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Banana Cake
Prep
30 mins
Cook
1 hr
Servings
18
Difficulty
Hard
This banana cake is my go to recipe whenever I want to bake something special without spending hours in the kitchen. The beauty of this cake is that it comes together in just 30 minutes of prep, and it uses simple pantry staples that won't break the bank. Ripe bananas are the star here, and they're packed with potassium which is great for your heart health. The tender crumb and subtle tang from the buttermilk and lemon juice make this cake incredibly moist and flavorful. It's perfect for weeknight baking or when you want to impress guests with homemade goodness.
Ella x
Ingredients
- 11 ½ cups mashed bananas
- 22 teaspoons lemon juice
- 33 cups all-purpose flour
- 11 ½ teaspoons baking soda
- ¼ teaspoon salt¼ teaspoon salt
- 22 ⅛ cups white sugar
- ¾ cup butter¾ cup butter
- 33 eggs
- 22 teaspoons vanilla extract
- 11 ½ cups buttermilk
Detail level
Instructions
- 1
Preheat the oven to 275 degrees F (135 degrees C). Grease and flour a 9x13-inch pan.
- 2
Make cake: Mix mashed bananas with lemon juice in a small bowl. Mix flour, baking soda, and salt in a medium bowl.
- 3
Cream sugar and butter in a large bowl until light and fluffy, 3 to 4 minutes. Beat in eggs one at a time, then stir in vanilla. Beat in flour mixture alternately with buttermilk. Stir in banana mixture. Pour batter into the prepared pan.
- 4
Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Remove cake from the oven and place it directly into the freezer for 45 minutes. This will make the cake very moist.
- 5
Meanwhile, make frosting: Cream butter and cream cheese until smooth. Beat in vanilla. Add confectioners sugar and beat on low speed until combined, then on high until frosting is smooth.
- 6
Spread frosting on cooled cake.
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