Rating: 5 stars 4.7
2897 Ratings
  • 5 star values: 2470
  • 4 star values: 267
  • 3 star values: 96
  • 2 star values: 29
  • 1 star values: 35

This banana cake was made for me by a friend while I was visiting her after she had delivered her 11th child. I told her, "I should have baked for you!"

Recipe Summary

prep:
30 mins
cook:
1 hr
additional:
45 mins
total:
2 hrs 15 mins
Servings:
18
Yield:
1 9x13-inch cake
Advertisement

Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Cake:
Frosting:

Directions

Instructions Checklist
  • Preheat the oven to 275 degrees F (135 degrees C). Grease and flour a 9x13-inch pan.

    Advertisement
  • Make cake: Mix mashed bananas with lemon juice in a small bowl. Mix flour, baking soda, and salt in a medium bowl.

  • Cream sugar and butter in a large bowl until light and fluffy, 3 to 4 minutes. Beat in eggs one at a time, then stir in vanilla. Beat in flour mixture alternately with buttermilk. Stir in banana mixture. Pour batter into the prepared pan.

  • Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Remove cake from the oven and place it directly into the freezer for 45 minutes. This will make the cake very moist.

  • Meanwhile, make frosting: Cream butter and cream cheese until smooth. Beat in vanilla. Add confectioners sugar and beat on low speed until combined, then on high until frosting is smooth.

  • Spread frosting on cooled cake.

Nutrition Facts

453 calories; protein 5.2g; carbohydrates 68.6g; fat 18.4g; cholesterol 79.4mg; sodium 298.8mg. Full Nutrition
Advertisement