Best Ever Banana Cake With Cream Cheese Frosting

Monday already… the weekend needed to be a day or two longer.  Although to be honest, I really did not do too much, I planted some more containers for my deck, cleaned out my fountain and I did manage to bake a few things (suprise). Aside from that I read and spent time with my husband and my pup which was perfect because on Sunday it rained all day. Now I guess I am ready to start the week.

I know that at this time of year strawberries are in but to be honest, I do not like strawberries inside my desserts. I prefer them plain or with spicy sugar. I love bananas but I am very particular about when I eat them, I do not like them too ripe. If they are not “in the window” as I like to say they are consigned to the freezer until I decide to bake something. This weekend since I seemed to have had an abundance of them I made this cake which I found on Food.com. I figured with a name like Best Ever Banana Cake it had to be good, not to mention the 900 positive comments and the 5 stars.

Best Ever Banana Cake with Cream Cheese Frosting

adapted from Food.com

2 cups bananas , mashed

2 teaspoons lemon juice

3 cups all-purpose flour

1 ½ teaspoons baking soda

¼ teaspoon salt

1/4 tsp of nutmeg

¾ cup unsalted butter , room temperature

2 1⁄8 cups sugar

3 large eggs, room temperature

2 teaspoons vanilla extract

1 ½ cups buttermilk, room temperature

Preheat oven to 275°. Grease and flour a 9 x 13″ baking pan or 2 9″ round cake pans.

1. In a small bowl, mix mashed banana with the lemon juice; set aside. In a medium bowl, mix flour, baking soda , nutmeg and salt; set aside.

2. In a large bowl, cream butter and sugar until light and fluffy. Beat in

eggs, one at a time, then add in 2 tsp vanilla extract

3. On low, add the flour mixture alternately with the buttermilk. Stir in

banana mixture.

4. Pour batter into prepared pans and bake in preheated oven 1 hour and 15 minutes or until toothpick inserted in center comes out clean.  Unmold onto wire baking rack and cool completely if using 9 ” rounds, otherwise leave in pan to cool.

Pink Serving Plate(similar)

Cream Cheese Frosting

1 stick unsalted butter, room temperature

8 oz or 1 package of cream cheese softened

1 teaspoon vanilla extract

31/2 cups of powdered sugar

For the frosting, cream the butter and cream cheese until smooth using either a hand-held mixer or a stand mixer then add the vanilla and the powdered sugar and beat on low-speed just until combined. Sprinkle chopped nuts over top of the frosting.

Notes: I changed the amount of bananas and added 1/2 cup more because I had them. I also increased the amount of nutmeg from a pinch to 1/4 tsp because I like it. The recipe recommends to put the hot cake into the freezer to make it more moist. I had no room in my freezer so I put ice in a roasting pan and then put the 9 x 13″ pan pan on top. I do not think either step is necessary but it is what I did.

I have made many banana cakes, and this may be the “best ever”, it is moist, tender, lots of banana taste, hint of the nutmeg and of course the frosting is excellent but then again I really like cream cheese frosting. You could also make this with a nice buttercream frosting.

 As I always ask, if you make this cake or any other things on my blog do tell me how they turned out and if you liked them or made some great changes.

I hope you have a great week. For many it is a short week because of the holiday and if not at least a long weekend. I am already looking forward to it.