Description
This delicious and super moist banana cake uses fresh mashed bananas and buttermilk to create a tender texture. The cake is baked slowly at a low temperature and then chilled to lock in moisture, topped with a creamy, smooth cream cheese frosting. Perfect for any occasion, this recipe yields a large 9x13-inch sheet cake serving 18.
Ingredients
Cake:
- 1 ½ cups mashed bananas
- 2 teaspoons lemon juice
- 3 cups all-purpose flour
- 1 ½ teaspoons baking soda
- ¼ teaspoon salt
- 2 ⅛ cups white sugar
- ¾ cup butter
- 3 eggs
- 2 teaspoons vanilla extract
- 1 ½ cups buttermilk
Frosting:
- ½ cup butter, softened
- 1 (8 ounce) package cream cheese, softened
- 1 teaspoon vanilla extract
- 3 ½ cups confectioners' sugar
Instructions
- Preheat and prepare pan: Preheat the oven to 275 degrees F (135 degrees C). Grease and flour a 9x13-inch pan to prevent sticking and ensure even baking.
- Prepare banana mixture: In a small bowl, mix the mashed bananas with lemon juice. This prevents the bananas from browning and adds a slight tang.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until thoroughly combined for even distribution.
- Cream sugar and butter: In a large bowl, beat the butter and white sugar together until the mixture becomes light and fluffy, about 3 to 4 minutes, incorporating air to help the cake rise.
- Add eggs and vanilla: Beat in the eggs one at a time to the creamed mixture, then stir in the vanilla extract to enhance flavor.
- Combine batter: Alternately beat in the flour mixture and buttermilk to the wet ingredients, starting and ending with the flour, folding gently. Then fold in the banana and lemon juice mixture until just combined.
- Bake the cake: Pour the batter into the prepared pan and bake in the preheated oven for about 1 hour, or until a toothpick inserted in the center comes out clean.
- Chill the cake: After baking, remove the cake from the oven and place it directly into the freezer, uncovered, for 45 minutes. This step locks in moisture and results in a super moist cake.
- Prepare frosting: While the cake chills, cream together the softened butter and cream cheese until smooth. Beat in the vanilla extract, then gradually add the confectioners' sugar, beating first on low speed to combine and then on high until the frosting is smooth and fluffy.
- Frost and serve: Spread the cream cheese frosting evenly over the cooled cake. Slice and serve to enjoy the moist, flavorful banana cake.
Notes
- Freezing the cake after baking enhances moisture retention and makes the cake exceptionally moist.
- Make sure all ingredients, especially butter, cream cheese, and eggs, are at room temperature for better mixing.
- Do not overmix batter after adding flour to avoid a dense cake.
- This cake can be stored covered in the refrigerator for up to 3 days.
- Use very ripe bananas for the best flavor and sweetness.
- Prep Time: 30 mins
- Cook Time: 1 hr
- Category: Dessert
- Method: Baking
- Cuisine: American
