Ingredients:

  • 2 1/2 cups (315 g) All-Purpose Flour
  • 1 teaspoon (5 g) Baking Soda
  • 1 teaspoon (5 g) Kosher Salt
  • 1/2 cup (1 stick / 115 g) Unsalted Butter, softened (for cake)
  • 1/2 cup (120 ml) Vegetable Oil
  • 1 1/2 cups (300 g) Granulated Sugar
  • 3 large Eggs, room temperature
  • 2 teaspoons (10 ml) Vanilla Extract (for cake)
  • 1 1/2 cups mashed (approx. 4-5) Very Ripe Bananas
  • 1/2 cup (120 ml) Buttermilk, room temperature
  • 8 oz block (227 g) Cream Cheese, slightly chilled (for frosting)
  • 1/2 cup (1 stick / 115 g) Unsalted Butter, softened (for frosting)
  • 4 cups (480 g) sifted Confectioners' Sugar
  • 1 teaspoon (5 ml) Vanilla Extract (for frosting)
  • 1/4 teaspoon (1 g) Pinch of Salt (for frosting)

Instructions:

  1. Preheat the oven to 350°F (175°C). Grease and flour the 9x13 inch pan, or line it with parchment paper leaving an overhang for easy removal.
  2. Combine Dry Ingredients: Whisk together the flour, baking soda, and salt in a medium bowl. Set aside.
  3. Mash Bananas: Mash the ripe bananas well until mostly smooth but with a few small lumps remaining. Stir in the buttermilk and the 2 teaspoons of vanilla extract (for the cake).
  4. Cream the Fats and Sugar: In the bowl of a stand mixer, beat the softened butter, vegetable oil, and granulated sugar on medium speed until the mixture is light, pale, and fluffy (approximately 3–5 minutes).
  5. Add Eggs: Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
  6. Alternate Wet and Dry: Reduce the mixer speed to low. Add the dry ingredients alternately with the banana-buttermilk mixture, beginning and ending with the dry ingredients (Dry -> Wet -> Dry). Mix only until the flour streaks have just disappeared. Do not overmix.
  7. Bake: Pour the batter into the prepared pan and spread evenly. Bake for 35–40 minutes, or until a wooden skewer inserted into the centre comes out clean.
  8. Cool Completely: Place the cake pan on a wire rack and allow the cake to cool in the pan for 15 minutes, then invert it onto the rack to finish cooling completely. The cake must be stone-cold before frosting.
  9. Make Frosting (Beat the Fats): In a clean mixer bowl, beat the slightly chilled cream cheese and the softened butter together on medium speed until absolutely smooth and lump-free (about 2 minutes).
  10. Add Sugar Gradually: Reduce the speed to low and gradually incorporate the sifted confectioners' sugar. Mix until just combined.
  11. Flavor and Finish: Add the 1 teaspoon of vanilla extract (for frosting) and the pinch of salt. Increase the speed to medium-high and beat for 1–2 minutes until the frosting is light, fluffy, and spreadable.
  12. Frost and Serve: Once the cake is completely cold, use an offset spatula to spread the frosting generously over the top. Garnish as desired.