Banana Cake with Cream Cheese Frosting

Tried this banana cake recipe which is moist and tasty, with hint of cinnamon.

Ingredients

【Cake】
Bananas - 3 large ripe
All-purpose flour - 3 cups
Baking powder - 1 tsp
Baking soda - 1 tsp
Ground cinnamon - 1/2 tsp
Salt - 1/2 teaspoon
Unsalted butter - 3/4 cup, softened to room temperature
Granulated sugar - 1 cup
Brown sugar - 1/2 cup, packed
Eggs - 3 large, at room temperature (replace with 3/4 cup apple sauce for egg-free)
Pure vanilla extract - 2 tsp
Buttermilk - 1 and 1/2 cups (used milk + 1 TBSP lemon juice, stir and let sit for 5 minutes)
【Cream Cheese Frosting】
Cream cheese - 1 block of 8 oz, softened to room temperature
Unsalted butter - 1/2 cup , softened to room temperature
Powdered sugar - 3 and 1/4  cups
Pure vanilla extract - 1 tsp
Salt -1/8 teaspoon

Steps

1. Preheat the oven to 350°F and grease a 9×13 inch pan.
2. Mash the bananas and set aside.
3. Whisk the flour, baking powder, baking soda, cinnamon, and salt together. Set aside.
4. Using a stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy – about 1 minute. Add both sugars and beat on high speed for 2 minutes until creamed together. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the eggs (or apple sauce) and the vanilla. Beat on medium-high speed until combined, then beat in the mashed bananas. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk and mixing each addition just until incorporated. Do not overmix. The batter will be slightly thick and a few lumps is okay.
5. Spread batter into the prepared pan. Bake for 45-50 minutes. The cake is done when a toothpick inserted in the center comes out clean. If you find the top of the cake is browning too quickly in the oven, loosely cover it with aluminum foil.

6. Remove the cake from the oven and set on a wire rack. Allow to cool completely.
7. Make the frosting: In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add powdered sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. Spread the frosting on the cooled cake. Refrigerate for 30 minutes before serving. This helps sets the frosting and makes cutting easier. Cover leftover cake tightly and store in the refrigerator for 5 days.

Notes:  If use the recipe for cupcakes, fill the cupcake liner halfway and bake for about 20-22 minutes. Yield about 2 dozen.