FLUFFY BANANA CAKE

Fluffy Banana Cake image

Provided by keort

Categories Dessert

Time 1h30m

Yield 18 serving(s)

Number Of Ingredients 15

Previous Next

3/4 cup butter, softened
2 cups sugar
3 eggs
2 teaspoons vanilla extract
3 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 cups buttermilk (see directions)
2 teaspoons lemon juice
1 1/2 cups mashed bananas
1/2 cup butter, softened
8 ounces whipped cream cheese
1/4 cup buttermilk
3 1/2 cups powdered sugar
1 teaspoon vanilla

Steps:

Preheat oven to 275°. Grease and flour 9x13 pan.
Make "buttermilk". It's easiest to make all the buttermilk at once, so 1 3/4 c milk + 1/2 T lemon juice (this is additional juice, not what's in ingredients above). Let set during next steps.
Cake: 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 butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla. Beat in the flour mixture alternating with "buttermilk". Stir in banana mixture. Pour batter into prepared pan.
Bake for 1 hour or until toothpick inserted in center comes out clean. Move from oven directly to freezer for 30 minutes (I put a dish towel under the pan). This makes the cake very moist. This is optional. It's still good without doing this.
Frosting: In a large bowl, cream butter and cream cheese until smooth, add buttermilk and vanilla. Gradually add powdered sugar while beating on low until combined, then on high until frosting is smooth. Spread on cooled cake.
Optional, garnish with chopped pecans or walnuts.

Nutrition Facts : Calories 449.2, Fat 18.4, SaturatedFat 11, Cholesterol 79.7, Sodium 253.8, Carbohydrate 67.6, Fiber 1.1, Sugar 49, Protein 5.1