A classic cake made with ripe bananas, we all seem to have, which is rich, soft, and moist all at the same time.
Who doesn’t love a good cake? Hands up, because I know you do. Mr. G really loves a good cake and if I have some ripe bananas sitting around, I will make this cake just for him. It’s also a great cake to make for family gatherings and parties. If you love banana bread, you will certainly love this sweet treat.
It is soft, fluffy, incredibly moist, and topped with a classic cream cheese frosting. You could also add a teaspoon of lemon juice and 1 1/2 teaspoons of lemon zest to the icing to add a touch of zing to the frosting.
Mr. G askes for this cake often and is a favorite at family gatherings. It’s just too easy not to make and the ingredients are always available.
a few simple but important Baking Tips:
- Make sure your butter and eggs are at room temperature. This will ensure your cake is moist. Basically, all your ingredients should be room temp, unless the recipe calls for something else.
- When mixing together your eggs, butter, sugar, and vanilla beat the mixture until it’s VERY fluffy. It will look a lot and have the consistency of fluffy frosting.
- When you start adding your flour into your wet ingredients, just stir in until mixed. Over mixing your batter will make your cake tough. I learned that one the hard way
- Watch the time your recipe says to bake your cake. Check your cake a few minutes before the timer goes off. I know my older oven can be off for up to 15 minutes on different recipes. Use a toothpick to check the center of your cake and if it comes out clean, your cake is done.
- 1 1/2 cups milk
- 2 tbsp lemon juice
- 3/4 cup butter room temp
- 1 cup light brown sugar
- 1 cup granulated sugar
- 3 large eggs
- 1 tbsp vanilla extract
- 1 tsp salt
- 1 1/2 tsp baking soda
- 3 cups flour
- 3 ripe bananas mashed about 1 1/2 cups
- 8 ozs cream cheese room temp
- 1 cup butter room temp
- 6 cups powdered sugar
- 1 tsp vanilla extract
- 1-2 tbsp milk
- 1 tsp lemon juice optional
- 1 1/2 tsp lemon zest optional
- Prehead oven to 350° F
- Coat a 9 x 13 cake pan with nonstick spray. You can also use parchment paper for the bottom of the pan to prevent sticking.
- In a medium bowl, combine milk and lemon juice. Stir and set aside.
- In a large bowl, beat the butter and both sugars on medium speed for 2 minutes. Add in eggs, vanilla, salt, baking soda and mix until smooth.
- Add in the flour and milk mixture in alternating additions on low speed, beginning and ending with flour.
- Mix in the bananas until just incorporated. Don't over beat.
- Pour mixture into the pan and bake for 55 minutes. Start checking your cake befoe the timer goes off. You may have to add a few more minutes to start seeing the top turn golden brown. Check the cake by inserting a toothpick in the middle and if it comes out clean, your cake is done.
- Let the cake cool completely before adding on the frosting.
- In a large bowl mix together the butter and cream cheese for about 2 minutes until creamy. Turn the mixer to low and add the powdered sugar. Add lemon juice and lemon zest if desired.
- Add the vanilla and 1 tablespoon of milk. Turn mixer to medium speed and mix until the mixture is combined well. If the icing is too thick, add more of the milk.
- Pour over cooled cake and spread evenly.
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I’m just a country girl loving my geeky life with my wonderful husband, always taking pictures, getting my hands dirty in the garden, being crafty, exploring with travels and enjoying all this on a budget. But above all, living my faith as a child of God!