Banana Cake
I recently came across this recipe and decided to make it for a baby shower this weekend. I did not use the pan in the recipe. I made a very high six inch cake and had some leftover batter which I made a 8 inch approx 2 in height. I have included the recipe for the frosting but I used dulche de leche SMBC. I also filled it with chocolate truffle filling. If anyone is interested in that recipe, let me know. This banana cake is very very moist.
Update: While trying to get the metric measurements for Katy, I found this http://dessert.food.com/recipe/best-ever-banana-cake-with-cream-che...
I guess this is where the original recipe is from and gives you the ability to use metric measurements.
Ingredients:
- 1 1/2 cups bananas, mashed, ripe
- 2 teaspoons lemon juice
- 3 cups flour
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 3/4 cup butter, softened
- 2 1/8 cups sugar
- 3 large eggs
- 2 teaspoons vanilla
- 1 1/2 cups buttermilk
Frosting
- 1/2 cup butter, softened
- 1 (8 ounce) package cream cheese, softened
- 1 teaspoon vanilla
- 3 1/2 cups icing sugar
Garnish
- chopped walnuts
Directions:
- 1Preheat oven to 275°. (I actually baked it at 300)
- 2Grease and flour a 9 x 13 pan.
- 3In a small bowl, mix mashed banana with the lemon juice; set aside.
- 4In a medium bowl, mix flour, baking soda and salt; set aside.
- 5In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy.
- 6Beat in eggs, one at a time, then stir in 2 tsp vanilla.
- 7Beat in the flour mixture alternately with the buttermilk.
- 8Stir in banana mixture.
- 9Pour batter into prepared pan and bake in preheated oven for one hour or until toothpick inserted in center comes out clean.
- 10Remove from oven and place directly into the freezer for 45 minutes. This will make the cake very moist.
- 11For the frosting, cream the butter and cream cheese until smooth.
- 12Beat in 1 teaspoon vanilla.
- 13Add icing sugar and beat on low speed until combined, then on high speed until frosting is smooth.
- 14Spread on cooled cake.
- 15Sprinkle chopped walnuts over top of the frosting, if desired.
Replies to This Discussion
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Permalink Reply by Bonnie Willey on
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Hi Goreti, I'm letting you know, I need the chocolate truffle filling recipe. I never did much baking before, so do not have any of these recipes you guys are so familiar with. Please?!
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Permalink Reply by June Kowalczyk on
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This is the same recipe I made G, with addition of cherries in the batter. But title says "pudding", so I thought I missed something. I was beginning to think I missed adding a pkg of pudding??
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Permalink Reply by Goreti on
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No, you didn't miss anything June. The cake is called banana pudding cake. I think it's because you mash the bananas but it doesn't actually take pudding. I think I will remove it from the title so no one is confused.
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Saw you did....good idea. It was kinda confusing. Whew....I thought I screwed up!!
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Permalink Reply by Sandra Smiley on
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This sounds very similar to the Hummingbird Cake Betty and I were talking about. Can't wait to try it! Thanks.
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Permalink Reply by Katy Nott on
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thanks Goreti - might be time to get my American measuring cups out of the back of the cupboard!
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Katy-This would be a very good reason to get them out. Really loved this one.
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I've only used them once Goreti and the resulting cake was really not to my liking. So I don't know if it was the recipe or inaccurate measuring on my part as it's a completely alien concept to me! Made me a little nervous of trying them again as I hate failures and the waste of ingredients they involve!
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You have a bunch of yankee friends, Katy, so if you have doubts, give us a shout! (Oh, I think I made a rhyme)
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Hey Katy....I made your Victoria sponge and I had to use my metric measures. Worked out great. With a recipe like this, you could be off 2-3 ml, or 120 ml and it wouldn't throw off your recipe.
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