Wednesday, April 14, 2010

Most Moist Banana Cake Ever

I have made this banana cake twice already and I'm making it again tomorrow to give away. My sister even took some back home (a 7 hour drive) to give to her boyfriend cause he so likes banana cake (and carrot cake - he's getting a recipe for that instead).

How many times does someone say "This recipe is great. It's the best I've made!" Well this time it's true. I believe the secrets are a very low oven and then it gets put into the freezer straight from the oven!

I found the recipe at Life In A Peanut Shell.

3/4 cup (6 oz) butter
2- 1/8 cups sugar
3 large eggs
2 tsp vanilla
3 cups flour
1- 1/2 tsp baking soda
1/4 tsp salt
1- 1/2 cups buttermilk
2 tsp lemon juice
1- 1/2 cups mashed ripe bananas (I just used 2 bananas)

1/2 cup (4 oz) butter
1 (8 oz) packaged cream cheese, softened
3-1/2 cups icing sugar
1 tsp vanilla


  • Preheat oven to 135C
  • Grease and flour a 9x13 pan
  • In a small bowl, mix mashed banana with the lemon juice; set aside.
  • In a medium bowl, mix flour, baking soda and salt; set aside.
  • In a large bowl, cream butter and sugar until light and fluffy.
  • Beat in 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 and bake in preheated oven for one hour or until toothpick inserted in centre comes out clean.
  • Remove from oven and place directly into the freezer for 45 minutes - this will make the cake very moist.

  • Cream the butter and cream cheese until smooth.
  • Beat in 1 tsp vanilla.
  • Add icing sugar and beat on low until combined, then on high speed until frosting is smooth.
  • Spread on cooled cake.

Cook this! It really, really is moist.

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