Best Ever Banana Cake with Cream Cheese Frosting
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 1
- 1/4 teaspoon salt
- 1/2 cup butter softened
- 3 large eggs
- 3 cups flour
- 2 teaspoons vanilla
- 1 teaspoon vanilla
- 1 1/2 cups buttermilk
- 1 1/2 teaspoons baking soda
- 3/4 cup butter softened
- 2 teaspoons lemon juice
- 1 package cream cheese softened
- 1 1/2 cups bananas mashed, ripe
- 2 1/8 cups sugar
- 3 1/2 cups icing sugar
- chopped walnuts
- Carbohydrate 1344.69732401643 g
- Cholesterol 2875.31750079607 mg
- Fat 652.393398631372 g
- Fiber 12.6163497880313 g
- Protein 85.9927366852549 g
- Saturated Fat 378.174095521754 g
- Serving Size 1 1 9x13 pan, 16 serving(s) (3469g)
- Sodium 123742.589510125 mg
- Sugar 1332.0809742284 g
- Trans Fat 55.2200543540598 g
- Calories 11306 calories
My All-Time Favorite Banana Cake: A Baker's Confession
As a busy working mom, time is a luxury I don't often have. Weekends are precious, a time for family and relaxation. But even amidst the chaos, the aroma of freshly baked goods is a constant in my home. It's a simple pleasure, a testament to the love I pour into everything I do. There's just something about the sweet smell of baking that makes a house feel like a home.
This Banana Cake is not just a recipe; it's a lifeline. It’s my go-to for everything from impromptu gatherings to quiet evenings with a cup of tea. It’s incredibly easy to adapt, forgiving enough for a spontaneous baking adventure, and always delivers fantastic results. Let me tell you, the moist texture and delightful cream cheese frosting are a match made in heaven. This cake is my secret weapon – it’s always a hit, whether it’s for the kids' school bake sale, a neighbor's unexpected visit, or simply a small moment of self-care.
The beauty of this recipe lies not just in its deliciousness, but in its simplicity. The ingredients are readily available, and the process itself is straightforward enough for even the most novice baker to tackle. I've made this countless times, tweaking it here and there based on what I have on hand, and it never disappoints. The freezer trick is genuinely a game-changer – it ensures that the cake stays moist for days, extending the enjoyment.
It’s a source of joy, a recipe that bridges gaps and brings people together. The simple act of sharing a slice of cake, that comforting, sweet taste of home, is a memory I cherish, and it’s a feeling I hope to continue to create for years to come.
This cake is more than just ingredients and steps; it's a symbol of warmth, comfort, and the simple joys of life. It’s a reminder that even in the midst of a busy schedule, there is always time to create something beautiful, something delicious, and something to share with the people you love.
The deliciousness of this Banana Cake is unparalleled. I've experimented with numerous variations, from swapping buttermilk for milk and lemon juice (a great substitution!), to adding chocolate chips for a decadent twist, or even using different nuts in the frosting. The possibilities are truly endless!
But no matter what variations I try, the core of this recipe remains the same – the perfect blend of moist banana cake and a luscious cream cheese frosting. It's the perfect balance of sweetness and tanginess, a harmonious symphony of flavors that keeps everyone coming back for more. So, whether you're a seasoned baker or just starting your culinary journey, I wholeheartedly recommend you try this recipe.
The satisfaction of creating something so delicious from simple ingredients is incredibly rewarding. This Banana Cake is a testament to the power of baking, a reminder that even the most ordinary moments can be transformed into something extraordinary with a little love and a dash of creativity.
I hope you enjoy making (and eating!) this Banana Cake as much as I do. It’s become a staple in my home, and I’m so happy to share this recipe with you. Happy baking!
Step-by-step
- Preheat oven to 275 degrees F (135 C).
- Grease and flour a 9 x 13 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 alternately 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 teaspoon 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, if desired.
