Banana Cake
Servings 15 slices
This is the BEST Banana Cake! It's moist and sweet and topped with a tangy cream cheese frosting!
Ingredients
Cake
- 1½ cups ripe bananas mashed (I used about 4 medium-sized bananas)
- 2 teaspoons lemon juice
- 3 cups all-purpose flour
- 1½ teaspoons baking soda
- ¼ teaspoon kosher salt
- ¾ cup unsalted butter softened
- 2 cups + 2 tablespoons granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1½ cups buttermilk
Frosting
- ½ cup unsalted butter softened
- 8 ounces whipped cream cheese softened
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- 3½ cups powdered sugar
Instructions
Cake
- 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 1 hour or until a toothpick inserted in center comes out clean.
- Remove from oven and place directly into the freezer for 45 minutes.
Frosting
- 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.
Nutrition
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
Find it online: www.sugarandsoul.co/best-banana-cake/