Preheat oven to 300°.
Grease and flour a 9 x 13 pan or two 9-inch round pans. (Jane note- For the round pans, I actually had some leftover batter – you want to fill the pans up about halfway – the cake grows when cooking)
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 tsp vanilla. Beat in the flour mixture alternately with the buttermilk. Stir in banana mixture.
Pour batter into prepared pan(s) and bake in preheated oven for about 45 minutes, until toothpick inserted in center comes out clean and cakes are lightly browned.
Remove from oven and place directly into the freezer for 45 minutes. (Jane note- if you are making two rounds, let them cool in the pan 5-10 minutes, pop them out of the pan onto cooling racks, THEN put in the freezer. The original recipe claims this immediate freezing step will make the cake very moist…I also like doing this because then my cake is ready to be frosted more quickly.)
For the frosting, cream the butter and cream cheese until smooth. Beat in 1 teaspoon vanilla. Add powdered sugar and beat on low speed until combined, then on high speed until frosting is smooth. (Jane note- the recipe calls for 3 1/2 cups of powdered sugar…I used a bit more butter and I didn’t measure the sugar as I added it – just kept adding until it was the right consistency.) Spread on cooled cake.
Originally Submitted
10/16/2012
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