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–+ servings
Banana cake on a white cake stand.
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5 from 1 vote

One Bowl Banana Cake

This one bowl banana cake is easy to make with a tender crumb and rich banana flavor! It’s topped with a light and fluffy cream cheese frosting.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Dessert, Snack
Cuisine: American
Servings: 8 servings
Calories: 579kcal
Author: Rosemary Molloy

Ingredients

  • 2 cups cake/pastry flour
  • 1 cup granulated sugar
  • 1½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • 1 pinch salt
  • 1 cup mashed banana (ripe)
  • ½ cup butter
  • ½ cup buttermilk
  • 2 large eggs (room temperature)
  • ½ teaspoon vanilla extract

CREAM CHEESE FROSTING

  • ¼ cup butter (softened)
  • ¼ teaspoon vanilla extract
  • ¼ cup cream cheese (whole fat)
  • 2½ cups powdered sugar (sifted)
  • 1-2 tablespoons cream or milk
US Customary - Metric

Instructions

  • Pre-heat oven to 350F/180C. Grease and flour or spray an 8 or 9 inch cake pan.
  • In a large bowl whisk the flour, sugar, baking powder, baking soda and salt, add the bananas, butter, buttermilk, eggs and vanilla. Beat for 2 minutes on medium speed.
  • Pour the batter into the prepared pan and bake for approximately 40-45 minutes. Test with a toothpick for doneness. Let cool in pan 15-20 minutes then move to a wire rack to cool completely. Frost with cream cheese frosting before serving. Decorate with sliced bananas if desired. Enjoy!

CREAM CHEESE FROSTING

  • In a medium bowl beat butter, vanilla and cream cheese until creamy approximately one minute. Add icing sugar a little at a time, continue beating, add the cream beat approximately 3 minutes until fluffy.  Depending how you like your frosting, if too thin add more powdered sugar, if too thick add a drop of cream.

Notes

How to make homemade buttermilk

Stir together ½ tablespoon of lemon juice or white vinegar with ½ cup of milk (whole milk) in a bowl, let sit 5-10 minutes before using.

How to store the banana cake

Store: Store cake covered in an airtight container at room temperature for up to 4 days. I recommend storing away from direct sunlight.
Freeze: I prefer to freeze the cake without frosting, but you can store it with frosting if you like. Store cake for up to two months in the freezer. 

Nutrition

Calories: 579kcal | Carbohydrates: 91g | Protein: 7g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 235mg | Potassium: 231mg | Fiber: 1g | Sugar: 65g | Vitamin A: 735IU | Vitamin C: 2mg | Calcium: 77mg | Iron: 1mg