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:

Serves: 16

Yield:

Yield1.0

Yield

9x13 pan

Update

9x13 pan

Units: US | Metric

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:

1

Preheat oven to 275°. (I actually baked it at 300)
2

Grease and flour a 9 x 13 pan.
3

In a small bowl, mix mashed banana with the lemon juice; set aside.
4

In a medium bowl, mix flour, baking soda and salt; set aside.
5

In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy.
6

Beat in eggs, one at a time, then stir in 2 tsp vanilla.
7

Beat in the flour mixture alternately with the buttermilk.
8

Stir in banana mixture.
9

Pour batter into prepared pan and bake in preheated oven for one hour or until toothpick inserted in center comes out clean.
10

Remove from oven and place directly into the freezer for 45 minutes. This will make the cake very moist.
11

For the frosting, cream the butter and cream cheese until smooth.
12

Beat in 1 teaspoon vanilla.
13

Add icing sugar and beat on low speed until combined, then on high speed until frosting is smooth.
14

Spread on cooled cake.
15

Sprinkle chopped walnuts over top of the frosting, if desired.

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Replies to This Discussion

Permalink Reply by art deco cakes by galidink on September 24, 2015 at 6:37pm

TFS

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Permalink Reply by Esther on October 17, 2016 at 3:32am

Wow. What a great recipe. But plz. Am a Nigerian and ill like to use this recipe for my sister's birthday but i need to understand the measurement. In Nigeria we measure in grams. So canbu plz giave me the equivalence of ur measurements in grams. Thnks

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Permalink Reply by Esther on October 17, 2016 at 3:47am

Wow! I really like this recipe and ill love to use it for my sisters birthday but am kinda new here, a Nigerian and over here we use grams in measuring and i dont quite understand the 3/4 cups u use for ur measurement. Plz can u give me the equivalence of all ur measurements in Gram???? Pllzzzzzzz. Thnk u.

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Permalink Reply by Katy Nott on October 17, 2016 at 7:09am

Esther, you can convert these measurements on the internet. There are several good sites that give you conversions.

I don't suppose Goreti knows the equivalents any more than we do.

Try this one https://www.dovesfarm.co.uk/resources/conversion-tables/us-cups-con...

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Permalink Reply by Goreti on October 17, 2016 at 8:21am

Esther, this is definitely a great recipe. As far as the conversion to grams, I don't really have it. When I need to convert, I use the chart on here http://www.kingarthurflour.com/learn/ingredient-weight-chart.html. It is one of the best I have ever seen online. If you need any further help, let me know but I think with that conversion guide you will be all set.

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Permalink Reply by Esther on October 17, 2016 at 4:09pm

Am so grateful goreti. The site was so helpful. I got exactly what i wanted.. Thanks

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Permalink Reply by Goreti on October 17, 2016 at 4:14pm

You're welcome. Hope you enjoy the cake as much as I did. Didn't use the recipe for the frosting but have tried a number of different fillings and they all tasted great.