Banana Cake with Cream Cheese Icing

Jul 13

Jul 13 Banana Cake with Cream Cheese Icing

Lots of banana recipes going on lately. No complaints here!

Remember last week when we shared the chocolate banana bread recipe we made? In that post we talked about another banana recipe that Thomas’ sister Amy shared with us and how we couldn’t wait to make it. She raved about it, exclaiming her 6 kids ate it all in one day (it was that good) and that we had to make it ASAP. Well, last night we finally got around to making it and y’all. She was right. It’s. so. good.

The recipe she sent us is from Craving Comfort Food and it’s super easy to follow and you’ll probably have most of the ingredients already (love when that happens). Little sis joined us in the kitchen while we baked and was the best taste tester we could have ever asked for. She gave us her seal of approval (clapping and smiling) and after that, we knew we had to share the recipe here. If it’s good enough for her (she is extremely picky lately) then it’s good enough for all!

The steps for this cake are a little different than what we’re used to, but the recipe says to follow them to a T and it’ll turn out great. That’s what we did, and we can promise if you follow them exactly, your cake will be just about perfect.

Here’s what you’re going to need:

Ingredients:

1 1/2 cups bananas, mashed, ripe
2 teaspoons lemon juice
3 cups flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
3/4 cup butter, softened
2 1/8 cups sugar
3 large eggs
2 teaspoons vanilla
1 1/2 cups buttermilk

Frosting:

1/2 cup butter, softened
1 (8 ounce) package cream cheese, softened
1 teaspoon vanilla
3 1/2 cups icing (or powdered) sugar

Directions:

Preheat oven to 275°.
Grease and flour a 9 x 13 pan.
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 and bake. in preheated 275 F. degree oven.
Check it in about one hour, Bake until a toothpick inserted in center comes out clean. (it took my bunt 1 hour and 15 min)
Remove from oven and place directly into the freezer for 45 minutes. This will make the cake very moist.
For the frosting, cream the butter and cream cheese until smooth.
Beat in 1 teaspoon vanilla.
Add icing sugar and beat on low speed until combined, then on high speed until frosting is smooth.
Spread on cooled cake.
Sprinkle chopped walnuts over top of the frosting, if desired. (we didn’t garnish ours)
ENJOY!

It was so sweet, decadent, and moist. The cream cheese icing was probably our favorite part. Would you believe us if we said we’ve never made homemade cream cheese icing before? We’ve been missing out for so long! We will definitely be making this again soon.