Banana Cake With Cream Cheese Icing
Ingredients
Cake:
3 large bananas, mashed well
1 ½ cups whole milk
2 ½ tbsp lemon juice
½ tbsp baking soda
½ tsp salt
3 cups flour
3 eggs, large at room temp
⅔ cup butter, at room temp
½ c brown sugar
1 cup granulated sugar
1 tsp vanilla
Icing:
⅓ cup butter
8 ounces cream cheese, softened
1 ½ tsp lemon zest
1 tsp lemon juice
3 c. Confectioners Sugar
Instructions
Preheat the oven to 350*
Grease a 9×13 baking pan well
In a small bowl mash three bananas, add in 1 tbsp lemon juice and set to the side
In a large measuring cup, add 1 ½ tbsp lemon juice and 1 ½ cups milk, stir and set to the side for later use
Beat together softened butter, white granulated sugar and the brown sugar until creamy
Add the eggs, one at a time, beating thoroughly after each egg
Add ½ tsp vanilla extract and beat until light and fluffy
In another bowl, combine the flour, baking soda and salt
Alternating between the milk and the flour mix, begin mixing all into the butter mixture
Pour the batter into the prepared baking pan
Place in the oven and bake for 60 minutes, until a toothpick comes out clean
Remove and set to the side in the pan to completely cool
In a medium bowl combine ½ cup softened butter, 8 ounces softened cream cheese and beat until smooth
Add in the 3 cups of Confectioners Sugar, a small amount at a time until all is well incorporated
When the cake is cooled, frost the cake with a thick layer of icing
Cut into squares and place a slice of banana on top of each piece you serve.
Enjoy!
Nutrition Information:
Calories: 600 kcal
Total Fat: 26g
Saturated Fat: 15g
Cholesterol: 130mg
Sodium: 405mg
Total Carbohydrates: 85g
Dietary Fiber: 2g
Sugars: 59g
Protein: 8g
Frequently Asked Questions:
Can I use ripe bananas for this recipe?
Yes, ripe bananas work best for this recipe as they mash easily and provide natural sweetness to the cake.
Can I use salted butter instead of unsalted butter?
While you can use salted butter, it may affect the overall saltiness of the cake.
It’s recommended to use unsalted butter to control the salt content.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean, indicating that it’s fully cooked.
Can I make the cream cheese icing ahead of time?
Yes, you can prepare the cream cheese icing ahead of time and store it in the refrigerator.
Just make sure to let it come to room temperature before frosting the cake.
Can I omit the lemon zest from the icing?
Yes, you can omit the lemon zest if you prefer a simpler cream cheese icing.
It adds a subtle citrus flavor, but the icing will still be delicious without it.
Can I use ripe bananas for this recipe?
Yes, ripe bananas work best for this recipe as they are sweeter and easier to mash.
What if I don’t have whole milk?
You can substitute whole milk with any other milk you have on hand, but whole milk will give the cake a richer flavor.
Why do I need to add lemon juice to the mashed bananas and milk?
Lemon juice helps to enhance the flavor of the bananas and also prevents them from browning.
Can I use margarine instead of butter for the cake batter?
While butter is recommended for its flavor, margarine can be substituted if necessary.
However, the taste and texture may be slightly different.
How can I tell if the cake is done baking?
Insert a toothpick into the center of the cake; if it comes out clean with no batter sticking to it, the cake is done.
Should I refrigerate the cream cheese icing?
Yes, it’s best to store the cake in the refrigerator due to the cream cheese icing.
It will help preserve the freshness and prevent the icing from melting.
Can I make this cake ahead of time?
Yes, you can bake the cake in advance and store it in the refrigerator.
Just make sure to frost it with the cream cheese icing before serving.
What if I don’t have confectioners sugar for the icing?
You can make your own by blending granulated sugar in a blender until it becomes powdery.
However, using confectioners sugar yields the best texture.
Can I freeze this cake?
Yes, you can freeze the cake without the icing.
Wrap it tightly in plastic wrap and aluminum foil, then store it in an airtight container.
Thaw it in the refrigerator before serving.
How long will this cake last?
When stored properly in the refrigerator, this cake will stay fresh for up to 5 days.
Make sure to cover it to prevent it from drying out.