Holly's Banana Cake
This banana cake is awesome alone, but frost it with this lemon buttercream and it’s even better!
Servings: 12
Calories: 724kcal
Ingredients
- 1⅓ cup mashed bananas about 3 large
- 1 tbsp lemon juice divided
- 1½ cups buttermilk
- 3 cups flour
- ½ tbsp baking soda
- ¼ tsp salt
- ⅔ cup butter softened
- 1 cup white sugar
- ½ cup brown sugar
- 3 large eggs
- 1 tsp vanilla
FROSTING
- 8 oz cream cheese
- ⅓ cup butter softened
- 3 - 3.5 cups powdered sugar
- 1 tsp lemon juice
- Zest on 1 lemon
Instructions
- ALL INGREDIENTS MUST BE AT ROOM TEMPERATURE
- Preheat oven to 350 degrees F. Spray a 13 x 9-inch baking pan with non-stick spray.
- Mix bananas with the 1 tbs lemon juice in a small bowl. Whisk in the eggs, milk and vanilla; set aside.
- Place the flour, baking soda, salt and the sugars in a large bowl. Beat at low speed with electric mixer until combined, about 30 seconds.
- Add the softened butter to the flour mixture and beat at low speed until combined, then beat at medium speed (high speed if using a hand mixer) for 2 minutes. Scrape down the sides of the bowl.
- Add half the banana mixture and beat for 20 seconds, then add the remaining half and beat for 20 seconds.
- Pour into prepared pan and place in the oven. TURN DOWN THE OVEN TEMPERATURE TO 300 DEGREES F.
- Bake for 55-65 minutes (see NOTES) or until a toothpick inserted in the center comes out clean.
- Cool completely.
- Combine all frosting ingredients except the lemon juice, in a small bowl. Beat until smooth. Add only enough lemon juice to get a spreadable consistency. Frost top of cooled cake.
Nutrition
Serving: 1serving | Calories: 724kcal | Carbohydrates: 123g | Protein: 7g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 106mg | Sodium: 433mg | Potassium: 220mg | Fiber: 1g | Sugar: 94g | Vitamin A: 851IU | Vitamin C: 3mg | Calcium: 77mg | Iron: 2mg