Ingredients
For the Cake:
¾ cup unsalted butter, softened
1¾ cups sugar
½ cup brown sugar
3 large eggs
2 teaspoons pure vanilla extract
3 ripe bananas (about 1½ cups mashed)
2 teaspoons lemon juice
1½ cups buttermilk
3 cups all-purpose flour
1 teaspoon baking soda
¾ teaspoon baking powder
½ teaspoon salt
For the Cream Cheese Frosting:
½ cup butter, softened
16 oz cream cheese
4 cups powdered sugar
2 teaspoons vanilla extract
2–3 tablespoons milk or cream
For the Brown Butter Frosting:
½ cup butter, browned and cooled
12 oz cream cheese
4 cups powdered sugar
2 teaspoons vanilla extract
1–2 tablespoons milk or cream
Instructions
1. Preheat oven to 350°F (175°C). Grease and flour an 18×13 inch sheet pan or 9×13 pan.
2. Beat butter, sugar, and brown sugar for 4 minutes until fluffy.
3. Add eggs one at a time, then mix in vanilla extract.
4. Mash bananas with lemon juice, then fold into the batter.
5. In a separate bowl, whisk flour, baking soda, baking powder, and salt.
6. Add dry ingredients in halves, alternating with buttermilk. Mix just until combined.
7. Pour into the prepared pan. Bake for 20–22 mins (sheet) or 45–50 mins (9×13). Use a toothpick test.
8. Cool completely before frosting.
9. Choose your frosting: Cream Cheese or Brown Butter. Beat all frosting ingredients until smooth.
10. Frost and serve. Optionally top with caramel drizzle or chopped pecans.
Notes
Use very ripe bananas for best flavor and sweetness.
Let the cake cool completely before frosting.
Both frostings work beautifully — cream cheese is classic, but brown butter adds a rich caramel note.
To make this gluten-free, substitute a 1:1 gluten-free flour blend.
Cake freezes well; wrap slices individually for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 30g
- Sodium: 170mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg