Ultra moist dense banana cake with a delicious cream cheese frosting. It’s a dessert that will have your family swooning and asking for more.
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I don’t buy banana’s to eat them. I buy them to allow them to rest in my fruit bowl, and turn a lovely shade of brown with age spots! The I whip out my wand (also known as my whisk) and turn them into magically wonderful desserts removing any hint of healthiness!
And that is why I am Officially known as “Goddess Divine”! The End! (I live in my own special world where unicorns prance in fields of cheesecake, and chocolate runs like water through the countryside!)
Back to reality… with this stunning, and might I add…easy, fluffy moist Banana Cake With Cream Cheese Frosting! Completely made from scratch! Topped off with a silky smooth cream cheese frosting. It’s an amazing combination!
I found the original recipe on Allrecipes.com (don’t want to take credit where credit isn’t due…unless it’s good things about my kids…then that was ALL me! lol) and was intrigued because cools in the freezer for 45 minutes! I’ve made a couple of changes, just to add my own touch!
How To Make Banana Cake From Scratch
Preheat oven to 275 degrees. Yup…this cake bakes at a very low temperature.
Grease and flour a 9 x 13 inch baking pan.
TIP: I like to use Pam baking spray rather than greasing and flouring a pan. It’s easier. I used to use Baker’s Joy…but I hated how the nozzle always clogged. Haven’t had that issue with the Pam baking spray.
In a small bowl, Mash 2 large ripe “rescue” bananas and add 2 teaspoons of lemon juice to keep the bananas from turning brown. Mix well and set aside. (I’d keep an eye on it…you could have a banana murderer at your Nest too!)
In a medium bowl add 3 cups all-purpose flour, 1 1/2 teaspoons baking soda, and 1/4 teaspoon salt.
Use a wire whisk to mix together.
I’ve mentioned this in previous posts, but if you’re new to my Nest, welcome, and the reason to use a whisk… it replaces “sifting” the dry ingredients. Which removes any lumps in the flour and combines all the ingredients.
In the bowl of your mixer, cream together 3/4 cup Buttah…got love butt-ah! (That’s where it goes…right to you Butt…AH!) and 2 1/8 cups of sugar until light and fluffy.
Beat in the eggs one at a time. (It’s like a ride at Disneyland…we have to make sure every egg is safely on the ride!) You’ll notice my eggs did not heed the instructions and all jumped in at once! It was like eggs gone wild!
Add in 2 1/2 teaspoon of vanilla. Beat in flour mixture…
alternating with the buttermilk. Switching back and forth helps incorporate all the different ingredients.
Why Use Buttermilk in a Cake Recipe?
The short answer is it creates a moister cake! The long answer…it’s science. A slightly acidic batter, which buttermilk creates, helps keep baked goods moist and tender by breaking down long tough strands of gluten…(that gluten…just messing up lives since 2015! Sorry…I couldn’t resist!) It also keeps fruit from turning color.
Stir the banana mixture into the cake batter. I only did two banana’s because I wanted a more subtle banana flavor. You could do three if you want a stronger banana flavor.
Pour batter into the prepared 9 x 13 baking pan.
Bake in preheated oven for 1 hour, or until a toothpick inserted into the center of the cake comes out clean.
TIP: I will warn you there are special “senor” tips for making this cake.
Example…if you’re over 50 and you’ve put the cake in the oven…DO NOT FORGET you are baking a cake and go to town with your husband! If you are
stupid silly enough to do that…cough…cough…be sure your college age son is at home to hear the timer go off so that he can text you to remind you your an idiot that you’ve left the house with a cake baking! This will solidify your suspicions of looking into an assisted living facility for those with early on-set dementia!
Remove the cake from the oven and place directly into the freezer for 45 minutes! This will make the cake very moist!
It works too! In fact it worked so well…that I tried it on my face…that didn’t work as well!
While that cake is gaining extra moisture in the freezer…make your frosting!
How To Make Silky Smooth Cream Cheese Frosting
In the bowl of your mixer, or a large bowl, cream 1/2 cup of softened butter with 8 ounces of softened cream cheese.
Mix until smooth. Add Confectioners sugar and 1 teaspoon of vanilla.
FROSTING TIP: For extra smooth and creamy frosting every time, use a wire whisk or sifter to sift your confectioners sugar BEFORE adding it to your creamed ingredients. It will remove any little nuggets of powder sugar and create a smooth fine powder.
Beat on low-speed until well combined, then on high until frosting is smooth. Use a rubber spatula to scrape down the sides of the bowl, making sure all ingredients are incorporated.
Spread frosting on cooled cake. Be sure cake is completely cool. If not leave in freezer a little longer.
I love that you can just leave this cake in the baking dish. It doesn’t need to be super fancy with all kinds of layers and a cake plate! Makes taking it to gatherings or potlucks a breeze.
Spread the frosting creating a pattern across the top. Isn’t that pretty!
When ready to serve, cut cake into 12 even squares. Garnish with a banana you’ve hidden from the convicts!
This cake is so moist it melts in your mouth! You can see how moist it is. It’s all thanks to the triple threat…banana’s, buttermilk, and cooling the cake in the freezer to lock in the steam that would normally escape as a cake cools.
The combination of the banana with the cream cheese frosting is spectacular!!!
I can’t tell you how good this cake is. (I mean I should…it’s my job!) You’re just going to have to make your own incredible “rescue” Banana Cake with Cream Cheese Frosting and find out for yourself!
This is a great cake for a family gathering, reunions, potlucks, or a baby shower! It is firm and dense and holds up really well. It will keep for 5-6 days in the refrigerator or 2-3 days on the counter covered.
I hope y’all enjoy this Banana Cake as much as we did! You might also like my World’s Best Carrot Cake !
PIN IT FOR LATER
- 3/4 cup soften butter
- 2 1/8 cup white sugar
- 3 eggs
- 2 1/2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 1 1/2 cups buttermilk
- 2 teaspoons lemon juice
- 2 - 3 large ripe bananas (use 3 for stronger banana flavor)
Cream Cheese Frosting
- 1/2 cup butter, softened
- 1 (8 ounce package cream cheese, softened
- 3 1/2 cups confectioners' sugar
- 1 teaspoon vanilla
- Preheat oven to 275 degrees F (135 degrees C). Grease and flour a 9 x 13 inch pan. In a small bowl, mix mashed banana with lemon juice, set aside. In a medium bowl, whisk flour, baking soda, and salt together. Set aside.
- In the bowl of mixer, cream 3/4 cup butter and 2 1/8 cups of sugar until light and fluffy. Beat in the eggs one at a time, then stir in 2 teaspoons of vanilla. Beat in the flour mixture alternately with the buttermilk. Stir in banana mixture. Pour batter into prepared pan.
- Bake in preheated oven for 1 hour, or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and place directly into freezer for 45-60 minutes or until cake is cool. This will make the cake very moist.
- For the frosting: In bowl of mixer, cream 1/2 cup of butter and cream cheese until smooth. Add confectioners sugar that has been sifted, or whisked, to remove lumps. Add vanilla. Beat on low until combined. Then on high until frosting is smooth. Spread on cooled cake.
This cake cooks at a low temperature and cools in the freezer to create the ultimate moist banana cake.
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Serving Size:1 slice
Amount Per Serving: Calories: 483Total Fat: 16gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 76mgSodium: 330mgCarbohydrates: 81gFiber: 2gSugar: 57gProtein: 5g
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