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Banana Cake VI

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Ingredients

Adjust Servings:
3/4 cup butter
2 1/8 cups white sugar
3 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 1/2 cups buttermilk
2 teaspoons lemon juice
1 1/2 cups mashed bananas
1/2 cup butter, softened
1 (8 ounce) package cream cheese, softened
3 1/2 cups confectioners' sugar
1 teaspoon vanilla extract

Nutritional information

453 calories
18.4 g fat
68.6 g carbohydrates
5.2 g protein
79 mg cholesterol
299 mg sodium
153 mg potassium
50 g sugar
2 mg vitamin C
47 mg calcium
1 mg iron
14 mg magnesium

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Banana Cake VI

Features:
    Cuisine:

      "This cake was first made for me by a friend while I was visiting her after she had delivered her 11th child. I told her, 'I should have baked for you!'"

      • 2 hr 30 mins
      • Serves 18
      • Medium

      Ingredients

      Directions

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      Steps

      1
      Done

      Preheat oven to 275 degrees F (135 degrees C). Grease and flour a 9x13 inch pan. In a small bowl, mix mashed bananas with lemon juice, set aside. In a medium bowl, mix flour, baking soda and salt. Set aside.

      2
      Done

      In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in 2 teaspoons vanilla. Beat in the flour mixture alternately with the buttermilk. Stir in banana mixture. Pour batter into prepared pan.

      3
      Done

      Bake in preheated oven for 1 hour, or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and place directly into freezer for 45 minutes. This will make the cake very moist.

      4
      Done

      For the frosting: In a large bowl, cream 1/2 cup butter and cream cheese until smooth. Beat in 1 teaspoon vanilla. Add confectioners sugar and beat on low speed until combined, then on high until frosting is smooth. Spread on cooled cake.

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