Recipe Crazy Banana Cake with Cream Cheese Icing

If you’re looking for the BEST BANANA CAKE EVER, this is your cake.Slathered with a thick layer of cream cheese icing, this banana cake is moist and delicious every time. It’s a great way to use up frozen or over-ripe bananas and quite simply, it’s the only banana cake recipe you’ll ever need.

What makes this banana cake crazy?

I honestly forget where I got this recipe. I’ve been making it for years. It’s a crazy little recipe, so I’ll clarify a couple of things right off the top.

First of all, this cake is baked at an unusually low temperature: 275ºF.

The second crazy thing about this recipe is the cooling method:

This banana cake goes straight from the oven into the freezer. This is the secret to the cake’s moistness. For this reason, you’re going to want to bake this cake in a pan that can withstand the quick change in temperature. I use my 9 x 13 Pyrex baking dish.

I don’t cover the cake when I put it in the freezer. I just place it in the freezer with a towel folded underneath it to prevent the heat from transferring into other items in my freezer.

Ingredients

For the Cake

1. 1.5 cups very ripe bananas 3 fresh bananas or 4 thawed, previously frozen bananas
2. 2 tsp lemon juice
3. 3 cups all-purpose flour
4. 1.5 tsp baking soda
5. 1/4 tsp salt
6. 3/4 cup soft butter
7. 2 cups sugar
8. 3 eggs
9. 2 tsp vanilla
10. 1.5 cups buttermilk OR milk soured with one tbsp vinegar or lemon juice
11. For the Frosting
12. 1/2 cup softened butter
13. 8 oz cream cheese room temp.
14. 1 tsp vanilla
15. 3.5 cups icing sugar also known as powdered sugar or confectioner's sugar

Instructions

1. Pre-heat oven to 275 F, and grease and flour (or spray), a 9x13 cake pan.
2. Mash banana and mix with lemon juice and set aside.
3. In a med bowl, mix flour, baking soda and salt. Set aside.
4. If you're making your own buttermilk, combine milk and vinegar (or lemon juice) in a small bowl, and set aside.
5. In a large bowl, cream butter and sugar.
6. Beat in eggs, one at a time. Stir in vanilla.
7. Beat in flour mixture alternately with buttermilk.
8. Stir in bananas.
9. Pour into cake pan and bake 1 hour and 10 mins (or until knife comes out clean). *if need be, cook longer, checking every 10 minutes until cake is fully cooked.
10. Immediately place in freezer for 45 minutes. (if not completely cool upon removal from freezer, let cool further before icing).
11. Cream butter and cream cheese.
12. Beat in vanilla and icing sugar on low until combined, then high until smooth.
13. Frost cake and enjoy!

adapted from happyhooligans

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