Banana Cake with Cream Cheese Frosting
Serves: 12
  • CAKE
  • 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
  1. CAKE
  2. Preheat oven to 275°. Line a 9" x 13" baking dish with parchment paper
  3. In a large bowl, cream butter and sugar until light and fluffy.
  4. While the butter & sugar is creaming together, in a small bowl, mix mashed banana with the lemon juice; set aside.
  5. In a medium bowl, whisk together the flour, baking soda and salt; set aside.
  6. To the butter and sugar mixture, add eggs, one at a time, beating well after each addition.
  7. Stir in vanilla.
  8. Stir in the flour mixture, alternately with the buttermilk.
  9. Stir in banana mixture.
  10. If using, stir in chopped walnuts
  11. 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.
  12. 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!
  14. Cream the butter and cream cheese until smooth.
  15. Beat in vanilla.
  16. Add icing sugar and beat on low speed until combined, then on high speed until frosting is smooth and fluffy
  17. Spread on cooled cake.
Personally, I don't think "making" buttermilk gives you the same tang as the buttermilk you buy. However, if you are in a pinch, this is what you do.
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.
Recipe by Older Mommy Still Yummy at