- 3 large (very) ripe bananas
- 375g all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 170g unsalted butter, softened to room temperature
- 200g granulated sugar
- 100g light or dark brown sugar
- 3 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 360ml buttermilk (see below - it's just milk and lemon juice)
Cream Cheese Frosting
- 200g full-fat cream cheese
- 115g unsalted butter, softened to room temperature
- 360g icing sugar
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon salt
Preheat the oven to 180°C and grease/line a 9×13 inch pan.
Make the cake
Mash the bananas (or just throw them in a stand mixer). Whisk the flour, baking powder, baking soda, cinnamon, and salt together. Set aside.
Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy – about 1 minute. Add both sugars and beat on high speed for 2 minutes until creamed together. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the eggs and the vanilla. Beat on medium-high speed until combined, then beat in the mashed bananas. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk and mixing each addition just until incorporated. Do not over-mix. The batter will be slightly thick and a few lumps is OK.
Spread batter into the prepared pan. Bake for 45-50 minutes. Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the centre comes out clean. If you find the top of the cake is browning too quickly in the oven, loosely cover it with foil.
Remove the cake from the oven and set on a wire rack. Allow to cool completely.
Make the frosting
In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add icing sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra icing sugar. Spread the frosting on the cooled cake.
Add 1 tablespoon of lemon juice to a measuring jug, then add room temperature whole milk up to 360ml. Stir it around and let sit for 5 minutes. The homemade “buttermilk” will be somewhat curdled and ready to use in the recipe.