Description
This very moist banana cake is soft, tender, and topped with creamy frosting. It is an easy homemade cake perfect for ripe bananas.
Ingredients
- Banana cake:
- 1 1/2 cups mashed ripe bananas
- 2 teaspoons lemon juice
- 3 cups all purpose flour
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 3/4 cup unsalted butter softened
- 2 cups granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups buttermilk
- Cream cheese frosting:
- 1/2 cup unsalted butter softened
- 8 ounces cream cheese softened
- 1 teaspoon vanilla extract
- 3 1/2 cups powdered sugar
Instructions
- Preheat the oven to 275°F and grease a 9 by 13 inch metal baking pan.
- In a small bowl, mix the mashed bananas with the lemon juice and set aside.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a large bowl, beat the butter and sugar until light and fluffy, about 3 minutes.
- Add the eggs one at a time, mixing well after each addition, then mix in the vanilla.
- Add the flour mixture and buttermilk alternately, beginning and ending with the flour, mixing just until combined.
- Stir in the mashed bananas and spread the batter evenly into the prepared pan.
- Bake for 60 to 75 minutes until a toothpick inserted in the center comes out clean.
- Remove the cake from the oven and place the pan directly into the freezer for 45 minutes.
- For the frosting, beat the butter and cream cheese until smooth. Add the vanilla and powdered sugar and beat until creamy.
- Spread the frosting over the cooled cake before slicing and serving.
Notes
- Store covered in the refrigerator for up to 4 days.
- Prep Time: 25 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American