Ingredients
Scale
- 3/4 cup (168g) unsalted butter, melted
- 1 cup (200g) granulated sugar
- 1/4 cup (80g) honey
- 2 cups (490g) mashed ripe banana (about 5 of the ripest bananas you’ve ever seen)
- 3 large eggs, room temp
- 2 tsp vanilla extract
- 1 1/2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 2 cups (256g) all-purpose flour or 1-to-1 gluten-free baking flour, spooned and leveled
- 3/4 cup (180g) whole milk, room temp
- 1/2 cup (112g) unsalted butter, room temp
- 2 1/2 cups (275g) powdered sugar, spooned and leveled
- 1 tsp vanilla extract
- 8 oz full fat cream cheese, room temp
Instructions
- Preheat the oven to 350F and grease a 9×13 baking dish, lining it with parchment paper for easy removal.
- In a large bowl, combine the melted butter, sugar, and honey. Add the mashed bananas, eggs, and vanilla; mix until combined.
- Stir in baking powder, cinnamon, baking soda, and salt. Gradually mix in the flour, then pour in the milk and whisk until the batter is smooth.
- Pour the batter into the prepared pan and spread evenly. Bake for 25 to 30 minutes, or until a toothpick inserted comes out with a few moist crumbs.
- Let the cake cool at room temperature for 20 minutes, then refrigerate for about 1 hour until completely cool.
Notes
Ensure bananas are very ripe for the best flavor and moisture.
You can substitute all-purpose flour with gluten-free flour if needed.
For a creamier frosting, allow the cream cheese to soften at room temperature before mixing.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 35g
- Sodium: 320mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.