I cannot stress enough how much you need to try this! I can pretty much promise that you will be making it regularly and that your stature in society as a fabulous baker will increase dramatically. Who doesn’t want that? Not only will you have the “looks” but you now have the “banana cake” to go with it. Irresistible combination.
So, this is the wildly popular “Best Ever Banana Cake” that has been flooding the internet. And, for good reason…it is the best ever. But, I have made just two minor changes…that make it even better: buttercream instead of cream cheese frosting and sheet cake pan rather than 9×13. I’ve made it both ways. Buttercream kicks A.
Super Moist Banana Cake
- 1 1/2 cups bananas mashed
- 2 tsp. lemon juice
- 3 cups flour
- 1 1/2 tsp. baking soda
- 1/4 tsp. salt
- 3/4 cup butter softened
- 2 1/8 cups sugar
- 3 large eggs
- 2 tsp. pure vanilla
- 1 1/2 cups buttermilk
Heat oven to 275 degrees.
Grease a sheet cake 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.
In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy.
Beat in eggs one at a time and then stir in 2 tsp. vanilla.
Beat in the flour mixture alternately with the buttermilk.
Stir in the banana mixture.
Pour batter into prepared pan and bake in a preheated oven for one hour or until toothpick comes out clean.
Remove from oven and place directly into the freezer for at least half hour.
Frost with buttercream frosting: 1 stick butter, 4 cups powdered sugar, 1 tsp. vanilla, milk to consistency.
I already am your bff…. but I will make it anyways!!