Before I get into today’s post, I want to address those of you out there who read “banana cake” and thought, “Eh, doesn’t really sound like something I’d be that into.” Trust me, it is. I was skeptical myself before I took my first bite…but seriously, this cake is heavenly. Now that we’ve gotten that out of the way…
Yesterday was my sister’s birthday. She’s kind of in love with the banana cake from Icing on the Cake, so I was planning to get one for her little party we threw last night. And then the saddest thing ever happened (okay, maybe not ever, but certainly when it comes to birthday cakes it was!). I called to order the cake yesterday morning only to discover they are closed on Mondays. Noooooo!!!! Since we were all craving the cake, I decided I would just have to make one myself and hope that it even paled in comparison to the one we would be missing.
I started digging around the Internet for banana cake recipes. I found one on Food.com that looked more than promising. The person who posted the recipe said it was the best banana cake ever…and one of the commenters said that to say it was the best banana cake ever was an understatement. Sounded good to me!
The cake was awesome. Don’t get me wrong, I’m still going to go to Icing on the Cake because it’s always better when someone else makes the cake for you, but seriously, the cake I made last night TOTALLY hit the spot. And now, if we ever move, I won’t have to mourn the loss of banana cake from my life…I’ll be able to whip one up if I need to!
On a side note, this cream cheese frosting was PERFECTION. My sister said next year I could just stick the candles in a mound of that frosting and she’d be happy. Done and done.
- 1½ cups ripe bananas, mashed (Jane note: mash the bananas REALLY WELL…no lumps!)
- 2 teaspoons lemon juice
- 3 cups flour
- 1½ teaspoons baking soda
- ¼ teaspoon salt
- ¾ cup butter, softened
- 2⅛ cups sugar
- 3 large eggs
- 2 teaspoons vanilla
- 1½ cups buttermilk
- Preheat oven to 300°.
- Grease and flour a 9 x 13 pan or two 9-inch round pans. (Jane note: For the round pans, I actually had some leftover batter – you want to fill the pans up about halfway – the cake grows when cooking)
- 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 ¾ cup butter and 2⅛ cups sugar until light and fluffy. Beat in eggs, one at a time, then stir in 2 tsp vanilla. Beat in the flour mixture alternately with the buttermilk. Stir in banana mixture.
- Pour batter into prepared pan(s) and bake in preheated oven for about 45 minutes, until toothpick inserted in center comes out clean and cakes are lightly browned.
- Remove from oven and place directly into the freezer for 45 minutes. (Jane note: if you are making two rounds, let them cool in the pan 5-10 minutes, pop them out of the pan onto cooling racks, THEN put in the freezer. The original recipe claims this immediate freezing step will make the cake very moist…I also like doing this because then my cake is ready to be frosted more quickly.)
- - ¾ cup butter, softened
- - 1 (8 ounce) package cream cheese, softened
- - 1 teaspoon vanilla
- - ~3½ – 4 cups powdered sugar
- Cream the butter and cream cheese until smooth. Beat in 1 teaspoon vanilla. Add powdered sugar and beat on low speed until combined, then on high speed until frosting is smooth. (Jane note: the recipe calls for 3½ cups of powdered sugar…I used a bit more butter and I didn’t measure the sugar as I added it – just kept adding until it was the right consistency.) Spread on cooled cake.