This delicious banana cake is super moist, tender, and can be served for dessert or brunch. The whipped cream cheese frosting is fluffy, creamy, light, and spoon lickin' good! Cake stays moist for a few days in airtight container.
Other: Optional sprinkles, nuts, or chocolate chips for garnish
Instructions
Preheat oven to 350F, with rack on lower middle or middle rack.
Generously grease and lightly flour a 9x13 glass pan (if you use metal, please adjust for less baking time.)
In a small bowl, mash bananas well, and set aside.
In a separate bowl, combine whole milk with lemon juice. Let sit at room temp.
In a medium bowl, combine the flour, baking soda, and salt. Whisk well, and set aside.
In the large bowl of a stand mixer with paddle attachment, combine butter and sugar, and blend on medium until light and fluffy; approx 2-3 min. Add the eggs and vanilla. Beat just to combine.
Add in half of the flour mixture, blending on on medium-low just to combine. Add in half the milk mixture, blending just to combine. Repeat with remaining flour mixture and milk mixture.
Gently stir in the mashed bananas by hand, just until batter is fully incorporated. Do not overmix.
Using rubber spatula, scrape down bowl sides and scrape batter into prepared pan. Bake in preheated oven 50-55 minutes, or until toothpick inserted in middle comes out with a few tender crumbs attached. Let cake cool completely in pan on wire rack.
To Make the Frosting: Beat softened cream cheese with powdered sugar, salt, and vanilla until mixture is smooth and creamy. In a cold metal bowl, beat cold heavy whipping cream until it maintains stiff peaks. Gently fold the whipped cream into the cream cheese mixture, until fully combined. Keep chilled until ready to frost cooled cake.