Naked Banana Cake
Yield: 12 servings
  • ¾ cup butter, softened
  • 1 cup white sugar
  • 3 eggs- room temperature
  • 1 teaspoon vanilla extract
  • ¾ cup buttermilk- room temperature
  • 1 cup mashed ripe bananas Ii got this from 2 large bananas)
  • 2½ cups all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
For the Frosting:
  • 12 oz cream cheese, softened
  • 8 oz butter, softened
  • 1 teaspoon vanilla bean paste or extract
  • 4 cups powdered sugar
  1. Preheat over to 375F. Prepare your cake pans by greasing, dusting with flour and lining with a parchment round. Set aside. (I used 3- 6inch pans for this cake, thinner layer in an 8 or 9 inch pan would work too.)
  2. In a large mixing bowl cream together the butter and sugar. Add the vanilla and then the eggs, one at a time, beating well after each addition. Mix in the buttermilk and bananas until well-combined.
  3. In a smaller bowl, stir together the dry ingredients. Add them to the batter and beat on low, mixing until almost combined, finishing off mixing by hand, making sure to not over-mix the batter.
  4. Divide batter evenly amongst the 3 pans, and bake for 20-25 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean. Allow cakes to cool before removing from pans and frosting.
For the Frosting:
  1. Cream together the cream cheese and butter until smooth. Add the vanilla and the powdered sugar, a little at a time until the frosting is smooth and creamy. Add more powdered sugar if you want a more stiff-textured frosting.
Adapted from: All Recipes
Recipe by The Baker Chick at