This banana cake is a delightful treat that perfectly balances the sweetness of ripe bananas with a creamy, indulgent frosting. It’s a classic recipe that never fails to impress, and it’s incredibly easy to make.
Why You’ll Love This Recipe:
You’ll love this recipe for its simplicity and incredible taste. The moist, flavorful cake paired with the luscious cream cheese frosting creates a truly irresistible combination. Whether it’s for a special occasion or a simple family gathering, this banana cake is sure to be a hit.
Ingredients:
- 1 1/2 cups bananas, mashed, ripe
- 2 teaspoons lemon juice
- 3 cups flour
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 3/4 cup butter, softened
- 2 1/8 cups sugar
- 3 large eggs
- 2 teaspoons vanilla
- 1 1/2 cups buttermilk
Frosting: - 1/2 cup butter, softened
- 1 (8 ounce) package cream cheese, softened
- 1 teaspoon vanilla
- 3 1/2 cups icing sugar
Directions:
- Preheat oven to 275°F /135C.
- Grease and flour a 9 x 13 pan.
- In a small bowl, mix mashed banana with the lemon juice; set aside.
- In a medium bowl, mix flour, baking soda, and salt; set aside.
- In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy.
- Beat in eggs, one at a time, then stir in 2 tsp vanilla.
- Beat in the flour mixture alternately with the buttermilk.
- Stir in the banana mixture.
- Pour batter into prepared pan and bake in preheated oven for one hour or until a toothpick inserted in the center comes out clean.
- Remove from the oven and place directly into the freezer for 45 minutes. This will make the cake very moist.
- For the frosting, cream the butter and cream cheese until smooth.
- Beat in 1 teaspoon vanilla.
- Add icing sugar and beat on low speed until combined, then on high speed until frosting is smooth.
- Spread on the cooled cake.
- Sprinkle chopped walnuts over the top of the frosting, if desired (or hearts!).
Prep Time: 20 minutes
Cooking Time: 60 minutes
Total Time: 1 hour 20 minutes
Kcal: 350 per serving
Servings: 12
Storage:
Store the cake in an airtight container in the refrigerator for up to 5 days. If you’d like to freeze it, wrap the cake tightly in plastic wrap and aluminum foil, and it will keep well for up to 3 months.
Recipe Tips:
- For a variation, consider adding a handful of chocolate chips to the batter for a delightful twist.
- Ensure the bananas are very ripe for the best flavor and sweetness in the cake.
- If you prefer a lighter frosting, you can reduce the amount of icing sugar to achieve the desired consistency.
Enjoy this delicious banana cake, and don’t be surprised if it becomes a new family favorite!