Description
Irresistible banana cake from grandma’s secret collection combines ripe bananas with rich buttermilk for ultimate comfort. Moist crumb and cream cheese frosting promise pure dessert bliss you’ll savor with each delightful bite.
Ingredients
Scale
Main Cake Ingredients:
- 3 cups flour
- 2 1/8 cups sugar
- 1 1/2 cups bananas, mashed, ripe
- 1 1/2 cups buttermilk
- 3 large eggs
- 3/4 cup butter, softened
- 2 teaspoons vanilla
Leavening and Seasoning Ingredients:
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 2 teaspoons lemon juice
Frosting Ingredients:
- 3 1/2 cups icing sugar
- 1 (8 ounces) package cream cheese, softened
- 1/2 cup butter, softened
- 1 teaspoon vanilla
Instructions
- Prepare your kitchen workspace by setting the oven to 275F (135C) and coating a 9 x 13-inch pan with grease and flour.
- Mash ripe bananas and immediately mix with lemon juice to prevent browning, then set the fragrant mixture aside.
- Sift together flour, baking soda, and salt in a separate bowl, creating a light, airy dry ingredient blend.
- Using an electric mixer, whip butter and sugar until the mixture becomes pale and fluffy, creating a smooth base.
- Incorporate eggs one at a time, blending thoroughly after each addition, then fold in vanilla extract for enhanced flavor.
- Gradually alternate adding flour mixture and buttermilk to the creamed mixture, ensuring even incorporation and smooth consistency.
- Gently fold the prepared banana mixture into the batter, distributing the fruit evenly throughout.
- Transfer the batter to the prepared pan, spreading it uniformly, and bake for approximately one hour until a inserted toothpick emerges clean.
- Immediately transfer the hot cake directly into the freezer for 45 minutes, which helps lock in moisture and create a tender texture.
- Prepare the frosting by blending cream cheese and butter until silky, then gradually mix in vanilla and powdered sugar.
- Once the cake has completely cooled, generously spread the creamy frosting across the surface.
- Optional: Enhance the presentation by sprinkling chopped walnuts or decorative elements over the frosted cake.
Notes
- Chill bananas in the refrigerator before mashing to enhance their sweetness and create a smoother texture for the cake.
- Swap buttermilk with Greek yogurt or sour cream for a tangier flavor and added moisture in the cake.
- Use overripe, almost black bananas for maximum natural sweetness and deeper banana flavor.
- Experiment with gluten-free flour blend to make this cake suitable for those with wheat sensitivities.
- Prep Time: 30 minutes
- Cook Time: 1 hour 45 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 400
- Sugar: 35 g
- Sodium: 200 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 70 mg