Can I make a smaller batch?

Yes, the recipe can easily be halved and baked in an 8x8 inch (20x20 cm) square cake pan.

Can I make regular cream cheese frosting?

Yes, you can omit the maple syrup and maple extract. If you need to thin out the frosting, you can add a bit of milk, sour cream or Greek yogurt.

Is there a difference between banana cake and banana bread?

Yes. Banana cake tends to be lighter in texture, while banana bread is a bit more dense and not as sweet.

Can I make this cake gluten-free?

If you are gluten-free, you can use a 1-to-1 cup gluten-free flour blend. Please let me know how it turned out for you!

Spiced Banana Cake with Maple Cream Cheese Frosting

Name: Spiced Banana Cake with Maple Cream Cheese Frosting
Prep time: 25 min
Cook time: 40 min
Total time: PT-481458H16M59S
Yield: 16
Ingredients: 2 1/4 Cups (270g) All-Purpose Flour; 1 1/2 Teaspoon Baking Soda; 1/2 Teaspoon Fine Salt; 2 1/4 Teaspoon Ground Cinnamon; 1 Teaspoon Ground Ginger; 1/2 Teaspoon Ground Nutmeg; 1/4 Teaspoon Ground Clove; 1 1/2 Cup (340g) Mashed Bananas, 3 medium ripe bananas; 3/4 Cup (150g) Granulated White Sugar; 1/2 cup (100g) Light Brown Sugar, packed; 1/2 Cup Unsalted Butter, room temp; 1/4 Cup (49g) Neutral Oil (avocado, canola or vegetable oil); 3 Whole Large Eggs, room temperature; 2 Teaspoon Vanilla Paste or Extract; 1/2 Cup (113g) Buttermilk (I used 2%), room temp; 8 Ounce (227g) Full-Fat Cream Cheese, room temp; 1/2 Cup (113g) Butter, room temp; 1/4 Teaspoon Fine Salt; 2 Tablespoons Pure Maple Syrup; 3/4 to 1 Teaspoon Maple Extract; 1/2 to 3/4 Teaspoon Ground Cinnamon; 3 1/2 Cups (396g) Powdered Sugar

Description

Moist and fluffy Spiced Banana Cake with maple cream cheese frosting is a delicious variation on the classic banana bread! This easy, no fuss, one layer sheet cake is flavored with sweet bananas and warm spices and then, slathered with a luscious cinnamon maple cream cheese frosting!

Ingredients

Spiced Banana Cake

2 1/4 Cups (270g) All-Purpose Flour
1 1/2 Teaspoon Baking Soda
1/2 Teaspoon Fine Salt
2 1/4 Teaspoon Ground Cinnamon
1 Teaspoon Ground Ginger
1/2 Teaspoon Ground Nutmeg
1/4 Teaspoon Ground Clove
1 1/2 Cup (340g) Mashed Bananas, 3 medium ripe bananas
3/4 Cup (150g) Granulated White Sugar
1/2 cup (100g) Light Brown Sugar, packed
1/2 Cup Unsalted Butter, room temp
1/4 Cup (49g) Neutral Oil (avocado, canola or vegetable oil)
3 Whole Large Eggs, room temperature
2 Teaspoon Vanilla Paste or Extract
1/2 Cup (113g) Buttermilk (I used 2%), room temp

Maple Cinnamon Cream Cheese Frosting

8 Ounce (227g) Full-Fat Cream Cheese, room temp
1/2 Cup (113g) Butter, room temp
1/4 Teaspoon Fine Salt
2 Tablespoons Pure Maple Syrup
3/4 to 1 Teaspoon Maple Extract
1/2 to 3/4 Teaspoon Ground Cinnamon
3 1/2 Cups (396g) Powdered Sugar

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Instructions

Preheat & Prep Pan - Position a rack in the center of the oven and preheat it to 350ºF (180ºC). Prep a 9x13 inch (23x33 cm) cake pan, by buttering the bottom and sides. You can also line it with parchment paper. Set aside.
Mash the Bananas - In a shallow bowl or plate, finely mash the bananas with a fork. Set aside.
Combine Dry Ingredients - In a medium bowl, combine all-purpose flour, baking soda, cinnamon, ginger, clove, nutmeg and fine salt. Set aside.
Combine Butter, Sugars & Oil - With an electric mixer on medium/high speed, cream together room temperature butter, white sugar and brown sugar. About 2 minutes. With the mixer still on medium speed, slowly drizzle in the oil and whisk until light and fluffy. About 2 minutes.
Add Eggs - Whisk eggs in one at a time, mixing well after each addition. Scrape down the sides and bottom of the bowl as needed.
Add Bananas & Vanilla - Whisk in mashed bananas and vanilla until incorporated.
Combine Wet & Dry Ingredients - Sift in half of the dry ingredients into the wet ingredients and mix just until combined. Then mix in all of the buttermilk just until combined. Finally, sift in the remaining dry ingredients and mix just until incorporated. Do not overmix.
Bake Cake - Pour the cake batter into the prepared pan. Bake for 35 to 40 minutes or until a toothpick insert into the center comes out clean. Loosely tent the top of the cake after 25 minutes if it gets too brown. Allow to cool on a wire rack for 10 minutes, then remove the cake from the pan and cool completely.
Make Maple Cream Cheese Frosting - In a large mixing bowl, add room temperature cream cheese, room temperature butter and fine salt. Whip on high speed until light and fluffy, about 2 minutes. You can use a stand mixer fitted with a paddle attachment or a hand-held electric mixer. Then whisk in the maple syrup, maple extract and cinnamon. Gradually mix in the powdered sugar until combined.
Taste and Adjust - If you'd like more flavor, you can add more cinnamon or maple extract. If you'd like it thicker frosting, add more powdered sugar. If you'd like it thinner, add a bit of maple syrup, heavy cream, milk or Greek Yogurt. If it's too sweet, add a pinch of salt.
Frost & Serve - Once the cake is completely cooled, slather it with frosting. You can either just frost the top and keep the sides naked or frost down the sides as well. Serve immediately and enjoy!

Notes

Tenting - Loosely tent the top of the cake with foil, after 25 minutes of baking if it gets too brown.

Frosting Notes - If your frosting is too thin, add more powdered sugar. If the frosting is too thick, add a tablespoon of maple syrup, heavy cream, Greek yogurt or milk at a time, until you reach your desired consistency. If it's too sweet, add a bit more salt or cream cheese.

Storage - Store in the fridge for up to 5 days. Allow to come to room temperature before serving. Please see additional storage notes in the body of the post.

Prep Time: 25
Cook Time: 40 Minutes