Moist Banana Cake with Cream Cheese Frosting: A Sweet Slice of Comfort

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper.
Mix the Dry Ingredients:

In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Set aside.
Cream the Butter and Sugar:

In a large mixing bowl, beat the butter and sugar together until light and fluffy. Add the eggs, one at a time, followed by the vanilla extract, beating well after each addition.
Incorporate the Bananas:

Stir in the mashed bananas until well combined.
Combine Wet and Dry Ingredients:

Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just combined—do not overmix.
Bake the Cake:

Pour the batter into the prepared pan and smooth the top. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely before frosting.
Prepare the Cream Cheese Frosting:

In a mixing bowl, beat the cream cheese and butter together until smooth and creamy. Gradually add the powdered erythritol or sugar, one cup at a time, until fully incorporated. Stir in the vanilla extract.
Frost the Cake:

Spread the cream cheese frosting evenly over the cooled cake. Slice and serve!
Serving and Storage Tips
Serving: Serve at room temperature with a hot cup of coffee or tea. For added flair, garnish with chopped walnuts or banana slices.
Storage: Store the cake in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving.
Variants
Nutty Delight: Add ½ cup of chopped walnuts or pecans to the batter for a crunchy texture.
Tropical Twist: Mix ½ cup of shredded coconut into the batter and top with toasted coconut flakes.
Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend.
FAQ
Q: Can I make this cake without buttermilk?
A: Yes, you can make a buttermilk substitute by mixing ¾ cup of milk with 1 teaspoon of vinegar or lemon juice and letting it sit for 5 minutes.

Q: Can I use frozen bananas?
A: Absolutely! Just thaw them and drain any excess liquid before mashing.

Q: Can I make cupcakes instead of a full cake?
A: Yes, pour the batter into cupcake liners and bake for 18–22 minutes.