How To Make The Best Banana Cake
An irresistible banana dessert you’ve had in a long time! This wonderful banana cake recipe would easily have you wanting seconds!
Serves:
Ingredients
- 1⅓cupsmashed bananas
- 2½tbsplemon juicedivided
- 1½cupsmilk
- 3cupsflour
- 1½tspbaking soda
- ¼tspsalt
- ⅔cupbuttersoftened
- 1cupwhite sugar
- ½cupbrown sugar
- 3eggslarge
- 1tspvanilla
For Frosting:
- 8ozcream cheese
- ⅓cup buttersoftened
- 3½cupspowdered sugar
- 1tsplemon juice
- 1½tsplemon zestfrom 1 lemon
Instructions
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Preheat oven to 350 degrees F. Grease and flour a 9×13-inch pan.
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Place 1 ½ tablespoons lemon juice in a measuring cup. Top to 1 ½ cups with milk. Set aside.
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Mix together mashed banana with 1 tablespoon lemon juice, set aside.
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Beat together butter, brown and white sugar until combined. Add in eggs one at a time and vanilla. Mix on high until light and fluffy (almost the texture of frosting).
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Combine flour, baking soda and salt in a medium bowl. Alternate adding flour mixture and milk to egg mixture stirring just until combined. Do not overmix. Fold in bananas. Pour into prepared pan.
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Put into the oven and reduce heat to 300 degrees F. Bake 60 to 70 minutes or just until toothpick inserted in center comes out clean and do not over bake.
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Remove from oven and place in the freezer for 45 minutes to make the cake extra moist.
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Cool completely before frosting.
Nutrition
- Calories: 476.62kcal
- Fat: 19.38g
- Saturated Fat: 11.48g
- Trans Fat: 0.50g
- Monounsaturated Fat: 5.03g
- Polyunsaturated Fat: 1.01g
- Carbohydrates: 71.78g
- Fiber: 1.22g
- Sugar: 49.77g
- Protein: 5.69g
- Cholesterol: 83.60mg
- Sodium: 246.98mg
- Calcium: 60.51mg
- Potassium: 177.89mg
- Iron: 0.63mg
- Vitamin A: 184.44µg
- Vitamin C: 3.11mg
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