This banana cake recipe is an absolute delight! With its moist and flavorful crumb, it’s truly a treat for any occasion. The combination of ripe bananas, creamy frosting, and a hint of lemon juice creates a perfect balance of flavors. Plus, it’s incredibly easy to make, making it a go-to recipe for both beginners and experienced bakers alike.
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
Directions:
- Preheat oven to 275°F (135°C).
- Grease and flour a 9 x 13-inch pan.
- In a small bowl, mix mashed banana with the lemon juice; set aside.
- In a medium bowl, mix flour, baking soda, and salt; set aside.
- In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy.
- Beat in eggs, one at a time, then stir in 2 teaspoons vanilla.
- Beat in the flour mixture alternately with the buttermilk.
- Stir in the banana mixture.
- Pour batter into the prepared pan and bake in the preheated oven for one hour or until a toothpick inserted in the center comes out clean.
- Remove from oven and place directly into the freezer for 45 minutes. This will make the cake very moist.
- For the frosting, cream the butter and cream cheese until smooth.
- Beat in 1 teaspoon vanilla.
- Add icing sugar and beat on low speed until combined, then on high speed until the frosting is smooth.
- Spread the frosting on the cooled cake.
- Sprinkle chopped walnuts over the top of the frosting, if desired, or decorate with heart-shaped toppings for a special touch.
FAQs:
- Can I use margarine instead of butter in this recipe?
- While butter is recommended for its flavor, you can substitute margarine in equal quantities if needed.
- Can I use sour cream instead of buttermilk?
- Yes, you can substitute sour cream for buttermilk in equal amounts if you don’t have buttermilk on hand.
- Can I make this cake ahead of time and freeze it?
- Yes, you can freeze the unfrosted cake for up to three months. Thaw it in the refrigerator overnight before frosting and serving.
- Can I use whole wheat flour instead of all-purpose flour?
- Yes, you can substitute whole wheat flour for all-purpose flour, but the texture and flavor of the cake may be slightly different.
- How should I store the frosted cake?
- Store the frosted cake in the refrigerator in an airtight container for up to five days.
- Can I omit the nuts from the frosting?
- Absolutely! Feel free to omit the nuts or replace them with a different topping of your choice.
- Can I add chocolate chips to the batter for extra flavor?
- Yes, adding chocolate chips to the batter would be a delicious addition and complement the banana flavor nicely.
- Can I use a different type of frosting?
- Yes, you can use any frosting of your choice, but the cream cheese frosting complements the banana cake exceptionally well.
Tips:
- Make sure to use ripe bananas for the best flavor and texture in the cake.
- Freezing the cake after baking helps to lock in moisture, resulting in an even more moist and delicious cake.
- Allow the cake to cool completely before frosting to prevent the frosting from melting.
- For a decorative touch, pipe the frosting onto the cake using a pastry bag and tip, or simply spread it evenly with a spatula for a rustic look.