MY OTHER RECIPES
An easy recipe for Banana Cake, covered in cream cheese frosting.
Ingredients:
For the Cake:
- 2cupsall-purpose flour
- 1teaspoonbaking soda
- ½teaspoonsalt
- 1⅓cupsgranulated sugar
- ¼cupvegetable oil
- 2eggs
- 4ripe bananas(mashed)
- 2teaspoonsvanilla extract
- 1cupbuttermilk
For the Cream Cheese Frosting:
- 8ouncescream cheese(at room temperature)
- ½cupunsalted butter(at room temperature)
- Pinchsalt
- 4cupspowdered sugar
- 1½teaspoonsvanilla extract
Directions:
- Make the Cake: Preheat oven to 375 degrees F. Lightly grease a 9x13-inch baking pan; set aside.
- In a medium bowl, whisk together the flour, baking soda and salt; set aside.
- Using an electric mixer, beat the sugar and oil together on medium speed until completely combined. Add both eggs and beat to combine, then add the mashed bananas and vanilla extract and beat until combined. Reduce the speed to low and add the flour mixture in three additions, alternating with the buttermilk, mixing until combined. Use a rubber spatula to give the batter one last mix, then pour into the prepared pan.
- Bake for 30 to 35 minutes, or until the top is golden brown and a thin knife inserted into the center comes out clean. Set on a wire rack to cool completely.
- Make the Cream Cheese Frosting: With an electric mixer, cream together the cream cheese, butter and salt on medium speed. Reduce the speed to medium-low and gradually add the powdered sugar until it has all been combined. Add the vanilla extract, increase the speed to medium-high and beat until light and fluffy.
- Spread the frosting over the cooled cake, cut into squares and serve. Leftovers should be covered with plastic wrap or placed in an airtight container and kept at room temperature or in the refrigerator for up to 4 days.
Recipe Notes:
Nutritional values are based on one serving
Nutrition:
Calories: 550kcal
Fat: 20g
Saturated fat: 12g
Cholesterol: 70mg
Sodium: 285mg
Potassium: 226mg
Carbohydrates: 88g
Fiber: 1g
Sugar: 67g
Protein: 5g
Vitamin A: 11.8%
Vitamin C: 4.1%
Calcium: 5.3%
Iron: 7.2%
This recipe is easy and very delicious!! Made it exactly as written and had no issues.
I made this and mine too came out a gooey mess that fell flat in the middle. disappointed : ( wont use this recipe again
4 small, medium or large bananas? Equivalent measurement in cups?
Medium bananas, about 1 1/3 cups mashed.
Okay so the first time I made this it was a disaster, like others who tried I found it didn’t rise too well and it was very dense and the texture was a bit off. Because I really liked the flavour I wanted to try again so I read through all the comments and decided to do what one reader did and that was add baking powder and butter and bake in a smaller tin, I found the 9×13 made too flat a cake.
I beat 1/4 cup butter with the oil and sugar and added 1 teaspoon baking powder with the dry ingredients and put in a tray maybe 8×12 which made a slightly higher cake.
It was perfect!!! Just how I like it and is now my favorite banana cake. So even though I tweaked it I’m very happy to have found this recipe so thank you for sharing.