If you’re looking for the BEST BANANA CAKE EVER, this is your cake. Slathered with a thick layer of cream cheese icing, this banana cake is moist and delicious every time. It’s a great way to use up frozen or over-ripe bananas and quite simply, it’s the only banana cake recipe you’ll ever need.
I know what you’re thinking. How crazy can a banana cake with cream cheese icing be?
Well, first of all, this banana cake is crazy-good, but that’s not the reason for the name of the recipe. The reason I call this the crazy banana cake is because of the unusual baking and cooling methods that the recipe calls for.
For the Cake
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
2 tsp vanilla
1.5 cups buttermilk OR milk soured with one tbsp vinegar or lemon juice
For the Frosting
1/2 cup softened butter
8 oz cream cheese room temp.
1 tsp vanilla
3.5 cups icing sugar also known as powdered sugar or confectioner’s sugar
Pre-heat oven to 275 F, and grease and flour (or spray), a 9×13 cake pan.
Mash banana and mix with lemon juice and set aside.
In a med bowl, mix flour, baking soda and salt. Set aside.
If you’re making your own buttermilk, combine milk and vinegar (or lemon juice) in a small bowl, and set aside.
In a large bowl, cream butter and sugar.
Beat in eggs, one at a time. Stir in vanilla.
Beat in flour mixture alternately with buttermilk.
Stir in bananas.
Pour into cake pan and bake 1 hour and 10 mins (or until knife comes out clean). *if need be, cook longer, checking every 10 minutes until cake is fully cooked.
Immediately place in freezer for 45 minutes. (if not completely cool upon removal from freezer, let cool further before icing).
Cream butter and cream cheese.
Beat in vanilla and icing sugar on low until combined, then high until smooth.
Frost cake and enjoy!