Whenever I see a recipe with “Best” in the title, my interest is always piqued. This recipezaar recipe claims it’s the best. But is it really “the best”? I knew I must find out and find out I did. It’s really, really, really good. It’s so good in fact, that I had to immediately freeze half of it so I wouldn’t be tempted to eat it all.
The only little thing I’d change is the cream cheese frosting. I like my cream cheese frosting better – more cream cheese, less sugar, so I’ve adapted the recipe accordingly.
This cake is not a “light and fluffy” kind of cake – tending more to a banana bread texture than a cake texture. It also features a very unusual cooking method but it really does benefit the cake. Bake it up as a bundt cake (makes a pretty presentation), a sheet cake or a classic two-layer cake.
Banana Cake with Cream Cheese Frosting
Summary: This is a classic cake and a favourite in my family. Note that the cooking time can vary wildly, so check and check often.
- For the cake:
- 1 1/2 cups bananas, mashed, very ripe (the darker, the better!)
- 2 tsp. lemon juice
- 3 cups flour
- 1 1/2 tsp. baking soda
- 1/4 tsp. salt
- 3/4 cup butter, softened
- 2 1/8 cups sugar
- 3 large eggs
- 2 tsp. vanilla
- 1 1/2 cups buttermilk (substitute 1 cup milk plus 1 Tbsp. lemon juice)
- Cream Cheese Frosting:
- (Listed ingredients makes enough frosting to ice a two-layer cake. For a bundt or sheet cake, half the ingredients would be enough.)
- 8 oz. cream cheese, softened and at room temperature
- 1/4 cup butter, softened and at room temperature
- 2 tsp. vanilla
- 3 cups icing sugar
- Optional Garnish:
- Chopped walnuts
- Preheat oven to 275° F. and grease a 9 x 13 pan, a bundt pan or two 8-inch cake pans. (No, that’s not a mistake. It really is 275 degrees. This cake cooks low and slow)
- In a small bowl, mix the mashed bananas with the lemon juice and set aside.
- In a medium bowl, mix the flour, baking soda and salt and set aside.
- In a large bowl (or bowl of stand mixer), 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 tsp. vanilla. Beat in the flour mixture alternately with the buttermilk. Stir in the banana mixture.
- Pour batter into prepared pan and bake in preheated oven (You might want to put a drip tray underneath as this one almost over-flowed my bundt pan!) Bake until toothpick inserted in centre comes out clean. TIME WILL VARY. A 9×13 pan will take about an hour (maybe more). Two 8×8 pans might take a little less time. My bundt pan cake took a whopping 1 hour and 30 minutes! Be sure to test in several places in the cake to be sure it is thoroughly cooked.
- Remove from oven and allow to cool in the pan for 5 minutes. Remove from pan, cover loosely in plastic wrap and place directly into the freezer for 45 minutes. Remove from freezer, remove plastic wrap and let rest on counter top until completely cool.
- For the frosting, cream the butter and cream cheese until smooth.Beat in vanilla. Add icing sugar and beat on low speed until combined, then on high speed until frosting is smooth.
- Ice completely cooled cake with cream cheese frosting. Garnish with chopped walnuts, if desired.
Prep time: 20 min | Cook time: 1 hour | Total time: 1 hour 20 min
Number of servings (yield): 8