Banana Cake
Have a handful of speckled bananas lying around? Grab them and make this super moist, totally incredible banana cake with them immediately.
Servings 16 servings
Ingredients
- 1 1/2 cups mashed banana
- 2 tsp. lemon juice
- 3 cups all-purpose flour
- 1 1/2 tsp. baking soda
- 1/4 tsp. kosher salt
- 3/4 cup butter, softened
- 2 cups + 2 Tbsp. granulated sugar
- 3 large eggs
- 2 tsp. vanilla extract
- 1 1/2 cups buttermilk
For the Cream Cheese Frosting:
- 1/2 cup butter, softened
- 8 oz. cream cheese, softened
- 1 tsp. vanilla extract
- 3 1/2 cups powdered sugar
- chopped walnuts, optional
Instructions
- Preheat oven to 275 degrees F. Grease a 9x13 pan well. Mix together the banana and lemon juice in a bowl and set aside. In a large bowl, whisk together the flour, baking soda and salt. Set aside.
- In the bowl of a stand mixer, add the butter and sugar. Cream together until light and fluffy, about 2 minutes. Add eggs, one at a time, mixing well after each addition. Mix in vanilla.
- Add the flour and banana mixture alternatively to the creamed butter mixture. Add buttermilk and mix until just combined. Stir in bananas by hand.
- Pour into the prepared pan and bake for an hour, or until a toothpick comes out clean. Remove from the oven and place in the freezer for 45 minutes. This will make the cake very moist.
- Meanwhile, make the frosting. Cream together the butter and cream cheese. Add powdered sugar and beat until very light and fluffy, about 5 minutes. Spread on the cooled cake. Sprinkle with walnuts if desired.