Description
This banana cake is incredibly moist, flavorful, and easy to make, thanks to a clever freezer trick that locks in moisture. Topped with creamy cream-cheese frosting, it’s perfect for any occasion.
Ingredients
- 1½ cups ripe bananas, mashed
- 2 teaspoons lemon juice
- 3 cups all-purpose flour
- 1½ teaspoons baking soda
- ¼ teaspoon salt
- ¾ cup butter, softened (for the cake)
- 2 1⁄8 cups sugar
- 3 large eggs
- 2 teaspoons vanilla (for the cake)
- 1½ cups buttermilk
- ½ cup butter, softened (for the frosting)
- 1 (8-ounce) package cream cheese, softened
- 1 teaspoon vanilla (for the frosting)
- 3½ cups icing sugar
Instructions
- Preheat the oven to 275 °F (135 °C) and grease & flour a 9×13-inch pan.
- Mix mashed bananas with lemon juice in a small bowl; set aside.
- Whisk together flour, baking soda, and salt in a medium bowl; set aside.
- Cream ¾ cup butter with 2 1⁄8 cups sugar until light and fluffy.
- Beat in eggs one at a time, then stir in 2 teaspoons vanilla.
- Alternate adding the flour mixture and buttermilk to the batter, then stir in the banana mixture.
- Pour the batter into the prepared pan and bake for 1 hour, or until a toothpick comes out clean.
- Immediately after baking, transfer the cake to the freezer for 45 minutes.
- For the frosting: Cream ½ cup butter and cream cheese until smooth, beat in 1 teaspoon vanilla, add icing sugar on low speed until combined, then on high until smooth.
- Spread the frosting over the cooled cake. Optionally, top with chopped walnuts or decorations.
Notes
- Use very ripe bananas with brown spots for the best flavor and texture.
- Do not skip the freezing step—it helps lock in the cake’s moisture.
- Store leftovers in the refrigerator for several days.
- You can freeze individual slices for long-term storage.
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 50g
- Sodium: 280mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0.5g
- Carbohydrates: 68g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg
