Banana Cake With Cream Cheese Frosting

A fluffy, ultra moist, scrumptious, made from scratch banana cake with a silky smooth cream cheese frosting.

5 from 1 vote

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Prep Time 30

Cook Time 1

Additional Time 45

Total Time 2 15

Servings servings

Calories 483 kcal

Ingredients

3/4 cup soften butter
2 1/8 cup white sugar
3 eggs
2 1/2 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
2 - 3 large ripe bananas use 3 for stronger banana flavor

Cream Cheese Frosting

1/2 cup butter softened
1 (8 ounce package cream cheese softened
3 1/2 cups confectioners' sugar
1 teaspoon vanilla

Instructions

Preheat oven to 275 degrees F (135 degrees C). Grease and flour a 9 x 13 inch pan. In a small bowl, mix mashed banana with lemon juice, set aside. In a medium bowl, whisk flour, baking soda, and salt together. Set aside.
In the bowl of mixer, cream 3/4 cup butter and 2 1/8 cups of sugar until light and fluffy. Beat in the eggs one at a time, then stir in 2 teaspoons of 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 45-60 minutes or until cake is cool. This will make the cake very moist.
For the frosting: In bowl of mixer, cream 1/2 cup of butter and cream cheese until smooth. Add confectioners sugar that has been sifted, or whisked, to remove lumps. Add vanilla. Beat on low until combined. Then on high until frosting is smooth. Spread on cooled cake.

Notes

This cake cooks at a low temperature and cools in the freezer to create the ultimate moist banana cake.

Nutrition

Serving: 1sliceCalories: 483kcalCarbohydrates: 81gProtein: 5gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 5gTrans Fat: 1gCholesterol: 76mgSodium: 330mgFiber: 2gSugar: 57g