Description
The most foolproof, moist, decadent cake you’ll find!
Ingredients
- FOR THE CAKE:
- 3 cups All-purpose Flour
- 1-½ teaspoon Baking Soda
- ¼ teaspoons Salt
- 3 whole Bananas, Mashed With A Fork
- 2 teaspoons Lemon Juice
- ¾ cups Softened Butter
- 2 cups Sugar
- 3 whole Eggs
- 2 teaspoons Vanilla
- 1-½ cup Buttermilk
- FOR THE ICING:
- ½ cups Softened Butter
- 8 ounces, weight Softened Cream Cheese
- 3 cups Powdered Sugar
- 1 teaspoon Vanilla
Preparation
Preheat oven to 275ºF. Grease a cake pan with butter or cooking spray (see below for note about bake time).
Mix flour, baking soda, and salt together in a bowl. Set aside. Mix mashed bananas with lemon juice in a separate bowl, set aside.
With an electric mixer, cream together butter and sugar until light in color and fluffy. Add eggs one at a time until fully mixed in, then add vanilla. Alternate adding flour mixture with buttermilk, about 1/3 of each at a time, until a smooth batter forms. As soon as ingredients are mixed in, turn off the mixer. Stir in the banana mixture and pour batter into the pan.
Bake cake for 1 hour or as long as it takes for a toothpick, fork, or cake tester to come out clean when inserted into the middle of the cake. This may take up to 90 minutes for thicker cakes.
When the cake is fully cooked, place immediately into the freezer for 45 minutes, then remove.
For the icing, beat butter, cream cheese, powdered sugar, and vanilla together until very creamy and smooth. Add a tiny bit more powdered sugar if needed to thicken the frosting. Spread over the cooled cake. Enjoy!
Notes:
1. Cook time will depend on what type of pan you use for baking. Keep the low temperature regardless, and begin with 1 hour of cook time. After that, test every 10 minutes until a toothpick or tester comes out clean. Cupcakes will take closer to 45 minutes, a large springform took 85 minutes. You’ll know when the cake is done by the tester!
2. If you don’t have buttermilk, milk with 1 tablespoon of vinegar or lemon juice mixed in works fine.
