Easy Banana Cake Recipe
Easy Banana Cake - this fluffy and moist sheet cake is has a light mascarpone frosting on top and it ready in under 30 minutes! A perfect cake to use all those overripe bananas.
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Dessert
Cuisine: American
Servings: 16
For the banana cake:
- 1/2 cup unsalted butter room temperature
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 1/2 cups mashed ripe bananas 3 medium ones
- 1 cup buttermilk or 1 cup milk + 1 tbsp lemon juice
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
For the frosting:
- 6 Tbsp unsalted butter room temperature
- 1 1/2 cups confectioners' sugar sifted
- 1 tsp vanilla extract
- 4 oz cold mascarpone or cream cheese
Preheat your oven to 350°F (180°C). Grease a 9x13-inch baking pan. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugar together at medium-high speed until light and fluffy, about 3-4 minutes.
Add eggs, mashed bananas, buttermilk, and vanilla extract. Mix at low speed until combined.
In a small bowl combine flour, baking soda, and salt.
Add flour mixture in three additions to the wet mixture, mix just until combined.
Pour batter into the baking dish and bake for 20-25 minutes. When the cake is done a skewer inserted in the middle should come out clean with only a few crumbs attached. Let the cake cool down completely before frosting it.
To make the frosting, beat together butter and confectioners' sugar in the bowl of a stand mixer fitted with the paddle attachment until light and fluffy.
Add vanilla extract and mascarpone and beat until blended. Frost cooled cake.
Calories: 307kcal | Carbohydrates: 41g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 56mg | Sodium: 145mg | Potassium: 120mg | Fiber: 1g | Sugar: 27g | Vitamin A: 478IU | Vitamin C: 2mg | Calcium: 37mg | Iron: 1mg