This is by far the best Banana Cake I have ever tasted. I would recommend anyone who loves banana cake or banana bread give it a try.
This is so good. I thought the oven temp was a little low, but this cake baked up beautifully. I don't know if the little freezer trick to this recipe is what ensured its moistness or not, but I did it, and this cake was exceptionally moist and mmmmmmm..... mmmmmm.... delicious. I followed the directions exactly as stated and got exceptional results. I threw this baby in the fridge and took it to Thanksgiving the next day.
1 1/2 cups bananas, mashed, ripe
2 teaspoons lemon juice
3 cups flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
3/4 cup butter, softened
2 1/8 cups sugar
3 large eggs
2 teaspoons vanilla
1 1/2 cups buttermilk
1/2 cup butter, softened
1 (8 ounce) package cream cheese, softened
1 teaspoon vanilla
3 1/2 cups icing sugar
Preheat oven to 275 degrees
Grease and flour a 9x13 pan
In a small bowl, mix mashed banana with the 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 eggs, one at a time, then stir in 2 tsp vanilla
Beat in the flour mixture alternating with the buttermilk
Stir in banana mixture
Pour batter into prepared pan and bake in preheated oven for one hour or until toothpick inserted in center comes out clean
Remove from oven and place directly into the freezer for 45 minutes. This will make the cake very moist
For the frosting, cream the butter and cream cheese until smooth
Beat in 1 tsp vanilla
Add icing sugar and beat on low speed until combined, then on high speed until frosting is smooth
Spread on cooled cake
Sprinkle chopped walnuts over top of the frosting
* Next time I make this I am going to add nuts to the cake also.
I hope you enjoy this recipe. I don't do much cooking as most of you know. That is my story and I am sticking to it. I don't want to ruin my reputation !