This is the BEST Banana Cake! It's moist and sweet and topped with a tangy cream cheese frosting!
Prep Time30 mins
Cook Time1 hr
Freeze Time45 mins
Total Time2 hrs 15 mins
Servings: 15 slices
Preheat oven to 275°F and grease and flour a 9x13-inch metal cake pan.
On a dinner plate place the peeled bananas and use a fork to mash them.
Then place bananas in a bowl and pour lemon juice on top; set aside.
In a medium bowl, mix flour, baking soda, and salt; set aside.
In a large bowl, cream ¾ cup butter and sugar until light and fluffy.
Beat in eggs, one at a time.
Then stir in the vanilla extract.
Beat in the flour mixture alternately with the buttermilk.
Stir in banana mixture.
Pour batter into prepared pan and bake in preheated oven for one hour or until a toothpick inserted in center comes out clean.
Remove from oven and place directly into the freezer for 45 minutes.
Cream the butter and cream cheese until smooth.
Beat in 1 teaspoon vanilla.
Add powdered sugar and heavy cream and beat on low speed until combined, then on high speed until frosting is smooth.
Spread on cooled cake.
Calories: 522kcal | Carbohydrates: 87g | Protein: 4g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 78mg | Sodium: 190mg | Potassium: 154mg | Fiber: 1g | Sugar: 64g | Vitamin A: 605IU | Vitamin C: 2.2mg | Calcium: 43mg | Iron: 1.4mg