Married to Medicine

Married to Medicine

Sunday, October 9, 2011

To DIE For Banana Cake with Cream Cheese Frosting

Holy MOLY!!!  Please try this cake!


My friend Hillary recommended it to me back in July of 2010 and it is downright TRAGIC that I didn't get around to trying it out until now.  In my defense, it uses a lot of butter and cream cheese... two things I avoid in my attempts to lower my husband's cholesterol.  But I'm home in Madison with my parents right now and we're all about saturated fat.  Mmm...

Anyway, this cake is A-MAZ-ING.  Banana-y and cream cheese-y, not too sweet, and moist as you can imagine.  It's perfect for anyone out there who doesn't absolutely abhor bananas.  Cutting to the chase, here it is:  EASY-

Banana Cake with Cream Cheese Frosting
adapted from allrecipes.com's "Banana Cake VI"

3/4 cup butter (1.5 sticks)
2 1/8 cup white sugar (next time I might try using just 1 cup packed brown sugar)
3 eggs
2 tsp vanilla
3 cups flour
1.5 tsp baking soda
1/2 tsp salt
1.5 cups buttermilk
2 tsp lemon juice
4 mashed overripe bananas
OPTIONAL:  Chopped walnuts or vanilla wafers (or both) to sprinkle on top

Preheat oven to 275 (yes: 275), and grease a 9x13 inch pan.  Mash the bananas with the lemon juice; set aside.  In medium sized bowl, whisk flour, baking soda, and salt.  In mixer, cream butter and sugar until light and fluffy.  Add eggs, one at a time.  Add vanilla.  Alternate adding the flour mixture with the buttermilk, mixer on low.  Keeping mixer on low, add the banana/lemon juice mixture.

For these pics I made half a batch; otherwise I'd have needed a 9x13" pan.

Bake for at least an hour, until toothpick inserted in middle comes out clean.  The center will go from jiggly to firm fairly quickly at the end - keep an eye on it.  Put it straight into the freezer, still uncovered, for 45 minutes.  Meanwhile, make the frosting:

8 ounce package cream cheese
1 stick butter
1 tsp vanilla
1.5-2.5 cups confectioner's (powdered) sugar

Beat the butter and cream cheese until mixed; add vanilla.  Add sugar to taste - I like it less sweet.

Again, I halved the recipe; be sure to use a 9x13 inch pan unless you do too.
Frost the cake.  If desired, crumble a few vanilla wafer cookies (or grab a bag of chopped walnuts) and sprinkle on top.

Keep it chilled and serve it about 15 minutes after you take it out of the fridge - even better this way.

1 comment:

  1. I have made this recipe many times and it is wonderful.

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