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    HOME » Recipes » Cake & Muffins

    Published: Mar 2, 2015 · Modified: Apr 9, 2021· This website generates income via ads ·

    Banana Cake Revisited

    Jump to Recipe

    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 Pecan Cake-2
    Banana Pecan Cake-3

    Banana Cake Revisited

    This is a moist delicious banana nut with cream cheese frosting.
    PRINT Pin
    Prep Time 15 mins
    Cook Time 30 mins
    Freezer time 45 mins
    Total Time 1 hr 30 mins
    Course Dessert
    Cuisine American
    Servings 12 slices
    Calories 603 kcal

    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.

    Keyword banana, Cake, cream cheese, frosting
    Tried this recipe?Let us know how it was!
    Banana Pecan Cake

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    I am Mary, the blogger behind "Oh That's Good!" I am a former nurse, former hobby farm blogger, former vintage shop owner, and current food blogger. I live with my husband and our little mutt Tucker in a lovely retirement community. I am cooking for two and taking inspiration from old cookbooks, magazines, and memories of watching my mother and grandmother cook. I like reducing my food waste and exorbitant grocery bills! I am busy rewriting my recipes for two servings with the option of adjusting the recipe up to four or six servings with just one click.

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