Banana Cake with Cream Cheese Frosting

Banana Cake with Cream Cheese Frosting

This single-layer banana cake has a soft, sliceable crumb and a tangy frosting that balances the ripe fruit. Bananas with heavily speckled skins provide stronger flavor and more moisture than firm yellow fruit. The cake must cool completely before frosting, or the cream cheese layer will melt and slide.

Ingredients

For the cake:

• 1 1/2 cups all-purpose flour, 180 grams
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon fine salt
• 1 cup mashed very ripe banana, about 2 large
• 1/2 cup light brown sugar, packed
• 1 large egg
• 1/3 cup neutral oil
• 1/3 cup plain yogurt
• 1 teaspoon vanilla extract

For the frosting:

• 4 ounces block cream cheese, cool room temperature
• 2 tablespoons unsalted butter, softened
• 3/4 cup powdered sugar, sifted
• 1/2 teaspoon vanilla extract
• Pinch of fine salt

Equipment, yield, and timing

Use an 8-inch square metal pan, parchment, two bowls, whisk, spatula, mixer, rack, and instant-read thermometer. Makes 9 squares. Allow 20 minutes to prepare, 30 to 36 minutes to bake at 350°F, and at least 1 hour to cool.

Method

1. Heat the oven to 350°F. Lightly grease the pan and line it with parchment, leaving two overhanging sides. Whisk the flour, baking powder, baking soda, cinnamon, and salt.
2. In another bowl, whisk the banana, brown sugar, egg, oil, yogurt, and vanilla until evenly blended. Fold in the dry ingredients just until no pockets of flour remain. Do not beat the batter.
3. Spread the batter level in the pan. Bake for 30 to 36 minutes, until the center springs back and a tester shows moist crumbs rather than wet batter. The center should register about 200°F. Cool for 15 minutes in the pan, then lift onto a rack and cool completely.
4. Beat the cream cheese and butter on medium-low until smooth. Add powdered sugar, vanilla, and salt; mix on low, then beat briefly until spreadable. Spread over the cold cake. Chill for 20 minutes before cutting for neater squares.

Troubleshooting

A gummy stripe near the bottom can result from inaccurate banana measurement or overmixing. Measure one packed cup rather than counting bananas by size. If the frosting looks runny, the ingredients are too warm; refrigerate it for 15 minutes. Tub-style cream cheese contains more moisture and is not ideal here. Brown spots on the banana are desirable, but discard fruit that smells fermented or shows mold.

Substitutions and storage

Use melted and cooled butter instead of oil for a firmer, buttery crumb. Chopped toasted walnuts can be folded into the batter. For cupcakes, divide among 12 lined cups and begin checking at 18 minutes. Because the frosting contains dairy, refrigerate the covered cake at 40°F or below and use within 4 days. Let portions stand for 15 minutes before serving. Freeze unfrosted cake for up to 2 months; thaw it wrapped in the refrigerator, then frost.