Banana Cake Moist (Printable Version)
Fluffy banana cake piled with silky frosting, loaded with taste and perfect for lazy breakfasts or big celebrations.
# What You'll Need:
→ Cake
01 -
1 1/2 cups mashed ripe bananas
02 -
2 teaspoons lemon juice
03 -
1 1/2 cups buttermilk
04 -
3 large eggs
05 -
2 teaspoons real vanilla
06 -
1/4 teaspoon regular salt
07 -
3/4 cup room temp unsalted butter
08 -
2 1/8 cups white sugar
09 -
3 cups plain flour
10 -
1 1/2 teaspoons baking soda
→ Frosting
11 -
1 teaspoon vanilla
12 -
1/2 cup softened unsalted butter
13 -
3 1/2 cups powdered sugar
14 -
225g cream cheese, soft
→ Optional Topping
15 -
Walnut chunks or fun sugar heart shapes
# Steps to Follow:
01 -
Coat your 23 x 33 cm pan with butter and a bit of flour. Switch the oven on at 135°C.
02 -
Toss the lemon juice with your mashed bananas and let them sit in a small bowl for now.
03 -
Mix salt, baking soda, and flour together in a bowl. Leave it aside.
04 -
Beat your soft butter and the sugar together so it gets light and airy.
05 -
Crack eggs in one by one, mixing after each. Pour in the vanilla and give it a good stir.
06 -
Take turns adding your dry mix and buttermilk into the egg bowl, gently mixing. Fold the banana mix in last.
07 -
Pour the batter into your prepped tin. Even out the top. Pop it in the oven for about an hour. When a toothpick comes out clean from the middle, it's done.
08 -
Right after baking, stick the hot pan in your freezer for 45 minutes. Keeps it super soft.
09 -
Beat cream cheese with soft butter till smooth in a bowl. Add vanilla. Slowly add powdered sugar, then turn the speed up till it's fluffy and creamy.
10 -
Once cool, spread the frosting over everything. Sprinkle on chunky walnuts or sugar hearts if you feel like it.
# Additional Notes:
01 -
It’s best to use really spotty bananas—they make everything sweeter and more moist.
02 -
Freezing right away after baking keeps your cake from getting dry and makes it extra soft.