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Banana Cake VI

SUBMITTED BY: ccsick PHOTO BY: Allrecipes

"This cake was first made for me by a friend while I was visiting her after she had delivered her 11th child. I told her, 'I should have baked for you!'"

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PREP TIME	30 Min
COOK TIME	1 Hr
READY IN	2 Hrs 30 Min
Original recipe yield 1 - 9x13 inch pan

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

3/4 cup butter
2 1/8 cups white sugar
3 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 1/2 cups buttermilk
2 teaspoons lemon juice
1 1/2 cups mashed bananas
1/2 cup butter, softened
1 (8 ounce) package cream cheese, softened
3 1/2 cups confectioners' sugar
1 teaspoon vanilla extract

DIRECTIONS

Preheat oven to 275 degrees F (135 degrees C). Grease and flour a 9x13 inch 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 the eggs one at a time, then stir in 2 teaspoons vanilla. Beat in the flour mixture alternately with the buttermilk. Stir in banana mixture. Pour batter into prepared pan.
Bake in preheated oven for 1 hour, or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and place directly into freezer for 45 minutes. This will make the cake very moist.
For the frosting: In a large bowl, cream 1/2 cup butter and cream cheese until smooth. Beat in 1 teaspoon vanilla. Add confectioners sugar and beat on low speed until combined, then on high until frosting is smooth. Spread on cooled cake.

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REVIEWS

Reviewed on sep. 25, 2008 by naples34102

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.

naples34102
sep. 25, 2008

Baking a cake at a ridiculously low temperature (traditionally it's 350 degrees), then putting a hot cake right out of the oven into the freezer? What? I was tempted to simply bake this in the traditional manner, 350 degrees until done, then let cool on a wire rack. But I noticed the submitter's review, and she was so adamant about the unconventional baking temperature and cooling method that I thought to be fair to her I'd give it a try (especially since it was the rare occasion where I had enough room in the freezer for it). Well let me tell you, I don't know if the cake would have turned out any differently had I baked it in the traditional manner, but this was one, outstanding banana cake! To tell you the truth, I was surprised. It is not uncommon for these types of cakes to be dry or not to be baked through. But this one has a soft outer crust, not overly browned, and a moist, tender interior. It was fun to give this unusual set of directions a try and I'm glad I did. Other than make a half recipe in an 8x8" pan and adjusting the baking time accordingly, I followed the directions exactly and was not disappointed. Now that I've had the first piece I can't wait to share it! The added perk was that because the cake is cooled in the freezer, you can bake and serve this in no time! The frosting is a tried and true cream cheese frosting, and topped with a sprinkle of finely chopped nuts, this was just a simply delicious and beautiful cake.

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119 users found this review helpful

Baking a cake at a ridiculously low temperature (traditionally it's 350 degrees), then putting... MORE

Reviewed on jan. 4, 2009 by ccsick

This is my recipe, the temperature is not a mistake in the directions. It is to bake at a slow... MORE

Reviewed on nov. 7, 2005 by PressureCooker

To anyone reading this, do not hesitate to make this cake. I think the cooking temperature... MORE

Reviewed on jan. 1, 2004 by JANNA RODRIGUEZ

I always make a recipe the first time without any changes. This was "country good", however... MORE

Reviewed on jan. 8, 2003 by Esmee

This cake is absolutely delicious!!! My husband and kids loved it. Very moist and flavorful.... MORE

Reviewed on jan. 1, 2004 by SINGA

THIS WAS DELICIOUS! I BAKED IT AT 375 DEGREES FOR 45 MIN. AND DIDN'T EVEN PUT IT IN THE... MORE

Reviewed on nov. 23, 2007 by Sereneblue

Full Review

The reviewer gave this recipe 4 stars. This recipe averages a 4.73 star rating.

Sereneblue
nov. 23, 2007

A WOW!!! cake - brilliantly easy and simply scrumptious! At this time of posting, it is hardpressed to keep the remaining half for dear hubby when he gets home later, lol; the children - who vehemently declared not liking banana cake, groaned and moaned their pleasure and this will now be THE banana cake recipe with us. The changes after reading all the reviews (thank you to all) are: decreased the sugar to 1 cup using (packed) brown sugar, increased bananas to 1 3/4 cups, used self-raising flour with 1 teaspoon baking powder, omitted the salt, doubled the vanilla and baked it for 40 minutes at 325 degrees. Tried freezing but 10 minutes only just to cool it down quick smart; the cake is moist even without freezing it for the stated time ... I have the proof ;) so to 'speak', lol. And I sprinkled a bit of chocolate rice on one side, left the middle plain and chopped pecans on the last 'division' ... and served the cake with homemade caramel sauce. With the decreased amount of sugar, this is just right. We loved the plain or with pecans, but not chocolate rice, maybe either some cocoa powder or melted chocolate would be better. Kept the cream cheese frosting for my carrot cake. Thanks to both Cindy and her friend who shared the recipe with us here. Good one.

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15 users found this review helpful

A WOW!!! cake - brilliantly easy and simply scrumptious! At this time of posting, it is... MORE