Receta Holly’s Banana Cake
This banana cake is awesome alone, but frost it with this lemon buttercream and it’s even better!
Have Overripe Bananas?
If you’re like me and you overbuy bananas when they are on sale, then you surely have at least three that are all nice and freckly.
Using those freckly bananas for this cake is one of the best things you can do with them.
Holly told me this is her family’s favorite cake, and after one taste, you’ll see why.
Icing To Die For
If you read her post about this cake on Spend With Pennies, you’ll see that Holly reworked the recipe mostly by changing the icing.
Trust me, this icing is AWESOME. It will be hard to save enough to frost the cake with after you keep tasting it. It’s like a nice lemon candy and it goes so well with the cake. The tartness of the icing offsets the sweetness of the cake perfectly.
One day I’m going to work with this icing to make candy disks out of it. I can’t say enough good things about it’s flavor!
Make Sure To Wear Your Glasses
This topic may sound strange, but my first attempt at this cake, I got the leavening wrong because I wasn’t wearing my glasses.
It wasn’t a total disaster though because I salvaged the un-risen cake to make Banana Bread Bread Pudding. Of course you could do the same with any leftovers of properly-made cake and it’d taste just as good!
The only adaptation I did to this recipe was change the mixing method. I have taken to using “rapid-mix” method, which I feel results in a better cake structure.
The Recipe
Holly's Banana Cake Save Print Prep time Cook time Total time Author: Judith Hannemann Serves: 12 Ingredients 1⅓ cup mashed bananas (about 3 large) 1 TBS lemon juice, divided 1½ cups buttermilk 3 cups flour ½ TBS baking soda ¼ tsp salt ⅔ cup butter, softened 1 cup white sugar ½ cup brown sugar 3 large eggs 1 tsp vanilla Frosting: 8 oz cream cheese ⅓ cup butter, softened 3 - 3.5 cups powdered sugar 1 tsp lemon juice Zest on 1 lemon Instructions ALL INGREDIENTS MUST BE AT ROOM TEMPERATURE Preheat oven to 350 degrees F. Spray a 13 x 9-inch baking pan with non-stick spray. Mix bananas with the 1 tbs lemon juice in a small bowl. Whisk in the eggs, milk and vanilla; set aside. Place the flour, baking soda, salt and the sugars in a large bowl. Beat at low speed with electric mixer until combined, about 30 seconds. Add the softened butter to the flour mixture and beat at low speed until combined, then beat at medium speed (high speed if using a hand mixer) for 2 minutes. Scrape down the sides of the bowl. Add half the banana mixture and beat for 20 seconds, then add the remaining half and beat for 20 seconds. Pour into prepared pan and place in the oven. TURN DOWN THE OVEN TEMPERATURE TO 300 DEGREES F. Bake for 55-65 minutes (see NOTES) or until a toothpick inserted in the center comes out clean. Cool completely. Combine all frosting ingredients except the lemon juice, in a small bowl. Beat until smooth. Add only enough lemon juice to get a spreadable consistency. Frost top of cooled cake. 3.5.3208
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