Ingredients:

  • 2 cups All-Purpose Flour (sifted)
  • 1 teaspoon Baking Soda
  • 1 teaspoon Ground Cinnamon
  • 1/2 teaspoon Fine Sea Salt
  • 1/2 cup (1 stick) Unsalted Butter (softened, for cake)
  • 3/4 cup Granulated Sugar
  • 1/2 cup Light Brown Sugar (packed)
  • 2 Large Eggs (room temp)
  • 1 teaspoon Vanilla Extract (for cake)
  • 1 1/2 cups Very Ripe Bananas (mashed, 3–4 medium)
  • 1/4 cup Buttermilk (room temp)
  • 8 ounces Full-Fat Cream Cheese (slightly chilled, for frosting)
  • 1/2 cup (1 stick) Unsalted Butter (softened, for frosting)
  • 3 cups Confectioners' Sugar (sifted)
  • 1/2 teaspoon Vanilla Extract (for frosting)
  • Pinch of Salt (for frosting)

Instructions:

  1. Preheat the oven to 350°F (175°C). Grease and line your chosen cake pan(s) with parchment paper.
  2. Mash the ripe bananas until mostly smooth with a few small lumps remaining. Set aside.
  3. Whisk together the sifted flour, baking soda, cinnamon, and salt in a medium bowl. Set aside.
  4. In the bowl of an electric mixer, beat the softened butter, granulated sugar, and brown sugar until the mixture is pale, light, and fluffy (2–3 minutes). This is the crucial aeration step.
  5. Add the eggs one at a time, beating well after each addition and scraping down the bowl. Add the vanilla extract.
  6. Reduce the mixer speed to low. Alternate adding the dry ingredient mixture and the buttermilk, beginning and ending with the dry ingredients (1/3 dry, 1/2 buttermilk, 1/3 dry, 1/2 buttermilk, 1/3 dry).
  7. Remove the bowl from the mixer and use a rubber spatula to gently fold in the mashed bananas. Mix only until just combined; do not overmix.
  8. Pour the batter into the prepared pan(s) and spread evenly. Bake for 30–35 minutes, or until a skewer inserted into the centre comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack. It must be completely cold (1 hour minimum) before frosting.
  9. Prepare the frosting: Ensure the butter is truly soft and the cream cheese is slightly cool/firm. In the mixer bowl, beat the softened butter until light and fluffy (about 2 minutes). Add the cream cheese and beat until fully incorporated and absolutely smooth.
  10. Slowly add the sifted confectioners' sugar, one cup at a time, mixing on low speed initially. Add the vanilla and pinch of salt.
  11. Increase the speed to medium-high and beat for 1–2 minutes until the frosting is light, fluffy, and holds a stiff peak.
  12. Once the cake is completely cool, spread the cream cheese frosting evenly over the top and garnish as desired (e.g., chopped walnuts or banana chips).