Ingredients:

  • 1/2 cup (115 g) Unsalted Butter, softened
  • 1/2 cup (100 g) Granulated Sugar (Caster Sugar)
  • 1/2 cup (100 g) Light Brown Sugar, packed
  • 2 Large Eggs, room temperature
  • 1 teaspoon Vanilla Extract
  • 1 1/2 cups (340 g) Ripe Bananas, mashed (3-4 very overripe bananas)
  • 1/4 cup (60 ml) Buttermilk, room temperature
  • 1 3/4 cups (210 g) All-Purpose Flour (Plain Flour)
  • 1 teaspoon Baking Soda (Bicarbonate of Soda)
  • 1 teaspoon Ground Cinnamon
  • 1/2 teaspoon Ground Nutmeg
  • 1/2 teaspoon Fine Sea Salt
  • 8 oz (225 g) Cream Cheese, full-fat, very soft
  • 1/4 cup (55 g) Unsalted Butter, softened (for frosting)
  • 2 cups (240 g) Powdered Sugar (Icing Sugar), sifted
  • 1/2 teaspoon Vanilla Extract (for frosting)
  • Pinch of Salt (for frosting)

Instructions:

  1. Preheat the oven to 350°F (175°C). Grease and line a 9x5 inch loaf pan with parchment paper, creating an overhang 'sling' for easy removal.
  2. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
  3. Mash Bananas: Mash the overripe bananas in a separate bowl until smooth, reserving the buttermilk nearby.
  4. Cream Butter and Sugar: In a stand mixer, cream the softened butter and both sugars (granulated and brown) on medium-high speed for 3–5 minutes until pale, light, and fluffy.
  5. Add Wet Ingredients: Beat in the eggs one at a time, ensuring each is fully incorporated. Scrape down the bowl. Mix in the vanilla extract.
  6. Alternate Additions: Reduce the mixer speed to low. Add half of the flour mixture, mixing only until just combined. Add the mashed bananas and buttermilk, mixing gently. Finally, add the remaining flour mixture and mix only until no streaks of dry flour remain. Do not overmix.
  7. Bake: Pour the batter evenly into the prepared loaf pan. Bake for 55–65 minutes, or until a skewer inserted into the centre comes out clean.
  8. Cooling: Allow the cake to cool in the pan for 15 minutes before carefully lifting it out onto a wire rack. Let the cake cool completely (at least 30 minutes) before frosting.
  9. Whip the Frosting Base: In a clean bowl, beat the very soft cream cheese and butter together until smooth and completely lump-free (about 2 minutes).
  10. Add Sugar: Gradually add the sifted powdered sugar and the vanilla extract. Start on low speed and increase to medium until the frosting is light, fluffy, and spreadable. Add a pinch of salt to balance the sweetness.
  11. Frost and Serve: Once the banana cake is completely cool to the touch, use a spatula to spread the frosting generously over the top. Slice and serve immediately.