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Ingredients
| salted butter: 3/4 cup |
| granulated sugar: 2 1/8 cups |
| eggs: 3 |
| vanilla extract: 2 tsp |
| all-purpose flour (unsifted): 3 cups |
| baking soda: 1 1/2 tsp |
| salt: 1/4 tsp |
| buttermilk: 1 1/2 cups |
| lemon juice: 2 tsp |
| bananas (mashed): 1 1/2 cups |
| salted butter: 1/2 cup (softened) |
| cream cheese: 1 8oz package (softened) |
| powdered sugar (unsifted): 3 1/2 cups |
| vanilla extract: 1 tsp |
Banana Cake VI
Credit: AllRecipes
User rating:
"This cake was first made for me by a friend while I was visiting her after she had delivered her 11th child. I told her, 'I should have baked for you!'"
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Prep Time
30 min -
Cook Time
60 min -
Servings
18 serving(s)
Tags
Directions
- Preheat oven to 275 degrees F (135 degrees C). Grease and flour a 9x13 inch pan. In a small bowl, mix mashed bananas with lemon juice, set aside. In a medium bowl, mix flour, baking soda and salt. Set aside.
- In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in 2 teaspoons vanilla. Beat in the flour mixture alternately with the buttermilk. Stir in banana mixture. Pour batter into prepared pan.
- Bake in preheated oven for 1 hour, or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and place directly into freezer for 45 minutes. This will make the cake very moist.
- For the frosting: In a large bowl, cream 1/2 cup butter and cream cheese until smooth. Beat in 1 teaspoon vanilla. Add confectioners sugar and beat on low speed until combined, then on high until frosting is smooth. Spread on cooled cake.