Moist Banana Cake (Print Version)
Ultra-moist banana cake with cream cheese frosting, made special by a unique freezing method that locks in moisture and flavor.
# Ingredients:
→ Cake
01 -
1 1/2 cups ripe bananas, mashed
02 -
2 teaspoons lemon juice
03 -
3 cups all-purpose flour
04 -
1 1/2 teaspoons baking soda
05 -
1/4 teaspoon salt
06 -
3/4 cup unsalted butter, softened
07 -
2 1/8 cups granulated sugar
08 -
3 large eggs
09 -
2 teaspoons vanilla extract
10 -
1 1/2 cups buttermilk
→ Frosting
11 -
1/2 cup unsalted butter, softened
12 -
1 (8 ounce) package cream cheese, softened
13 -
1 teaspoon vanilla extract
14 -
3 1/2 cups powdered sugar
# Steps to Follow:
01 -
Preheat your oven to 275°F (135°C). Grease and flour a 9 x 13-inch pan.
02 -
In a small bowl, mix the mashed bananas with lemon juice and set aside.
03 -
In a medium bowl, combine the flour, baking soda, and salt. Set aside.
04 -
In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy.
05 -
Beat in the eggs, one at a time, then stir in 2 teaspoons of vanilla extract.
06 -
Beat in the flour mixture alternately with the buttermilk. Stir in the banana mixture.
07 -
Pour the batter into the prepared pan and bake in the preheated oven for one hour or until a toothpick inserted into the center comes out clean.
08 -
Remove the cake from the oven and place it directly into the freezer for 45 minutes to ensure it stays very moist.
09 -
For the frosting, cream the butter and cream cheese until smooth. Beat in 1 teaspoon of vanilla. Add the powdered sugar and beat on low speed until combined, then on high speed until smooth.
10 -
Spread the frosting over the cooled cake.
11 -
Sprinkle chopped walnuts or decorative hearts over the top of the frosting, if desired.
# Additional Notes:
01 -
This recipe makes a moist and flavorful banana cake that is easy to prepare and perfect for any occasion.
02 -
The unique step of freezing the cake immediately after baking ensures it stays exceptionally moist.