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Facebook
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Banana Cake
Prep 15min
Total2hr0min
Ingredients15
Servings12
Ingredients
2 1/2cups all-purpose flour*
1 1/2cups mashed ripe bananas (3 medium)
1 1/4cups sugar
1/2cup butter or margarine, softened
1/2cup buttermilk
1 1/2teaspoons baking soda
1teaspoon salt
1teaspoon baking powder
2large eggs
2/3cup chopped nuts
Cream Cheese Frosting, if desired
1package (8 oz) cream cheese, softened
1/4cup butter or margarine, softened
2to 3 teaspoons milk
1teaspoon vanilla
4cups powdered sugar
Directions
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1
Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan or two 8-inch or 9-inch round pans with shortening; lightly flour.
2
In large bowl, beat all ingredients except nuts and frosting with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Stir in nuts. Pour into pan(s).
3
Bake 13x9-inch pan 45 to 50 minutes, round pans 40 to 45 minutes, or until toothpick inserted in center comes out clean. Cool rectangle in pan on wire rack. Cool rounds 10 minutes; remove from pans to wire rack. Cool completely, about 1 hour.
4
Frost 13x9-inch cake or fill and frost round layers with Cream Cheese Frosting.
5
In medium bowl, beat cream cheese, butter, milk and vanilla with electric mixer on low speed until smooth.
6
Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. Frosts 13x9-inch cake generously, or fills and frosts an 8- or 9-inch two-layer cake. Store frosted cake or any remaining frosting covered in refrigerator.
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Substitute 1 1/2 cups unsweetened applesauce for the bananas and 1/2 cup water for the buttermilk. Add 1 1/2 teaspoons pumpkin pie spice; decrease baking powder to 3/4 teaspoon. Stir in 1 cup raisins with the nuts. Frost with Maple-Nut Buttercream Frosting (page 116) or Cream Cheese Frosting (page 116).
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