Ingredients:

  • 3 large overripe bananas
  • 250g all-purpose flour
  • 200g granulated sugar
  • 100g brown sugar
  • 115g unsalted butter, melted and cooled
  • 60ml vegetable oil
  • 2 large eggs, room temperature
  • 120ml buttermilk
  • 1 tablespoon vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 0.5 teaspoon salt
  • 225g cream cheese, full-fat brick-style, softened
  • 115g unsalted butter, softened (for icing)
  • 375g powdered sugar, sifted
  • 1 teaspoon vanilla extract (for icing)
  • 1 tablespoon heavy cream

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan thoroughly with butter or non stick spray, making sure to hit the corners where the cake likes to stick.
  2. In a large mixing bowl, mash the 3 large overripe bananas until mostly smooth. Stir in the 200g granulated sugar and 100g brown sugar, then let the mixture sit for 5 minutes. Note: This maceration step allows the sugar to draw out moisture, making the flavor more intense.
  3. Whisk the 115g melted and cooled butter, 60ml vegetable oil, 2 large room temperature eggs, 1 tablespoon vanilla, and 120ml buttermilk into the banana mixture. Whisk until the oil and water based ingredients are fully blended and shimmering.
  4. Sift the 250g all purpose flour, 1 teaspoon baking soda, 1 teaspoon cinnamon, and 0.5 teaspoon salt directly over the wet ingredients.
  5. Fold the dry ingredients gently with a spatula just until no streaks of flour remain. Stop immediately once the batter is uniform to keep it light.
  6. Pour the batter into the prepared pan and bake for 30–35 minutes until the center is set and a toothpick comes out clean. The kitchen will smell strongly of toasted cinnamon at this point.
  7. Transfer the pan to a wire rack. To lock in moisture, optionally wrap the warm pan in plastic wrap and place in the refrigerator for 30 minutes to cool rapidly. Note: This rapid cooling method creates an incredibly moist crumb.
  8. While the cake cools, beat the 225g softened cream cheese and 115g softened butter together until smooth. Gradually add 375g sifted powdered sugar, 1 teaspoon vanilla, and 1 tablespoon heavy cream, whisking until the frosting looks fluffy and holds soft peaks.
  9. Spread the icing evenly over the completely cooled cake. You want a thick, generous layer that covers every inch of the surface.
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