Attention dessert lovers and lovers of all things banana! Today I am sharing one of my favorite cakes with you. All I can say about this is that it truly is an Incredible Banana Cake!
Incredible Banana Cake
Many years ago I was a wedding photographer. I would shoot the entire event, from getting ready images to when the bride and groom left the reception, on their way to wedded bliss! It was an exhausting gig, but very rewarding. One of the things I loved about photographing weddings was getting to have a slice of the wedding cake!
I usually did not eat at weddings, as I didn’t want to sit down and miss a moment that I could have captured with my camera. Almost always, the bride or her mother would insist I at least have a slice of the wedding cake. I thought that was so thoughtful, and it was something I could eat without sitting down.
Over the years I have had countless flavors of wedding cakes, but there was one that stood out to me because it was so different. It was banana flavored, and it was really tasty! I have tried to make a cake like that for years, and didn’t quite match what was in my memory.
About 6 years ago or so I stumbled upon a recipe that looked pretty good. I made the cake, and had to laugh when it called for me to put it directly from the oven to the freezer to make it more moist! Okay, why not?! Though I did let it cool a bit first, I was concerned with ruining my freezer. The cake came out very moist, and the banana flavor was very good!
I have since slightly modified that recipe to my liking, and Incredible Banana Cake gets rave reviews every time I make it!
- 2 cups Ripe Bananas (about 4) mashed
- 2 tsp Fresh Lemon Juice
- 3 cups All Purpose Flour
- 1/4 tsp Salt
- 1 1/2 tsp Baking Soda
- 3/4 cup Unsalted Butter softened
- 2 cups Sugar
- 3 Eggs room temperature
- 2 1/2 tsp Vanilla
- 1 1/2 cups Buttermilk room temperature
- 1/2 cup Unsalted Butter softened
- 1 8 ounce package cream cheese softened
- 1 1/2 tsp Vanilla
- 3 cups Powdered Sugar
- Chopped Walnuts or Pecans
Heat oven to 275° F.
Grease and flour a 9 x 13 inch baking dish, or two 9 inch round cake pans.
In a bowl, mash the bananas with a potato masher and mix with the lemon juice. Set aside.
In a medium bowl, mix together flour, salt, and baking soda. Set aside.
In a large mixing bowl, cream together butter and sugar until light and fluffy.
Beat in eggs, one at a time.
Stir in vanilla.
Beat in the flour mixture alternately with the buttermilk. Start and end with the flour.
Stir in the banana mixture.
Pour the batter into pan/pans and bake for 60-70 minutes, or until a toothpick inserted into the center of the cake comes out clean (for me it takes 70 minutes, but yours might be a different time, as ovens vary).
Remove cake from oven and place pan/pans onto a baking sheet and put into the freezer for about 45 minutes. This makes the cake turn out very moist.
Cream the butter and cream cheese together until smooth and creamy.
Mix in the vanilla.
Add powdered sugar 1 cup at a time, with mixer on low speed, and beat until combined, then beat on high speed until frosting is very smooth.
Frost cake once it has cooled.
Sprinkle frosted cake with chopped walnuts or pecans.