Food inspires me. I always find cooking inspiration in the strangest places. Yesterday's inspiration came from a lousy bunch of bananas I bought. They looked perfectly yellow and beautiful on the outside, but inside they were a hot mess. It looked as if the bananas had been dropped from a helicopter, twice. There were bruises and mushy parts on every one of them, but I was able to salvage enough to make my 2014 banana cake with cream cheese frosting, which was a tweak from this banana cake recipe posted in 2012. The banana cake is pretty much the same.
Banana Cake Revisited
This is a moist delicious banana nut with cream cheese frosting.
Equipment
- Electric mixer
- 9x13 baking pan or two 8" round cake pans
- Large bowl
- Small bowl
Ingredients
For the cake:
- 1½ cups bananas mashed, ripe
- 2 teaspoons lemon juice
- 3 cups flour
- 1½ teaspoons baking soda
- ¼ teaspoon salt
- ¾ cup butter softened
- 2 cups sugar
- 3 large eggs
- 2 teaspoons vanilla
- 1½ cups buttermilk
For the frosting:
- ½ cup butter softened
- 1 8 ounce packages cream cheese, softened
- 1 teaspoon vanilla
- 3½ cups confectioner's sugar
Instructions
For the cake:
- Preheat oven to 350°.
- Grease and flour a 9 x 13 pan or two round cake pans.
- 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 ¾ cup butter and 2 cups sugar until light and fluffy.
- Beat in eggs, one at a time, then stir in 2 teaspoon vanilla.
- Beat in the flour mixture alternately with the buttermilk.
- Stir in banana mixture.
- Pour batter into prepared pan and bake in preheated oven a until toothpick inserted in the center comes out clean. About 30 minutes.
- Remove from oven and place directly into the freezer for 45 minutes or until cooled. This will make the cake very moist.
For the frosting:
- Cream the butter and cream cheese until smooth.
- Beat in 1 teaspoon vanilla.
- Add confectioner's sugar and beat on low-speed until combined, then on high-speed until frosting is smooth.
- Spread on cooled cake. Garnish with finely chopped pecans if desired.
Nutrition
Nutrition Facts
Banana Cake Revisited
Serving Size
1 slice
Amount per Serving
Calories
603
% Daily Value*
Fat
22
g
34
%
Saturated Fat
13
g
65
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
6
g
Cholesterol
95
mg
32
%
Sodium
403
mg
17
%
Potassium
166
mg
5
%
Carbohydrates
98
g
33
%
Fiber
1
g
4
%
Sugar
72
g
80
%
Protein
6
g
12
%
Vitamin A
713
IU
14
%
Vitamin C
2
mg
2
%
Calcium
53
mg
5
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Approximate nutrition information is provided as a convenience and courtesy only. You are encouraged to do your own calculations if precise data is required.
Tried this recipe?Let us know how it was!
