The following homemade banana cake recipe from scratch is to die for.
It is so moist and delicious. I serve it chilled. Be sure to make it the day before, as this cake get's better each day (if it could get any better). No kidding.
BANANA CAKE RECIPE
1-1/2 cups ripe bananas, mashed
2 tsp lemon juice
3 cups flour
1-1/2 tsp baking soda
1/4 tsp salt
3/4 cup butter, softened
2-1/4 cups white sugar
3 large eggs
1 tsp pure vanilla extract
1-1/2 cups buttermilk*
Grease and flour a 9x13 pan (or 9" cake pans), and preheat oven to 275 degrees. (NOT 375)
Mix the banana and lemon juice in a small bowl and set aside.
In a medium bowl - mix the flour, baking soda and salt, and set this aside also.
In a large mixing bowl, cream the butter with the sugar until light and fluffy. Beat in the eggs - one at a time, and add the vanilla. Next, beat the flour mixture alternatively with the buttermilk. Finally stir in the banana mixture. Pour into the 9x13 and place in the preheated oven.
NOTE: Baking times vary depending on your oven. This cake may take anywhere from 1 hour to 1-1/2 hours to bake. It is done when a toothpick inserted in the center comes out clean.
Do not over bake. When cake is done, place IMMEDIATELY in the
freezer for 45 minutes. Yes, the freezer. This is what makes it really
1-1/2 cups milk
1 TBS plus 1-1/2 tsp vinegar or lemon juice
Let sit for 10 to 15 minutes, and its ready for the recipe.
CREAM CHEESE FROSTING RECIPE
1/2 cups butter, softened
1 (8oz) pkg cream cheese, softened
1 tsp homemade pure vanilla extract
3-1/2 cups homemade powdered sugar
chopped walnuts for garnish
Mix butter and cream cheese until smooth. Beat in the vanilla, and slowly add the powdered sugar on low setting until well combined. Then whip frosting until well combined and smooth. Spread on the cooled cake and garnish with walnuts. Place in the refrigerator until ready to serve. Another "keeper" homemade cake recipe from scratch.
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