Banana Cake


This cake is good, maybe too good! I have a hard time resisting it when I make it. The cake is thick and very moist. The cream cheese frosting is my favourite. This is another great way to use up over-ripe bananas.

Banana Cake
¾ cup butter
2 tsps lemon juice
2 1/8 cups white sugar
1 ½ cups mashed bananas
3 eggs
2 tsps vanilla extract
3 cups flour
1 ½ tsp baking soda
¼ tsp salt
1 ½ cups buttermilk

½ cup butter, softened
1(8 oz) package cream cheese, softened
3 ½ cups of icing sugar
1 tsp vanilla extract

Preheat oven to 275 degrees (yes the oven is to be at a low temperature). Grease and flour a 9×13 pan. In a small bowl, mix mashed bananas with lemon juice and set aside. In a medium bowl, mix flour, baking soda and salt, set aside. In a large bowl cream ¾ cup butter and 2 1/8 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in the 2 tsps of vanilla. Beat in the flour mixture alternately with the buttermilk. Stir in the banana mixture. Pour batter into pan. Bake in oven for 1 hour or until a toothpick inserted into the middle comes out clean. Remove from oven and place directly into freezer for 45 minutes. (This makes the cake very moist). Combine frosting ingredients and beat until smooth. Spread on cooled cake.

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