Skip to main content

Banana Cake with Cream Cheese Icing

When I found this recipe on Recipezaar, I thought it looked yummy.
Then when I saw it has almost 500 five-star ratings, I knew I had to try it!

The method is kinda kooky.
The cooking temp is strange.
The ingredients are super-simple.
This cake is impossibly moist.


And.. it is one of the BESTEST cakes I've ever made!

Follow the directions, even though they make ya say. "huh?"
You'll be glad you did!

Oh! and it's best the next day!
So, make it early!

Even those who hate banana bread will love this simple cake!
It's NOT the same thing!

Banana Cake with Cream Cheese Icing

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 (or powdered) sugar

Garnish (optional):

  • chopped walnuts

Directions:

  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 275 F. degree oven.
  10. Check it in about one hour, Bake until a toothpick inserted in center comes out clean. (it took my bunt 1 hour and 15 min)
  11. Remove from oven and place directly into the freezer for 45 minutes. This will make the cake very moist.
  12. For the frosting, cream the butter and cream cheese until smooth.
  13. Beat in 1 teaspoon vanilla.
  14. Add icing sugar and beat on low speed until combined, then on high speed until frosting is smooth.
  15. Spread on cooled cake.
  16. Sprinkle chopped walnuts over top of the frosting, if desired.
  17. ENJOY!
**Tip** I like my cream cheese icing better than this recipe, so next time, I'll use mine.
It's wonderful served chilled or room temperature!

Labels:

Comments

  1. Melinda Orr - BANDANA GIRLJuly 22, 2015 at 4:41 AM

    This was a great cake...I added real vanilla bean to the frosting and was terrific! Got a link to your Cream Cheese Icing?

    ReplyDelete
  2. Pamela TakeshigeAugust 1, 2015 at 7:45 PM

    Your photo shows the cake in a ring pan. Would the cooking time change? How about the amount of batter?

    ReplyDelete

Post a Comment

Popular posts from this blog

Ruth's Chris Sweet Potato Casserole

This Ruth’s Chris sweet potato casserole is a copycat of the restaurant version. It’s a layer of creamy sweet potatoes that’s topped with the most delicious brown sugar and pecan streusel. This sweet potato casserole is perfect for your holiday meals! I love Ruth's Chris version and this one is just as good. It is more a dessert than a side dish, but its so good. If you have it for a dessert, add vanilla ice cream and its even a bigger hit! Ruth's Chris Sweet Potato Casserole Servings: 6-8 Instructions: CRUST: 1 cup brown sugar 1/3 cup flour 1 cup chopped nuts (pecans preferred) 1/2 cup butter (melted) SWEET POTATO MIXTURE 3 cups mashed sweet potatoes (can use canned to save time, just drain) 1 cup sugar 1/2 teaspoon salt 1 teaspoon vanilla 2 eggs (well beaten) 1/4 cup butter, melted (1/2 cup) Instructions: Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside. Preheat oven to 350 degrees. Combine sweet potatoes, sugar,...
3 comments
Read more

Slow Cooker "Melt in Your Mouth" Pot Roast

This recipe has proven to produce thee best pot roast I've ever made.  Every component is pure perfection.  The meat is juicy and fall-apart tender.  The vegetables are cooked just right and are full of flavor.  The seasonings are simply spot on and the broth yields a fabulous gravy-like sauce that is divine when poured over everything prior to serving. We usually have leftovers of this, so we often make hash the following day.  The leftover roast is, also, fabulous utilized in a hot roast beef sandwich for lunch. Yields 4 - 6 servings. Slow Cooker "Melt in Your Mouth" Pot Roast Ingredients: 1 chuck roast (mine was 3 pounds) Olive oil 1 pound carrots, peeled and cut into large chunks 2 pounds potatoes, peeled and cut into large chunks 1 onion, peeled and cut into large chunks 2 stalks celery, cut into large chunks (optional) 1 cup beef broth 1 tablespoons corn starch SEASONING MIX : 2 tablespoons steak seasoning (mine is st...
10 comments
Read more

Cracker Barrel's Hashbrowns Casserole - Copycat

I don't know if this is Cracker Barrel's actual hash browns casserole recipe, but it is close. This recipe can feed a large crowd and is good for a brunch. Cracker Barrel's Hashbrowns Casserole - Copycat Servings: 10-12 Ingredients: 2 lbs frozen hash browns 1/2 cup margarine or 1/2 cup butter, melted 1 (10 1/4 ounce) can cream of chicken soup 1 pint sour cream 1/2 cup onion, peeled and chopped 2 cups cheddar cheese, grated 1 teaspoon salt 1/4 teaspoon pepper Instructions: Preheat oven to 350°F and spray an 11 x 14 baking dish with cooking spray. Mix the above ingredients together, place in prepared pan and bake for 45 minutes or until brown on top.
12 comments
Read more