Spiced Banana Cake

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Dessert American
By Adapted from Sally's Baking Addiction Serves: 12
Prep Time: 30 Minutes Cooking Time: 40 Minutes Total Time: 1 Hour, 10 Minutes

Warmed with allspice, cinnamon and nutmeg, this Banana Cake is moist, tender with a light banana flavor. Topped with brown butter cream cheese frosting – it's a step beyond banana bread.


  • 3 large Very Ripe Bananas (1 and 1/2 cups mashed)
  • 3 cups All-Purpose Flour (spoon & leveled)
  • 1 tsp. Baking Powder
  • 1 tsp. Baking Soda
  • 1/2 tsp. Ground Cinnamon
  • 1 tsp. Ground Allspice
  • 1/2 tsp. Ground Nutmeg
  • 1/2 teaspoon salt
  • 3/4 cup Unsalted Butter, softened to room temperature
  • 1 cup Granulated Sugar
  • 1/2 cup Packed Dark Brown Sugar
  • 3 large Eggs, at room temperature
  • 2 tsp. Vanilla Extract
  • 1.5 cups Buttermilk, at room temperature
  • Spiced Cream Cheese Frosting
  • 12 oz. Full-Fat Block Cream Cheese, softened to room temperature
  • 1/2 cup Unsalted Butter, softened to room temperature
  • 4 cups Confectioners’ Sugar, plus an extra 1/4 cup if needed
  • 2 tsp. Vanilla Extract
  • 1/2 tsp. Salt
  • Chopped Pecans



Preheat the oven to 350°F and grease two 9" cake pans, set aside.


Mash the bananas. Use the ripest bananas you can, the blacker the skin, the better. Set mashed bananas aside.


Whisk the flour, baking powder, baking soda, cinnamon, and salt together. Set aside.


Using a handheld or stand mixer 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 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 incrementally, alternating with the buttermilk, mixing each addition until just incorporated.


Do not over-mix. The batter will be slightly thick and a little lumpy.


Spread batter into the prepared pans. Bake for 25-30 minutes. Baking times vary, so keep an eye on yours.


The cake is done when a toothpick inserted in the center comes out clean.


Remove the cake from the oven and set on a wire rack. Allow to cool completely.



Slice the butter up into pieces and place in a light-colored skillet. (Light colored helps you determine when the butter begins browning.)


Melt the butter over medium heat, stirring occasionally.


Once melted, the butter will begin to foam. Keep stirring occasionally. After 5-8 minutes, the butter will begin browning– you’ll notice lightly browned specks begin to form at the bottom of the pan and it will have a nutty aroma.


Once browned, remove from heat, and immediately pour into a heat-proof bowl. Refrigerate until solid.


In a large bowl using a handheld or stand mixer with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy.


Add 4 cups confectioners’ sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes.


If you want the frosting a little thicker, add the extra 1/4 cup of confectioners sugar (I add it).



Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting.


Top with second cake layer and spread the remaining frosting all over the top and sides.


Garnish with chopped pecans.


Refrigerate for 30 minutes before slicing and serving.