My kids go through fazes where they eat tons of bananas, but then some weeks they wont touch them at all. This leaves me to have overly ripe bananas lingering around at least twice a month. Usually they go into the freezer for smoothies or are made into banana bread, but this week I decided to make a yummy banana cake when I was in a crunch for a dessert when we had guests coming over. It is super easy to make and looks impressive when done. Enjoy!
- 4 very ripe bananas
- 2 tsp lemon juice
- 3 cups flour
- 1 1/2 tsp baking soda
- 1/4 tsp cinnamon
- 1/4 tsp salt
- 3/4 cup unsalted butter softened
- 2 cups sugar
- 3 eggs
- 1 tbsp pure vanilla extract
- 1 1/2 cups buttermilk*
- *If you don't have buttermilk you can stir 1 1/2 tbsp of lemon juice into 1 1/2 cups of whole milk and let it sit for 5 minutes.
- Preheat oven to 275, This cake must be cooked at a low temp to prevent it from drying out:)
- In a small bowl mash the bananas with the lemon juice and set aside. In another bowl mix flour, baking soda, cinnamon and salt and set aside. In a large bowl beat butter and sugar together until light and fluffy, add eggs one at a time then vanilla extract. Pour in half of the buttermilk and half of the flour mixture and mix until combined and then repeat with the other half of the flour mixture and buttermilk. Fold in smashed bananas. Pour batter evenly between three 8 inch round baking pans. I like to use the disposable foil ones that come in packs of three at most grocery stores. Layered cakes come out of these so much easier and cook faster because the foil is so thin. Bake for about 40 minutes or until a toothpick inserted in the middle comes out clean if you are not going for looks, you can also bake the entire batter in a 9 x 13 pyrex dish. If you do it this way it takes about 20 minutes longer to bake. If you cover these cakes with foil right out of the oven and pop into the freezer for 40 minutes they will be extra moist and cool faster.
- Once cooled frost with the frosting of your choice, I used the Absolutely Perfect Buttercream recipe from this sight, but because I wanted it to be more of a cream cheese frosting I substituted one of the sticks of unsalted butter for 4 more ounces of cream cheese and followed the recipe as directed, adding a few drops of yellow food coloring for flair:) Use about 1/2 cup of frosting between each layer and the rest for the top and sides.