Hands down, the BEST banana cake I have ever eaten!
Course: Dessert
Cuisine: American
Servings: 24
Author: Cooking Mamas
Ingredients
CAKE:
3c.all-purpose flour
1 1/2tsp.baking soda
1/4tsp.salt
1 1/3c.mashed bananas
2 1/2T.lemon juicedivided
1 1/2c.milk
2/3c.butter softened
1c.granulated sugar
1/2c.brown sugar
3lg. eggs
1tsp.vanilla extract
FROSTING
1(8 oz.) pkg. cream cheese room temperature
1/3c.butterroom temperature
3 1/2c.confectioners’ sugar
1 1/2tsp.lemon zest
1tsp.lemon juice
Instructions
Preheat oven to 350 degrees. Grease and flour a 9x13-inch baking pan; set aside.
CAKE: In a medium bowl, whisk together flour, baking soda, and salt; set aside.
Zest 1 lemon; set aside.
In a small bowl, combine mashed banana with 1 tablespoon lemon juice, set aside.
In a glass measuring cup, whisk together milk with 1-1/2 tablespoons lemon juice; set aside.
In a large mixing bowl, using an electric hand mixer beat together butter, granulated sugar, and brown sugar until well combined. Add eggs one at a time and vanilla. Beat on high until light and fluffy.
Alternate, adding flour mixture and milk mixture to the large bowl beating after each addition until just combined. (Do not overmix). Fold in bananas. Pour batter into the prepared baking pan.
Place into the oven and reduce heat to 325 degrees. Bake for 55-60 minutes or just until a toothpick inserted in the center comes out clean (do not overbake).
Remove from oven and place in the freezer for 45 minutes (this makes the cake extra moist). Cool completely before frosting.
FROSTING: In a medium bowl, cream together butter & cream cheese until light and fluffy. Add in lemon zest and juice. Add confectioners’ sugar a cup at a time until you reach desired consistency. Spread over cooled cake.
Notes
You should only need 1 lemon for zest and juicing.