Here’s a recipe for simple, homey banana cake that I absolutely love!
This cake is so delicious that the first time I made it, I couldn’t even get a photograph of it.
My family ate it so quickly that it didn’t even get served on plates….it was devoured straight out of the pan!
What a bunch of barbarians! But hey, I guess, they’re my barbarians…..LOL.
This cake is moist, deliciously tender and fairly fluffy.
It’s obviously much lighter than a typical heavy banana bread, but not as light as, say, a chiffon cake.
I think the photo gives you a good idea of the texture.
It makes a great snack cake, breakfast treat, or sweet end to a casual meal.
It’s also wonderful for potlucks. It makes a generous 9X13 size pan.
If you do bring this to a potluck, however, consider making 2 cakes because its soooo delicious, it will be gone before you know it!
Bring this yummy banana cake and you, my friend, will be the belle of the potluck. Please just don’t let your new found popularity go to your head!
This cake is baked in a very unconventional method.
The oven temperature is set very low (275 degrees) then when the cake is just finished baking it is immediately placed in a freezer.
The temperature that is given is not a mistake. This baking method seems weird…..I know!
Just go with it and you will have, quite possibly, the best, moistest banana cake that you’ve ever tasted.
You test the cake for doneness via the standard toothpick method so you know for sure the cake is actually baked properly.
I hate using unconventional baking methods that don’t have this fail safe because they never work for me!
Because the cake goes directly from a hot oven to the freezer, I suggest you use a metal baking dish.
With these sharp temperature changes you run the risk of cracking a glass baking dish.
The photos in this post show the cake in a glass Pyrex baking dish.
I have baked it many times in this dish, following the recipe exactly, and had no problem.
Honestly, you just don’t know with 100% certainty that the dish won’t crack.
Pryex was originally made differently and, as I understand it, originally it could withstand sharp temperature changes.
Todays Pyrex isn’t quite the same, so to be on the safe side, bake this cake in a metal baking dish 🙂
Make sure you use very ripe bananas to ensure a deep, rich banana flavor.
Oh, and clear out a space in your freezer before you even start baking.
Serves 12~Depending On How You Cut The Cake
- Yield : Serves 12
- 3/4 Cup Unsalted Butter
- 2 1/4 Cup Sugar
- 3 Large 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 Fresh Lemon Juice
- 1 1/2 Cups Very Ripe Bananas, Mashed
- 1/2 Cup Unsalted Butter, Softened
- 8 Ounces Cream Cheese, Softened
- 3 1/2 Cups Powdered Sugar
- 1 Teaspoon Vanilla Extract
1. Preheat oven to 275 degrees. Spray a 9X13 inch baking dish with nonstick cooking spray and set aside.
2. Mix mashed bananas with lemon juice and set aside.
3. Whisk together flour, baking soda and salt in a small bowl and set aside.
4. In a large bowl, using an electric mixer, cream together 3/4 cups butter and 2 1/4 cups sugar until light and fluffy, about 3 minutes. Add the eggs one at a time. Stir in vanilla. Beat in the flour mixture alternately with the buttermilk, starting and ending with the flour. Add the bananas and mix just until evenly distributed. Spread batter into prepared pan.
3. Bake in preheated oven for about 1 hour or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and place immediately into freezer for 45 minutes.
4. Meanwhile make the frosting; In a large bowl, using an electric mixer, cream together 1/2 cup butter and cream cheese until smooth. Add the vanilla and beat until combined. Turn the mixer on low and slowly add the powdered sugar. Increase the mixer speed to medium and beat just until frosting is smooth. Do Not overbeat or frosting will become runny. Spread frosting over completely cooled cake.