Banana Cake II

This cake is wonderful for sharing with family and friends. They will not stop talking about how delicious it is.

Yield

12 servings

Cake Ingredients

3/4 cup butter
2 1/8 cups granulated (white) sugar
3 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 1/2 cups buttermilk
2 teaspoons lemon juice
1 1/2 cups mashed bananas

Frosting Ingredients

1/2 cup butter, room temperature
1 (8 ounce) package cream cheese, room temperature
3 1/2 cups confectioners' (powdered) sugar
1 teaspoon vanilla extract

Directions

Preheat oven to 275°F (135°C). Grease a 13 x 9-inch baking pan with Pan Release or baking spray with flour.

In a small bowl, mix mashed bananas with lemon juice, set aside. In a medium bowl, mix flour, baking soda and salt. Set aside.

In a large bowl, 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 teaspoons vanilla. Beat in the flour mixture alternately with the buttermilk. Stir in banana mixture. Pour batter into prepared pan.

Bake in preheated oven for 1 hour, or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and place directly into freezer for 45 minutes. This will make the cake very moist.

For the frosting: In a large bowl, cream 1/2 cup butter and cream cheese until smooth. Beat in 1 teaspoon vanilla. Add confectioners' sugar and beat on low speed until combined, then on high until frosting is smooth. Spread on cooled cake.

Estimated Time

Preparation Time: 30 minutes
Bake Time: 60 minutes

Nutritional Information

Amount Per Serving: Calories: 453; Total Fat: 18.4 g; Cholesterol: 84 mg; Sodium: 299 mg; Total Carbs: 68.6 g (Dietary Fiber: 1.1 g); Protein: 5.2 g

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