Ingredients
- For the Cake:
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¼ cup unsalted butter, softened
- ¼ cup canola oil
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup mashed ripe bananas (about 2–3 bananas)
- ¼ cup milk
- For the Frosting:
- 8 oz cream cheese, softened
- 1 tsp vanilla extract
- 1½ cups confectioners’ sugar
- Chopped toasted nuts (optional, for topping)
Instructions
- Preheat oven to 375°F (190°C). Grease an 8-inch square baking pan.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large mixing bowl, beat butter, oil, and sugar until light and fluffy.
- Add eggs one at a time, then mix in vanilla extract.
- In another bowl, mash bananas and stir in milk.
- Add half of the dry ingredients to the wet ingredients, then the banana mixture, then the remaining dry ingredients. Mix until just combined.
- Pour batter into prepared pan and bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely in the pan.
- To make frosting, beat cream cheese and vanilla until smooth. Gradually add confectioners’ sugar and beat until fluffy.
- Frost the cooled cake and top with chopped nuts if desired.
Notes
- Add chopped walnuts or pecans to the batter for crunch.
- A pinch of cinnamon or nutmeg adds warmth.
- Double the recipe for a 9×13-inch cake.
- Serve with vanilla ice cream or berries for a festive touch.
- Use powdered sugar or caramel drizzle as alternative toppings.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 320
- Sugar: 26g
- Sodium: 210mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
