Pregnancy Friendly Classic Banana Cake
Total time2 hr
Prep time25 min
Cook time35 min
4.8(4)
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Learn more →Ingredients
12 servings
For the cake
- 2 ½ cups all-purpose flour
- 1 ½ tsp baking soda
- ½ tsp fine salt
- ½ tsp ground cinnamon
- ½ cup (1 stick) unsalted butter, softened
- 1 cup packed light brown sugar
- ½ cup granulated sugar
- 2 large eggs, room temperature
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- 1 ½ cups mashed very ripe banana (about 3 large bananas)
- 1 tsp pure vanilla extract
- ¾ cup buttermilk, room temperature
- ¼ cup sour cream, room temperature
For the frosting
- 8 oz cream cheese, softened
- ½ cup (1 stick) unsalted butter, softened
- 3 cups powdered sugar, sifted
- 1 tsp pure vanilla extract
- 1 pinch fine salt
- 1–2 tbsp heavy cream, as needed
Instructions
- 1
Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans, line the bottoms with parchment paper, and grease the parchment.
- 2
In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon until evenly combined. Set aside.
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