We always try to have a “big” dinner on Sundays and I almost always make something for dessert. Sometimes it’s as simple as Chocolate Chip Cookies or Banana Bread, but other times I will make a pie or sometimes even a cake, like this dense and delicious Banana Cake with Cream Cheese Frosting.
If you are anything like me, you always have a couple overripe bananas hanging around in a bowl on the kitchen table. Usually, I will make banana bread or banana muffins, but today I wanted to try something a little different.
I remembered a recipe for Banana Cake that I saw in an old cookbook. I thought I saw it in a “community” type cookbooks. You know, the type where everyone submits recipes and they are put together in a book form and sold as a fund-raiser. Honestly though, that didn’t narrow the search down much, I have about twenty of that type of cookbook…lol
This is just a few of the “community” type cookbooks that I own. I think I may have a bit of a cookbook obsession!
Anyway, after a couple of hours scouring the cookbooks (and putting a star by many more recipes that I wanted “to try”…lol), I finally came across the recipe for Banana Cake that I was searching for.
I made the cake in a 9″x13″ pan but it would also work if you wanted to make two 8″ rounds for a layer cake. Just reduce the baking time a bit.
This cake was so moist and dense (in a good way) it reminded me a bit of a carrot cake…density wise.
Trust me when I say, if you make this cake once you will be making it time and time again, it’s that good!
- ¾ cup butter, softened
- 2 cups sugar
- 1½ cups ripe bananas, mashed (This is approximately 3-4 bananas, depending on size)
- 2 tsp lemon juice
- 3 cups flour
- 1½ tsp baking soda
- ¼ tsp salt
- ¾ cup chopped walnuts - optional (if using, reserve a few for garnish)
- 3 large eggs
- 2 tsp vanilla
- 1½ cups buttermilk *See note*
- 1⁄2 cup butter, softened
- 250 gms (8 ounces) block-style cream cheese, softened
- 1 tsp vanilla
- 3 1⁄2 cups icing sugar
- Preheat oven to 275°. Line a 9" x 13" baking dish with parchment paper
- In a large bowl, cream butter and sugar until light and fluffy.
- While the butter & sugar is creaming together, in a small bowl, mix mashed banana with the lemon juice; set aside.
- In a medium bowl, whisk together the flour, baking soda and salt; set aside.
- To the butter and sugar mixture, add eggs, one at a time, beating well after each addition.
- Stir in vanilla.
- Stir in the flour mixture, alternately with the buttermilk.
- Stir in banana mixture.
- If using, stir in chopped walnuts
- Pour batter into prepared pan and bake in preheated oven for ~ 30 mins or until a toothpick inserted in center comes out clean. Watch it closely, depending on your oven, times may vary.
- Remove from oven, place on cutting board and place directly into the freezer for 45 minutes. I know, this sound crazy but it will make the cake super moist!
- Cream the butter and cream cheese until smooth.
- Beat in vanilla.
- Add icing sugar and beat on low speed until combined, then on high speed until frosting is smooth and fluffy
- Spread on cooled cake.
Pour 1 cup of milk into a measuring cup or bowl.
Stir one tablespoon of lemon juice OR vinegar into the milk.
Wait at least 5 minutes before using.
As always, if you have any questions at all, feel free to ask and I will do my very best to answer them.
Have you ever eaten Banana Cake? If so, did you like it?