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Banana Cake Heaven
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Description
When my daughter’s new boyfriend said his mom wanted to meet me, I called her and set a date. She’d just delivered her 12th baby. When I stopped by to visit with her, she baked me this cake. I’m not a banana fan, so when she told me it was BANANA, I thought it would be hard to be polite. And furthermore, I was appalled – I should have baked for her! First bite and I knew I didn’t have to fake. Thanks, Mary!!
Ingredients
- ¾ cups Butter
- 2-⅛ cups Sugar
- 3 whole Eggs
- 2 teaspoons Vanilla Extract (or Vanilla Bean Paste)
- 3 cups Flour, All Purpose
- 1-½ teaspoon Baking Soda
- ¼ teaspoons Salt
- 1-½ cup Buttermilk
- 2 teaspoons Lemon Juice
- 1-½ cup Mashed Ripe Bananas
- ½ cups Butter, Softened (Frosting)
- 1 package Cream Cheese, Softened (frosting)
- 1 teaspoon Vanilla Extract Or Vanilla Bean Paste (frosting)
- 3-½ cups Powdered Sugar (frosting)
Preparation
Preheat oven to 275 F. (That’s not a typo, check your oven to be sure it is working properly.) Grease and flour a 9×13 pan. (Don’t put it in a different sized pan, it won’t work.)
In a small bowl, mix mashed bananas with lemon juice; set it aside. In a medium bowl, mix flour, baking soda and salt; set it aside.
In a large bowl, cream 3/4 c. butter, and the 2 1/8 c. sugar until light and fluffy. Beat in eggs one at a time, then stir in 2 teaspoons vanilla. Beat in the flour mixture alternating with the buttermilk. Stir in banana mixture. Pour batter into the prepared pan.
Bake in preheated oven for 1 hour, or until toothpick inserted into the center of the cake comes out clean. Remove pan from oven and place directly into freezer for 45 minutes. This will make the cake very moist.
For the frosting: In a large bowl, cream 1/2 c. butter and cream cheese until smooth. Beat in 1 t. vanilla. Add powdered sugar and beat on low speed until combined, then beat on high until frosting is smooth. Spread on cooled cake.
Putting chopped pecans around the outside edge is optional. Normally I don’t unless it is a special occasion.
Pyrex dishes can go from oven to freezer without harming them. However, glass tends to cook hotter than metal cake pans. This recipe is not conventional by sticking the cake in the freezer. Mary’s son worked at a large bakery, and he said they stuck all cakes in the freezer to make them moist. It works very well for this cake. This is the only reason you put it in the freezer.
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5 Comments
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dokee34 on 1.27.2010
This cake was SO good. Even my son-in-law who hates bananas loved it. I used a 9×13 pan to bake it for 1 hour. It was still jiggly in the center. Baked another 30 minutes and was perfect. Put it in the freezer and it fell in the center but it was still delicious. I will certainly make it again.
Cindy Carnes on 1.12.2010
Actually, I borrowed the picture from a friend, I had never had enough nerve to do it in the round cake pans, but she used a total of three 8″ round pans. I thought it was a little drier than the one done in a 9×13 pan. But you sure can do what you want. Just beware the results might not be the same, and thank you for asking.
no mom on 1.12.2010
this cake is absolutely to die for, that is, if you are a banana fan!
sweetwater on 8.30.2009
How did you make a 9 x13 into a round 3 layer cake?
hulatutu on 8.29.2009
I want to make this cake because the picture looks delicious. You say in your recipe not to use any other size pan than a 13 x9x2, or it won’t work, yet your picture of the cake is obviously a round layer cake. So, is it okay to use round cake pans, as that is what I would prefer to use. Thank you for sharing the recipe and the hints, I would never have thought to stick a cake in the freezer!