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Monday, July 4, 2011

Best Banana Cake Ever!

I'm a banana lover--banana bread, banana shakes, banana ice cream, banana cake, or just plain bananas--I'm a big fan!  
It seems like most banana cakes taste basically just like  banana bread, but this one is definitely cake.  It is the very best banana cake recipe I've ever found--it's awesome!  Don't be afraid to put the cake right from the hot oven into the freezer, but make sure you use a metal or pyrex baking dish.
(I meant to take a photo, but it got snarfed up before I had a chance, so this is lifted from the 'net.)

3/4 c. butter
2 1/8 c. sugar
3 eggs
2 t. vanilla
3 c. flour
1 1/2 t. baking soda
1/4 t. salt
1 1/2 c. buttermilk
2 t. lemon juice
1 1/2 c. mashed banana

Preheat over to 275 F. Grease & flour 9x13" baking dish (pyrex or metal).
In a small bowl combine mashed bananas and lemon juice.  Set aside. In a medium bowl combine flour, baking soda, and salt.  Set aside.
In a large mixing bowl, cream 3/4 c. butter and sugar until light and fluffy. Beat in eggs one at a time; add vanilla.
Beat in flour mixture alternately with buttermilk.  Stir in banana mixture. Pour batter into baking dish.
Bake in oven for 1 hour, or until toothpick comes out clean.  Remove from oven and immediately place in freezer for 45 minutes.

1/2 c. butter, softened
1 (8 oz.) pkg. cream cheese, softened
3 1/2 c. powdered sugar
1 t. vanilla

DIRECTIONS: Beat all ingredients in order until smooth.  Spread on cooled cake.


Trish said...

Very Good :)

allgoodfoodfromscratch said...

Are you sure it needs to be baked at 275? I just checked my cake after an hour and it's not even close to being done.

Pat Dohaney said...

Is the temperature correct? 275?

Magda said...

The cake is amazing! Very moist and just the right amount of banana flavor. The cake is so good, I went light on the frosting. I didn't freeze mine, we ate it warm. I baked it at 375, and checked it 10 minutes before the timer was due to go off and it was perfect. I used a Pyrex glass dish and a kitchenaid to mix it. This recipe is definitely a keeper. Thank you for sharing!