Moist Banana Cake
User Reviews
4.5
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Prep Time
20 mins
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Cook Time
1 hr 15 mins
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Additional Time
45 mins
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Total Time
2 hrs 20 mins
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Servings
16
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Course
Cake
Moist Banana Cake
Description
Moist Banana Cake combines ripe mashed bananas with lemon juice, flour, baking soda, salt, softened butter, sugar, eggs, vanilla extract, and buttermilk to create a moist, tender batter. The lemon juice freshens the bananas while buttermilk adds acidity and richness. The batter is baked at a low temperature (275°F) in a greased and floured metal 9x13 pan for 60-75 minutes or until a toothpick test shows doneness.
After baking, the cake is placed directly in the freezer for 45 minutes. This resting in the freezer enhances moisture in the cake, yielding a soft crumb with no drying. The frosting is made by beating softened butter and cream cheese until smooth, then adding vanilla and powdered sugar to form a creamy, smooth frosting that complements the banana flavor.
The cake is suitable for those who prefer a moist, tender banana dessert with the richness of cream cheese frosting. Using a metal pan is recommended as it tolerates temperature changes during freezing better than glass. The recipe allows for less frosting if desired by halving the frosting ingredients, and buttermilk can be substituted with a buttermilk substitute if unavailable.
Ingredients
- 1 ½ cups banana about 3-4 bananas, mashed ripe
- 2 teaspoons lemon juice
- 3 cups all-purpose flour
- 1 ½ teaspoons baking soda
- ¼ teaspoon salt
- ¾ cup butter softened
- 2 cups sugar
- 3 egg large
- 2 teaspoons vanilla extract pure
- 1 ½ cups buttermilk
For the frosting:
- ½ cup butter softened, unsalted
- 8 ounces cream cheese softened
- 1 teaspoon vanilla extract pure
- 3 ½ cups powdered sugar
Instructions
- Preheat oven to 275°F. Grease and flour a 9 x 13 metal pan.
- In a small bowl, mix mashed bananas with the lemon juice; set aside.
- In a medium bowl, mix flour, baking soda and salt; set aside.
- In a large bowl with an electric mixer, cream 3/4 cup butter and 2 cups sugar until light and fluffy; about 3 minutes. Beat in eggs, one at a time, then stir in 2 teaspoons of vanilla.
- Beat in the flour mixture alternately with the buttermilk, starting and ending with the flour, until just combined. Stir in mashed bananas.
- Pour batter into prepared pan and bake in preheated oven for 60-75 minutes, or until toothpick inserted in center comes out clean. This could take longer than 75 minutes depending on your oven.
- Remove from oven and place directly into the freezer for 45 minutes. This will make the cake extremely moist.
Make the Frosting
- While the cake rests in the freezer, make the frosting. Beat the butter and cream cheese with an electric mixer until smooth. Add in 1 teaspoon vanilla and mix until incorporated.
- Add powdered sugar and beat on low speed until combined, then on high speed until frosting is smooth.
- Spread over cooled cake. Store leftovers in an airtight container in the refrigerator for up to 4 days.
Notes
- You can reduce the frosting amount by half if you prefer less frosting on the cake.
- If you don’t have buttermilk, a buttermilk substitute works well in this recipe.
- Freezing the cake for 45 minutes after baking notably improves moisture and texture.
- Use a metal baking pan to avoid potential damage from rapid temperature changes during freezing.
User Reviews
Overall Rating
4.5
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