Banana Cake with Cream Cheese Frosting
This recipe for classic Banana Cake with Cream Cheese Frosting comes from Taste of Home Magazine (I think? Maybe it was Country Woman Magazine) in the mid-1990s, and the cook who submitted it to the magazine was Karen Dryak from Niobrara, Nebraska.
It’s simple to make, stays moist for a long time, and is perfect for potlucks!
PrintBanana Cake with Cream Cheese Frosting
Easy to make, easy to clean up, and feeds a crowd!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes plus cooling time
- Category: Baking
- Method: baking
Ingredients
For the cake:
1/2 cup butter or margarine, softened
2 cups granulated sugar
3 large eggs
3 medium ripe bananas, mashed
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
For the frosting:
1/2 cup butter, softened
8 ounce package of cream cheese, softened
4 cups confectioners sugar
2 teaspoons vanilla extract
Topping:
1 cup chopped walnuts or pecans
Instructions
Preheat your oven to 350 degrees.
Using an electric mixer, cream the butter or margarine, and sugar.
Beat in the bananas, eggs, and vanilla until combined.
Combine the flour, soda, and salt, and add to the creamed mixture just until it’s fully combined.
Pour batter into a greased 15x10x1 baking sheet, and bake at 350 degrees for 25-30 minutes, or until a toothpick inserted in the center of the cake comes out clean.
When cooled, combine the butter and cream cheese using an electric mixer.
Gradually add the sugar and vanilla.
Beat until fluffy, then spread over the cake and top with chopped nuts.
