Ingredients:
For the banana cake:
2 cups (250g) all-purpose flour 
1 ½ tsp baking powder
1 tsp baking soda
½ tsp salt 
1 cup (200g) granulated sugar
½ cup (100g) brown sugar
½ cup (115g) unsalted butter, softened 
2 large eggs 
1 tsp vanilla extract
1 cup (240g) mashed ripe bananas (about 2-3 bananas) 
½ cup (120ml) buttermilk 
For the cream cheese frosting:
8 oz (225g) cream cheese, softened 
½ cup (115g) unsalted butter, softened
3 cups (360g) powdered sugar
1 tsp vanilla extract
1-2 tbsp milk (if needed for consistency)
Instructions:
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan. 
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. 
In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy. 
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. 
Mix in the mashed bananas until well combined. 
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the flour mixture. Mix until just combined; do not overmix. 
Pour the batter into the prepared baking pan and spread it evenly. 
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan on a wire rack. 
While the cake cools, prepare the cream cheese frosting. In a large bowl, beat the softened cream cheese and butter until smooth and creamy. 
Gradually add the powdered sugar and vanilla extract, beating until the frosting is smooth and well combined. If the frosting is too thick, add 1-2 tablespoons of milk to reach your desired consistency. 
Once the cake is completely cool, spread the cream cheese frosting evenly over the top. Slice and serve this deliciously moist banana cake! For an extra touch, garnish with banana slices or chopped nuts if desired. 
Prep Time: 20 min | Baking Time: 30-35 min | Total Time: 1 hour
Calories: 350 kcal per serving | Servings: 12