Tuesday, December 23, 2014

Banana Cake

So I have made this already within a month: it is THAT good. I follow the steps to a T because I don't want to mess it up. It is now one of my favorites.

Original recipe found here.

Ingredients {Banana Cake}:

* 3/4 cup butter
* 2 1/8 cups white sugar
* 3 eggs
* 2 tsp vanilla extract
* 3 cups all purpose flour
* 1 1/2 tsp baking soda
* 1/4 tsp salt
* 1 1/2 cups buttermilk {for substitute: 1 cup milk + 1 tablespoon of lemon juice. Let sit for 5 mins}
* 2 tsp lemon juice
* 1 1/2 cups mashed bananas {browning bananas are better}

Ingredients {Frosting}:

* 1/2 cup butter, softened
* 1 (8 oz) package of cream cheese, softened
* 3 1/2 cups confectioners' sugar
* 1 tsp vanilla extract


  1. Preheat oven to 275 degrees F (135 degrees C). Grease and flour a 9x13 inch pan. In a small bowl, mix mashed bananas with lemon juice, set aside. In a medium bowl, mix flour, baking soda and salt. Set aside. {If don't have butter milk, make substitute: 1 cup milk + 1 tablespoon of lemon juice. Let sit for 5 mins - set aside}
  2. In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in 2 teaspoons vanilla. Beat in the flour mixture alternately with the buttermilk. Stir in banana mixture. Pour batter into prepared pan.
  3. Bake in preheated oven for 1 hour, or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and place directly into freezer for 45 minutes. This will make the cake very moist.
  4. For the frosting: In a large bowl, cream 1/2 cup butter and cream cheese until smooth. Beat in 1 teaspoon vanilla. Add confectioners sugar and beat on low speed until combined, then on high until frosting is smooth. Spread on cooled cake.

*This cake actually tastes better a day or two after making it.

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