When Was The Last Time You Made A Luscious Banana Cake With A Rich Cream Cheese Frosting?

This cake requires to be baked at a very low temperature and immediately placed into the freezer after it's done. This unusual method results in a cake so moist you may want to bake all your cakes this way.

Let's Get Started!

Ingredients To Gather:

1.5 cups very ripe bananas (3 fresh bananas or 4 thawed, previously frozen bananas)

2 tsp lemon juice

3 cups all-purpose flour

1.5 tsp baking soda

1/4 tsp salt

3/4 cup soft butter

2 cups sugar

3 eggs

2 tsp vanilla

1.5 cups buttermilk (OR milk soured with one tbsp vinegar or lemon juice)

½ cup softened butter

8 oz cream cheese, room temp.

1 tsp vanilla

Step By Step Directions:

Pre-heat oven to 275 F. Grease and flour a 9×13 cake pan.

Mash banana. Mix with lemon juice. Set aside.

In a medium bowl, mix flour, baking soda and salt. Set aside.

If making your own buttermilk, combine milk and vinegar (or lemon juice) in a small bowl. Set aside.

Cream sugar and butter in a large bowl.

Beat in eggs, one at a time. Add vanilla.

Beat in flour mixture alternating with the buttermilk.

Add the bananas.

Pour into prepared cake pan. Bake for seventy minutes (or until knife comes out clean).

Immediately place in freezer for 45 minutes. (if cake is not completely cool when you take it out from the freezer, let it cool longer before icing).