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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.