Saturday, May 19, 2012

Banana Cake with Cream Cheese Frosting

Do those pictures look yummy or what?  Well, the pictures are nothing compared to the taste of this heavenly banana cake.  My friend and I made this a few days ago for a party at school, and it turned out fabulous!  A ton of people tried it, and everyone was "mmmm"ing like crazy and telling me how delicious it was.  I had never made banana cake before - just banana bread - but I'm definitely gonna make it again soon.  This cake was unique because it was cooked at a very low temperature of 275 degrees (as opposed to the usual 350) and then after it was cooked, it was immediately put into --- get this --- the freezer.  Weird, right?? The reason for this is so that the cake cooks evenly in the oven, with a soft outer crust and tender interior. Also, to prevent it from cooking any more when you pull it out, it's put directly into the freezer...making the result extremely soft, fluffy, and incredibly moist.  Putting it in the freezer also allowed it to be frosted and ready to be eaten in no time;  My friend and I were eating our first slice just two hours after stepping into the kitchen. And it looked absolutely beautiful with the cream cheese frosting and a sprinkle of chopped nuts!  Perfect for any occasion.  I can't wait to make more banana cakes in the future.  With this perfect cake base, the flavors you could combine with it are endless...chocolate chip, peanut butter, nutella, peanut butter and nutella, chocolate marble, peanut butter chip, butterscotch chips, white chocolate chip, caramel/praline, strawberry, coconut...I could go on forever.  Try this won't be disappointed.


  • 3/4 cup butter
  • 2 1/8 cups white sugar
  • 3 eggs
  • 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
  • 1 1/2 cups mashed bananas (about 4 medium)
  • 1/2 cup butter, softened
  • 1 (8 ounce) package cream cheese, softened
  • 3 1/2 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • Chopped nuts (optional)


  1. Preheat oven to 275 degrees F (135 degrees C). Grease a 9x13 inch pan. In a small bowl, mix mashed bananas with lemon juice, set aside. In a medium bowl, mix flour, baking soda and salt. Set aside.
  2. In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in 2 teaspoons vanilla. Beat in the flour mixture alternately with the buttermilk. Stir in banana mixture. Pour batter into prepared pan.
  3. 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 minutes. This will make the cake very moist.
  4. For the frosting: In a large bowl, cream 1/2 cup butter and cream cheese until smooth. Beat in 1 teaspoon vanilla. Add confectioners sugar and beat on low speed until combined, then on high until frosting is smooth. Spread on cooled cake.  Sprinkle with chopped nuts if desired.

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