Oh, the humble banana—how often it’s overlooked in the fruit hierarchy, yet it transforms magically in baked goods. Picture this:
a cake so moist, it practically melts in your mouth, crowned with a velvety cream cheese frosting that could make angels sing. Last week, while scrolling through endless cat videos, I stumbled upon an old family recipe that promised just that.
And let me tell you, it didn’t just meet expectations—it smashed them like a toddler with a birthday piñata.
Steps
- Gather all the necessary ingredients and preheat your oven to 275°F (135°C). Prepare a 9×13-inch baking pan by greasing and flouring it.
- In a small bowl, combine mashed bananas with lemon juice. In another medium bowl, mix together flour, baking soda, and salt.
- In a large bowl, cream the sugar and butter until they become light and fluffy, for about 3 to 4 minutes.
- Add the eggs one at a time to the creamed mixture, beating well after each addition, then mix in the vanilla extract.
- Gradually blend in the flour mixture and buttermilk, alternating between the two. Finally, stir in the banana mixture.
- Pour the cake batter into the prepared baking pan and spread it evenly.
- Bake for about 1 hour, or until a toothpick inserted into the center comes out clean. Once done, immediately place the cake in the freezer for 45 minutes to enhance its moisture.
- While the cake cools, prepare the frosting by beating together the butter and cream cheese until smooth. Add vanilla and confectioners’ sugar, mixing on low until combined, then on high until creamy.
- Once the cake has cooled, spread the frosting evenly over the top.
- Slice, serve, and enjoy your homemade banana cake!
Ingredients
- 1 ½ cups of mashed bananas
- 2 teaspoons of lemon juice
- 3 cups of all-purpose flour
- 1 ½ teaspoons of baking soda
- ¼ teaspoon of salt
- 2 ? cups of granulated sugar
- ¾ cup of butter
- 3 eggs
- 2 teaspoons of vanilla extract
- 1 ½ cups of buttermilk
- ½ cup of softened butter
- 1 (8-ounce) package of softened cream cheese
- 1 teaspoon of vanilla extract
- 3 ½ cups of powdered sugar
Nutritional Values
Total Calories: 8154 | Total Fat: 324g | Saturated Fat: 198g | Cholesterol: 1422mg | Sodium: 5382mg | Total Carbohydrate: 1242g | Dietary Fiber: 18g | Total Sugars: 900g | Protein: 90g | Vitamin C: 36mg | Calcium: 846mg | Iron: 18mg | Potassium: 2754mg
FAQ
- Can I use frozen bananas for the banana cake?
- Yes, frozen bananas can be used. Just make sure to thaw them completely and drain any excess liquid before mashing them for the recipe.
- What is the purpose of putting the cake in the freezer?
- Placing the cake in the freezer immediately after baking helps to lock in moisture, resulting in a very moist and tender cake.
- Can I substitute the buttermilk in the recipe?
- If you don’t have buttermilk, you can substitute it by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for a few minutes before using it in the recipe.
- How can I make the frosting less sweet?
- To make the frosting less sweet, you can reduce the amount of confectioners’ sugar or add a pinch of salt to balance the sweetness.
- Can I make this cake in advance?
- Yes, this cake can be made a day in advance. Store it in an airtight container in the refrigerator and frost it just before serving.
Tips
- To enhance the banana flavor, use overripe bananas as they provide more sweetness and moisture to the cake.
- For even baking, ensure all your ingredients are at room temperature before mixing, especially the butter and eggs.
- Placing the cake in the freezer immediately after baking helps lock in moisture, resulting in a moist and tender crumb.
- When making the frosting, start by beating the butter and cream cheese on their own until fully smooth before adding the sugar, to achieve a creamier texture.
Equipment
- 9×13-inch Cake Pan – If you don’t already have this specific size.
- Electric Mixer – Useful for creaming butter and sugar and for making frosting.
- Cooling Rack – Useful for cooling the cake after baking.
- Measuring Cups and Spoons – Precision is key in baking, and having a full set can help.
- Mixing Bowls – Various sizes for mixing different components of the batter and frosting.
