Crazy Banana Cake with Cream Cheese Icing
Submitted by Brenda Williams for Jensen Woods Camp
Ingredients
- Cake:
- 1 1/2 cups very ripe bananas 3 fresh or 4 thawed, previously frozen
- 2 tsp. lemon juice
- 3 cups all-purpose flour
- 1 1/2 tsp. baking soda
- 1/4 tsp. salt
- 3/4 cup soft butter
- 2 cups sugar
- 3 eggs
- 2 tsp. vanilla
- 1 ½ cups buttermilk OR milk soured with one Tbsp. vinegar or lemon juice
- Frosting:
- 1/2 cup softened butter
- 8 oz. cream cheese room temp.
- 1 tsp. vanilla
- 3 1/2 cups powdered sugar
Instructions
- Pre-heat oven to 275 degrees F. Spray 9x13 cake pan. Mash bananas, mix with lemon juice, and set aside. In a med. bowl, mix flour, baking soda and salt. Set aside. If you’re making your own buttermilk, combine milk and vinegar (or lemon juice) in a small bowl, and set aside. In a large bowl, cream butter and sugar. Beat in eggs, one at a time. Stir in vanilla. Beat in flour mixture alternately with buttermilk. Stir in bananas. Pour into cake pan and bake 1 hour and 10 mins (or until knife comes out clean). *Cook longer, if needed, checking every 10 minutes until cake is fully cooked. Immediately place in freezer for 45 minutes (If not completely cool upon removal from freezer, let cool further before icing). For frosting, cream butter and cream cheese. Beat in vanilla and powdered sugar on low until combined, then high until smooth. Frost cake and enjoy!
Notes
Note: One bite of this incredibly moist banana cake with cream cheese icing will have them begging for more. The way you bake and cool it is kind of crazy, but that’s the secret to this cake’s success.