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Banana Cake

Moist banana layer cake with cream cheese frosting — chilled before frosting for best results

Section
Desserts · Cakes
Source
Allrecipes
Oven
275°F
Pan
9×13 inch

Ingredients

Cake

  • ¾ cup butter
  • 2⅛ cups white sugar
  • 3 eggs
  • 2 tsp vanilla extract
  • 3 cups all-purpose flour
  • 1½ tsp baking soda
  • ¼ tsp salt
  • 1½ cups buttermilk
  • 2 tsp lemon juice
  • 1½ cups mashed bananas

Cream Cheese Frosting

  • ½ cup butter, softened
  • 1 (8 oz) pkg cream cheese, softened
  • 3½ cups confectioners' sugar
  • 1 tsp vanilla extract

Directions

  1. Preheat oven to 275°F (135°C). Grease and flour a 9×13 inch pan.
  2. In a small bowl, mix mashed bananas with lemon juice. Set aside.
  3. In a large bowl, cream ¾ cup butter and 2⅛ cups sugar until light and fluffy. Beat in eggs one at a time, then add 2 tsp vanilla. Alternately mix in flour and buttermilk. Stir in banana mixture.
  4. Pour batter into prepared pan. Bake for 1 hour, or until a toothpick inserted in the center comes out clean.
  5. Remove from oven and place directly into the freezer for 45 minutes. This makes the cake very moist.
  6. For the frosting: beat ½ cup butter and cream cheese together until smooth. Beat in confectioners' sugar and vanilla on low speed until combined, then on high until smooth. Spread on cooled cake.
Nan's method: The freezer step is the secret — it makes the cake incredibly moist.