1-Getting started with this banana cake: Begin by preheating your oven to 350°F (177°C) and greasing a 9×13 inch pan to ensure easy removal later. This step sets the stage for a perfectly baked cake that’s full of flavor.

2-Next: mash the bananas until smooth and set them aside this adds natural sweetness and moisture. In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt to blend the dry ingredients evenly.

3-Now: beat the softened butter on high speed until it’s creamy, which takes about a minute. Add the granulated sugar and brown sugar, beating for another 2 minutes, then scrape down the bowl. Mix in the eggs and vanilla extract until combined, and fold in the mashed bananas for that signature taste.

4-Alternate adding the dry ingredients and buttermilk in three parts on low speed, mixing just until incorporated the batter will be thick and a bit lumpy, which is normal. Spread the batter into your prepared pan and bake for 45 50 minutes, or until a toothpick comes out clean. If the top browns too quickly, cover it with foil to keep it even.

5-Once baked, let the cake cool completely, speeding things up by refrigerating after 45 minutes. For the frosting, beat the cream cheese and butter until smooth, then add the confectioners’ sugar, vanilla, and salt. Beat on low then high speed for 2 minutes, adding extra sugar if you want it thicker. Frost the cooled cake and chill for 30 minutes to set. With a prep time of 30 minutes, cook time of 45 minutes, and total time around 5 hours including cooling, this recipe fits into any schedule.