BANANA CAKE

Banana Cake

Because I love you all so much, I thought I would share one of my all-time favorite recipes. Anytime I volunteer (or am volunteered) to bring a dessert somewhere, this is my go-to. It makes a great cake or cupcakes, and it always gets rave reviews. So, you’re welcome. Really. You can make it and thank me later.

CAKE INGREDIENTS
1 1/2 c. bananas, mashed, ripe
2 t. lemon juice
3 c. flour
1 1/2 t. baking soda
1/4 t. salt
3/4 c. butter, softened
2 1/8 c. sugar
3 large eggs
2 t. vanilla
1 1/2 c. buttermilk

FROSTING
1/2 c. butter, softened
1 (8 oz.) package cream cheese
1 t. vanilla
3 1/2 c. powdered sugar

DIRECTIONS:
1. Preheat oven to 275.

2. In a small bowl, mash 3-4 bananas and add lemon juice. Set aside.

3. In a medium bowl, mix flour, baking soda, and salt.

4. In a large mixing bowl, cream butter and sugar until light and fluffy

5. Beat in eggs, one at a time. Then, stir in vanilla.

6. Add flour mixture alternately with the buttermilk (milk, flour, milk, flour, milk, flour). If you don’t have buttermilk, simply add 1 t. of lemon juice to regular milk.

7. Add banana mixture.

8. For a 9×13 pan: butter pan and pour in cake batter. Bake for approximately 1 hour, or until a toothpick inserted into the center comes out clean

For 3 9-inch pans, line the bottom of the pans with parchment paper. (The cake sticks REALLY bad to the pans, which makes stacking a 3-layer cake difficult). Bake for approximately 45 minutes, or until a toothpick inserted into the center comes out clean.

This recipe also makes amazing cupcakes. Fill cupcake liners 2/3 full and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

9. Remove pans from oven and place directly in the freezer for 20-45 minutes. 20 minutes for cupcakes, 30 minutes for 9-inch round pans, and 45 minutes for 9×13 pan.

FROSTING:
1. Cream butter and cream cheese until smooth.

2. Add vanilla.

3. Add powdered sugar, one cup at a time, and beat on a low speed until combined. Mix on high speed until combined.

4. Spread frosting on cooled cake.

**When I make a 3-layer cake or “fancy” cupcakes (where I use a piping bag to frost them) I will either double or make 1.5x the frosting recipe.

 

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10 Responses to BANANA CAKE

  1. Kristin G says:

    I made this cake into my daughter’s 1st birthday smash cake and cupcakes for the guests, it was a HUGE hit! Delicious, thank you so much!

  2. Marlene says:

    Just wanting to make sure the temperature is right at 275? Never cooked a cake lower than 350.

  3. Patti says:

    My daughter asked for a banana cake for her 3rd birthday party. Naturally I hit Pinterest. This came up right away. At the time, there were no comments, so I wasn’t sure what to expect. Made a test cake this weekend — OH MY GOODNESS IS IT EVER DELICIOUS! My daughter loved it and gave the go-ahead to make it for her birthday. Thank you for sharing!

  4. Mariana says:

    Hi, great recipe I can’t wait to try it. I just have one doubt: does t. stand for teaspoon or tablespoon?

  5. Summer says:

    Mariana, I’ve always interpreted a lowercase t to stand for teaspoon and an uppercase T to stand for Tablespoon. I would also like to know if you really cook this cake at 275?

  6. Brittany says:

    275 for an hour works… I wasn’t too sure myself but it keeps the cake moist and from burning! Frosting ends up being pretty sweet but really good.

  7. Mayra says:

    How long will this cake keep? I am thinking to do for a wdedding cake. How many days ahead can I make this?

  8. Vao says:

    I baked this today and it was delicious!! I baked it in a 9×13 glass pan. I didn’t have any buttermilk, but I used some vinegar in milk as a substitute. I only added 3 cups of powdered sugar to the frosting because I like the taste of the cream cheese more than the sugar. The combination of the cake with the frosting was awesome! Next time I will bake a two or three layer cake because the amount of frosting I had was too much for a 9×13 pan. But I’m not complaing because now I have to bake another small cake to use up this frosting lol. Thanks for this recipe!

  9. Dona says:

    Hi, I just made your recipe. But I’m a little confused.

    I heated the oven on 275F. It took me more that 70 minutes for the cupcakes and about 1 1/2 hour for the cake. Do you think next time I should bake at a higher temperature?

    Also when you say put the cake in the freezer, do you mean without removing it from the pan? Do you cover it in the freezer?

    Thank you in advance!

  10. Torrie says:

    I am making this tonight for my mother in laws birthday tomorrow. I am so excited to try! looks so delicious :) Thanks for sharing your recipe!

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