Tuesday, December 4, 2012

Banana Cake with Cream Cheese Frosting


We've all been there...you have a bunch of super ripe bananas on your counter and you need to use them up. Like quick. 'Cause in my house if a banana has one speck of black on the outside, Bryce points to it and says, "It's yucky!" And I'd have to agree with the kid...don't like my bananas too ripe. So here's a delicious recipe for you guys that are like me and can't stand overly ripe mushy bananas. For the rest of you weirdos who like 'em ripe, go ahead and go to town...just save a few for this recipe. You won't be sorry. I promise.

Here's what ya need for the cake:



And for the frosting:


The boys love helping me in the kitchen so I encourage that and try to get them as involved as possible. Yes, sometimes I admit, it drives me a little crazy when they pull up a stool right on top of my foot so they can peek inside the mixing bowl (while trying to lick the spatula that I'm holding), but other than that, it's a joy to have them in the kitchen with me.


This cake is unique in that it bakes at a low temperature (275 degrees) for an hour or so (I baked mine for about 1 hr 15 minutes, so definitely keep an eye on it) and then as soon as you take it out of the oven, you stick it in the freezer for 45 minutes. Yeah. Do it. It makes it super duper moist and heavenly. For real.

Ingredients:

3/4 cup butter
2 cups white sugar
3 eggs
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
1 1/2 cups mashed bananas (I used 3 whole bananas)

Icing:
1/2 cup butter, softened
1 (8oz) package cream cheese, softened
3 cups confectioners' sugar
1 teaspoon vanilla

Directions:

  1. Preheat oven to 275 degrees. Grease and flour a 9x13" 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 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in 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 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. Spread on cooled cake.

And that's how I eat super ripe bananas.

5 comments:

  1. Ah, this looks so good, now I feel like baking banana bread too!

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  2. Thanks for sharing! :) If I can't use my overripe bananas right away, I pop them in the freezer until I get a chance to either bake with them or use them for smoothies.

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  3. Very different recipe! I am marking it to try next time I have bananas to use up.

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  4. This sounds really, really good! Popping over from the cookie exchange link! Thanks for posting this!

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  5. I'm going to try it this week, always have extra bananas

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