I am a BIG fan of banana bread and when I had some overripe bananas, I was going to whip up my go-to recipe but then decided to try something different. I came across this recipe for banana cake that claimed to be the “best ever.” With a claim that strong, I had to put it to the test and it seriously turned out even better than I imagined! It had some interesting instructions – a low bake time, putting it in the freezer as soon as you pulled it out of the oven. I don’t know what would happen if you didn’t follow those instructions, but I will tell you that if you do follow the instructions, it makes for one amazing cake! I topped mine with a vanilla buttercream frosting, but cream cheese frosting (or no frosting at all!) would be delicious also.
Frosted Banana Cake
Some say that this is the "Best Ever Banana Cake" . . . but we will let you be the judge!
Preheat oven to 275 degrees F. Grease and flour a 9 x 13 pan, set aside.
In a small bowl, mix mashed banana with the 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 eggs, one at a time, then stir in 2 tsp vanilla. Beat in the flour mixture alternately with the buttermilk. Stir in banana mixture.
Pour batter into prepared pan and bake in preheated oven for one hour or until toothpick inserted in center comes out clean.
Remove from oven and place directly into the freezer for 45 minutes. This will make the cake very moist.
While the cake is cooling, mix together frosting ingredients until smooth. Add more milk if you need the frosting to be thinner or add more powdered sugar if you want to thicken the frosting up.
Spread frosting on cake and serve.
*If you don't have buttermilk, you can easily make your own. Using a large measuring cup, pour in 1 1/2 tablespoons vinegar. Add enough milk to equal 1 1/2 cups. Mix together, then let sit for 5 minutes. Use in recipe when called for.