One Layer Banana Cake
This simple one layer banana cake is soft, moist, and is the most perfect dessert that utilizes your overripe bananas. Topped off with a dreamy cream cheese frosting, you'll love making this one layer cake over and over again!
Equipment
- 8 or 9-Inch Cake Pan
- Electric Stand Mixer
Ingredients:
Banana Cake
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, room temperature
- ½ cup brown sugar
- 1 large egg
- ¾ cup mashed overripe bananas (2 medium-sized bananas)
- ¼ cup yogurt (plain or vanilla)
- 1 teaspoon vanilla extract
- ⅓ cup milk
Cream Cheese Frosting
- 8 ounces cream cheese, room temperature
- ½ cup unsalted butter, room temperature
- 3 ½ cups powdered sugar
- 1 ½ tablespoon heavy whipping cream
- 1 teaspoon vanilla extract
Instructions:
- Preheat the oven to 350 degrees and line one 8-inch (or 9-inch) cake pan with parchment paper and grease with non-stick spray.
Banana Cake
- Mix together the flour, baking soda, and salt in a medium-sized bowl. Set aside.
- In the large bowl of an electric stand mixer using the paddle attachment, cream together the butter and brown sugar on medium-high speed until thoroughly combined. Mix in the egg. Scrape down the sides of the bowl at least once with a silicone spatula.
- Add the mashed bananas, yogurt, and vanilla extract and mix on medium speed until fully incorporated. Add half of the flour mixture and mix on low speed. Then add the milk, also mixing on low speed. Then add the rest of the flour mixture.
- Remove the bowl from the stand and scrape the cake batter into the prepared cake pan. Use your silicone spatula to smooth out the top of the batter (this helps for the cake to bake evenly). Bake for 22-25 minutes and use a toothpick to check for doneness (toothpick should come out clean when inserted into the middle of the cake).
- After about 10 minutes, remove the cake from the cake pan and cool on a wire rack.
Cream Cheese Frosting
- Cream together the cream cheese and butter in an electric stand mixer on medium to high speed. Once light and fluffy, add the powdered sugar, heavy cream, and vanilla extract, mixing on low speed for about 30 seconds. Finish mixing on high speed for an additional 1-2 minutes until the frosting is white and creamy.
- To frost the cake, use an icing spatula or silicone spatula to smooth the frosting over the top of the cake. Make sure your cake is completely cooled before you frost it!
- Keep any leftover cake slices in an airtight container in the refrigerator for up to 4 days.
Notes:
Cake Pan: I use two methods for preparing my cake pans: parchment paper and non-stick spray. Lining your 8-inch (or 9-inch) cake pan with parchment paper and then with non-stick spray makes it so much easier to remove the cake from the pan once it's cooled.
Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
Cake Batter: Because the batter is a little bit thicker, we'll need to smooth out the top with a silicone spatula before placing the cake pan into the oven. So, scrape the cake batter into the prepared pan and then smooth it out.
Cream Cheese Frosting: I used my favorite cream cheese frosting for this recipe and it makes enough to frost a two layered cake. If you don't want that much frosting, then halve the recipe.
Nutrition
Serving: 1sliceCalories: 688kcalCarbohydrates: 90gProtein: 6gFat: 35gSaturated Fat: 22gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 115mgSodium: 323mgPotassium: 178mgFiber: 1gSugar: 69gVitamin A: 1194IUVitamin C: 1mgCalcium: 77mgIron: 1mg
Tried this recipe?Let us know how it was!