Best Banana Cake Ever
  • ¾ cup softened butter
  • 2 cups white sugar
  • 3 eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 3 cups all purpose flour
  • 1½ teaspoons baking soda
  • ¼ teaspoon salt
  • 1½ cups buttermilk
  • 2 teaspoons lemon juice
  • 1½ cups mashed ripe bananas (3 - 4)
  • walnut pieces for garnish
  • Cream Cheese Frosting
  • ⅓ cup softened butter
  • 1 8 oz. package cream cheese, softened
  • 3½ cups confectioners sugar
  • 2 teaspoons vanilla extract
  1. Grease and flour a 9" x 13" pan, and preheat oven to 350F. Then things are going to change, just trust me on this one. We are going low and slow with this one.
  2. In a small bowl, mix mashed bananas with lemon juice, set aside.
  3. In medium bowl, mix flour, baking soda and salt, set aside.
  4. In a large bowl (or stand mixer), cream butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in vanilla. Beat in the flour mixture alternating with the buttermilk. Stir in banana mixture. Pour batter into prepared pan.
  5. REDUCE HEAT to 300F. Bake for 70 to 75 minutes, or until toothpick is inserted into the centre of the cake comes out clean.
  6. REMOVE FROM OVEN, COVER WITH FOIL AND PLACE DIRECTLY INTO FREEZER FOR 45 MINUTES. I'm sorry I'm shouting but you need to get a grip on this step. It's imperative to do so to guarantee a super moist cake. After 45 minutes, place cake on baking rack until completely cooled.
  7. FROSTING: Beat butter and cream cheese until well blended. Slowly add confectioners sugar and vanilla. Beat until creamy. Spread on cooled cake. Garnish with chopped walnuts if desired.
  8. NOTE* - If you don't have buttermilk on hand you can make your own. See directions here