temperature
1/2cupcanola oil
2largeeggsroom temperature
1tablespoonvanilla extract
Cream Cheese Frosting
8ouncescream cheesesoftened but not melting
1/2cup (1 stick)unsalted buttersoftened but not melting
3 1/2cupspowdered sugar
1teaspoonvanilla extract
1/4teaspoonkosher salt
finely chopped walnutsoptional decoration
Instructions
Banana Cake
Preheat the oven to 350 degrees F. Grease an 11x15x2-inch sheet cake pan with butter and set it aside.
In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
In a large bowl, using an electric hand mixer on medium speed, cream together butter, brown sugar, and granulated sugar until well combined, about 2 minutes.
Add the mashed bananas, milk, oil, eggs, and vanilla extract. Mix until well combined.
Add the dry ingredients to the wet and mix just until it comes together.
Transfer the batter to the prepared sheet pan. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out with just a few moist crumbs.
Allow the cake to cool fully in the pan on a wire rack. This will likely take 2 to 3 hours.
Cream Cheese Frosting
Once the cake is cool, make the frosting. Using a hand mixer on medium speed, cream together the cream cheese and butter until well combined and light, about 2 minutes.
Add the powdered sugar, vanilla extract, and salt and beat, first on low speed and then on medium, for 2 minutes or until light and airy.
Spread the frosting over the cake using either a rubber or offset spatula.
Optional decoration: sprinkle finely chopped walnuts around the edges or over the entire top.
Notes
Notes:
Make sure that the bananas are fully ripe for the best flavor. The peels should be deeply browned and the insides beginning to soften.
Pull the cake from the oven when a toothpick inserted in the center comes out with a few moist crumbs.
The cream cheese and butter for the frosting should be softened but not melted.
Storage:
Store the cake covered in the fridge for up to 4 days. Allow it to come to room temp before serving for the best taste.