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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (152g) Recipe makes 16 servings |
||
| Calories 504 | ||
| Calories from Fat 186 | (37%) | |
| Amount Per Serving | %DV | |
| Total Fat 20.8g | 31% | |
| Saturated Fat 12.7g | 63% | |
| Monounsaturated Fat 5.6g | ||
| Polyunsaturated Fat 1.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 94mg | 31% | |
| Sodium 336mg | 14% | |
| Potassium 146mg | 4% | |
| Total Carbohydrate 75.5g | 25% | |
| Dietary Fiber 1.0g | 4% | |
| Sugars 55.3g | ||
| Protein 5.7g | 11% | |
Best Ever Banana Cake With Cream Cheese Frosting
SERVES 16 , 1 9x13 pan
Ingredients
- 1 1/2 cups bananas, mashed, ripe
- 2 teaspoons lemon juice
- 3 cups flour
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 3/4 cup butter, softened
- 2 1/8 cups sugar
- 3 large eggs
- 2 teaspoons vanilla
- 1 1/2 cups buttermilk
Frosting
- 1/2 cup butter, softened
- 1 (8 ounce) package cream cheese, softened
- 1 teaspoon vanilla
- 3 1/2 cups icing sugar
Garnish
- chopped walnuts
Directions
1
Preheat oven to 275°.2
Grease and flour a 9 x 13 pan.3
In a small bowl, mix mashed banana with the lemon juice; set aside.4
In a medium bowl, mix flour, baking soda and salt; set aside.5
In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy.6
Beat in eggs, one at a time, then stir in 2 tsp vanilla.7
Beat in the flour mixture alternately with the buttermilk.8
Stir in banana mixture.9
Pour batter into prepared pan and bake in preheated oven for one hour or until toothpick inserted in center comes out clean.10
Remove from oven and place directly into the freezer for 45 minutes. This will make the cake very moist.11
For the frosting, cream the butter and cream cheese until smooth.12
Beat in 1 teaspoon vanilla.13
Add icing sugar and beat on low speed until combined, then on high speed until frosting is smooth.14
Spread on cooled cake.15
Sprinkle chopped walnuts over top of the frosting, if desired.
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Browse similar recipes by category
- Course > Desserts > Cakes
- Main Ingredient > Fruit > Tropical > Bananas
- Preparation > Time to Make > < 4 hours
- Preparation > Number of Servings > For Large Groups
- Occasion > Everyday
Featured Reviews for This Recipe
From: jany612
On Nov 19, 2009
Fabulous! I didnt have time to do the freezer part, but it was still moist.
From: cookin kell
On Nov 17, 2009
This is one of the best cakes I have ever made. I was skeptical withthe low temperature, but it was done in exactly one hour. I forgot to put the cakes in the freezer, just cooled them on racks. I followed the recipe exactly and had excellent results. This would also be great just as a snack cake dusted with powdered sugar. I think next time I make it I may bake in a bundt pan and drizzle with a caramel glaze and pecans! Thanks for one of the best cakes out there!
From: justcallmejulie
On Jan 25, 2005
OKAY, this is wake up in the middle of the night thinking about it good...sneak a piece in the laundry room good... hide the last piece from your very own children good!!!!!
From: Susan Lee
On Mar 29, 2004
This is THE BEST cake I have made! It is so good, I want to stand on the corner and give away samples! ( I AM a bit proud!) Instead of 9 x 13, I made two layers and I did use the freezer step. Incredibly moist. Thank you ever so much for sharing this tremendous cake.
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