Thursday, September 3, 2009

BEST EVER Banana Cake with Cream Cheese Frosting.

I am not a big dessert 'eater', but I do enjoy making them.  My Grandma Chadd used to make a great banana bread and this cake reminds me of that bread - and I promise that if you follow the directions EXACTLY (meaning the freezer part), you will always get rave reviews for this cake.

The oven temp of 275° F may sound a little low, but this cake bakes up beautifully.
If you don't have buttermilk, just add 1-3/4 tablespoons of cream of tartar to a cup of milk, or add a tablespoon of lemon juice or white vinegar to a cup of milk and let it stand for 5 to 10 minutes. 
In many baking recipes, you can also just use plain yogurt or sour cream instead of buttermilk. 
The baking time may vary based on individual ovens, so after an hour just use a clean knife or toothpick and stick it into the center of the cake - if it comes out clean it is done.
It can take some ovens 1.5 hours so start checking after 1 hour the first time you make it, to get your timing right.
1¼ hours (approx.) | 15 min prep

Preheat oven to 275° (130 C)

1 9x13 pan

    * 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


    * 1 cup butter, softened
    * 2 (8 ounce) packages cream cheese, softened
    * 2 teaspoon vanilla
    * 7 cups icing sugar (or confectioner's sugar


* chopped walnuts


  1. Preheat oven to 275°.
  2. Grease and flour a 9 x 13 pan.
  3. In a small bowl, mix mashed banana with the lemon juice; set aside.
  4. In a medium bowl, mix flour, baking soda and salt; set aside.
  5. In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy.
  6. Beat in eggs, one at a time, then stir in 2 tsp vanilla.
  7. Beat in the flour mixture alternately with the buttermilk.
  8. Stir in banana mixture.
  9. Pour batter into prepared pan and bake in preheated oven for one hour or until toothpick inserted in center comes out clean.
  10. Remove from oven and place hot pan directly into the freezer for 45 minutes. This will make the cake very moist, trust me!
  11. For the frosting, cream the butter and cream cheese until smooth.
  12. Beat in 1 teaspoon vanilla.
  13. Add icing sugar and beat on low speed until combined, then on high speed until frosting is smooth.
  14. Spread on cooled cake.
  15. Sprinkle chopped walnuts over top of the frosting, if desired.

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