For every time you want an elaborate layer cake for a celebration, there are a half dozen times when you want a simpler cake as an everyday dessert. This Banana Cake with Cinnamon Cream Cheese Frosting is a great everyday cake. It is quick and easy to make, with a no-fuss presentation that means you won’t be spending any more time than necessary in the kitchen decorating it. And, most importantly, the cake is absolutely delicious.
The single-layer cake is moist and fluffy, with a great banana flavor. Since the cake is not large, you only need one good-sized banana to make it. I usually have at least one banana in my freezer, which is perfect for this recipe. The cake is spiced with a generous teaspoon of ground cinnamon, which compliments the sweet banana nicely. Cream cheese frosting always goes well with banana cakes and this one is no exception. After the cake has cooled, it is topped with a cinnamon cream cheese frosting that ties in well with the spice in the cake. The cake should be served in generous slices and will keep well for a couple of days after baking.
Now, if you want to turn this cake into a celebration cake, simply double the recipe and bake it in two or three round cake pans. If you opt for a three layer cake, you will need to reduce the baking time slightly because the thinner cakes will cook more quickly than the thicker ones will. You can double the frosting (for a two layer cake) if you want to go with the naked cake look, but you will want to make more than that (perhaps doubling the recipe again) if you want enough frosting to completely cover the cake.
Banana Cake with Cinnamon Cream Cheese Frosting
1 cup all purpose flour
1 tsp baking powder
1/4 tsp salt
1 tsp ground cinnamon
2/3 cup sugar
1/2 cup mashed banana (1 large)
1 large egg
1/4 cup vegetable oil
1 tsp vanilla extract
4-oz cream cheese, room temperature
2-oz butter, room temperature
1 tbsp milk
approx 1 1/2 cups confectioners’ sugar
1/2 tsp vanilla extract
1/2 tsp ground cinnamon, plus extra for garnish
Preheat oven to 350F. Line an 8-inch cake pan with parchment paper and lightly grease.
In a small bowl, whisk together flour, baking powder, salt and cinnamon. In a large bowl, whisk together sugar, mashed banana, egg, vegetable oil and vanilla extract. Add in dry ingredients and stir until no streaks of flour remain visible. Pour into prepared pan.
Bake for about 30-35 minutes, until cake springs back when lightly pressed and a toothpick inserted into the center comes out clean or with only a few small crumbs attached.
Allow cake to cool completely in the pan before frosting.
Frosting: In a large bowl, beat together cream cheese, butter, milk, sugar, vanilla and cinnamon until frosting is thick and smooth. If the frosting is too soft, beat in a few additional tablespoons of confectioners’ sugar.
Spread frosting onto cooled cake. Sprinkle the frosting lightly with additional ground cinnamon before serving.