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Banana Cake
Ingredients
1 ½
cups
ripe bananas
mashed (I used about 4 medium sized bananas)
2
teaspoons
lemon juice
3
cups
flour
1 1
⁄2 teaspoons baking soda
1
⁄4 teaspoon salt
3
⁄4 cup butter
softened
2
cups
plus 2 tablespoons of 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 powdered sugar
Instructions
Preheat oven to 275.
Grease and flour a 9 x 13 metal cake pan.
On a dinner plate place the peeled bananas and use a fork to mash them.
Then place bananas in a bowl and pour lemon juice on top; set aside.
In a medium bowl, mix flour, baking soda and salt; set aside.
In a large bowl, cream ¾ cup butter and 2 cups plus 2 tablespoons of sugar until light and fluffy.
Beat in eggs, one at a time.
Then stir in 2 teaspoons of vanilla.
Beat in the flour mixture alternately with the buttermilk.
Stir in banana mixture.
Pour batter into prepared pan and bake in preheated oven for one hour or until toothpick inserted in center comes out clean.
Remove from oven and place directly into the freezer for 45 minutes.
Frosting
Cream the butter and cream cheese until smooth.
Beat in 1 teaspoon vanilla.
Add powdered sugar and beat on low speed until combined, then on high speed until frosting is smooth.
Spread on cooled cake.
Sprinkle chopped walnuts over top of the frosting, if desired.
Notes
I store the leftovers in the refrigerator.