Banana Cake VI

Banana Cake VI

1529
Cindy Carnes 131

"This cake was first made for me by a friend while I was visiting her after she had delivered her 11th child. I told her, 'I should have baked for you!'"

Ingredients

2 h 30 m servings 453 cals
Serving size has been adjusted!

Original recipe yields 18 servings

Adjust

Nutrition

  • Calories:
  • 453 kcal
  • 23%
  • Fat:
  • 18.4 g
  • 28%
  • Carbs:
  • 68.6g
  • 22%
  • Protein:
  • 5.2 g
  • 10%
  • Cholesterol:
  • 79 mg
  • 26%
  • Sodium:
  • 299 mg
  • 12%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 275 degrees F (135 degrees C). Grease and flour a 9x13 inch pan. In a small bowl, mix mashed bananas with lemon juice, set aside. In a medium bowl, mix flour, baking soda and salt. Set aside.
  2. In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in 2 teaspoons vanilla. Beat in the flour mixture alternately with the buttermilk. Stir in banana mixture. Pour batter into prepared pan.
  3. 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 minutes. This will make the cake very moist.
  4. For the frosting: In a large bowl, cream 1/2 cup butter and cream cheese until smooth. Beat in 1 teaspoon vanilla. Add confectioners sugar and beat on low speed until combined, then on high until frosting is smooth. Spread on cooled cake.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
  • profile image

Your rating

Cancel
Submit

Reviews

1529
  1. 1834 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

Baking a cake at a ridiculously low temperature (traditionally it's 350 degrees), then putting a hot cake right out of the oven into the freezer? What? I was tempted to simply bake this in the ...

This is my recipe, the temperature is not a mistake in the directions. It is to bake at a slow rate to keep the cake moist. This recipe has been made by tons of friends of mine over and over, no...

To anyone reading this, do not hesitate to make this cake. I think the cooking temperature and placing it in the freezer after baking is what makes this cake outstanding. I myself made a coupl...

This is my first banana cake and I followed the recipe exactly. Boy am I glad I did! This is so moist and delicious!!!! I topped it with 1/2 cup of finely chopped walnuts which is the only th...

A WOW!!! cake - brilliantly easy and simply scrumptious! At this time of posting, it is hardpressed to keep the remaining half for dear hubby when he gets home later, lol; the children - who veh...

I always make a recipe the first time without any changes. This was "country good", however this is more like a light banana bread in texture than that of cake, REAL HEAVY. By the second day we ...

I didn't think that a better recipe existed besides my grandmother's, but boy was I wrong! This banana cake was unbelievable. I took it to a family dinner and got rave reviews. Was told that ...

I think the baking temp should be 375 instead of 275 as listed here. After 1 hour at 275 it was not even close to being done.

THIS WAS DELICIOUS! I BAKED IT AT 375 DEGREES FOR 45 MIN. AND DIDN'T EVEN PUT IT IN THE FREEZER LIKE THE RECIPE SAID TO BUT IT WAS STILL MOIST. I'M SURE I'LL BE MAKING THIS ONE AGAIN.BIG HIT AT ...