Monday already… the weekend needed to be a day or two longer. Although to be honest, I really did not do too much, I planted some more containers for my deck, cleaned out my fountain and I did manage to bake a few things (suprise). Aside from that I read and spent time with my husband and my pup which was perfect because on Sunday it rained all day. Now I guess I am ready to start the week.
What about you? Did you have some nice late Spring weather to do your plantings, or did you go off on a local adventure?
I know that at this time of year strawberries are in but to be honest, I do not like strawberries inside my desserts. I prefer them plain or with spicy sugar. I love bananas but I am very particular about when I eat them, I do not like them too ripe. If they are not “in the window” as I like to say they are consigned to the freezer until I decide to bake something. This weekend since I seemed to have had an abundance of them I made this cake which I found on Food.com. I figured with a name like Best Ever Banana Cake it had to be good, not to mention the 900 positive comments and the 5 stars.
Best Ever Banana Cake with Cream Cheese Frosting
adapted from Food.com
2 cups bananas , mashed
2 teaspoons lemon juice
3 cups all-purpose flour
1 ½ teaspoons baking soda
1/4 tsp of nutmeg
¾ cup unsalted butter , room temperature
2 1⁄8 cups sugar
3 large eggs, room temperature
2 teaspoons vanilla extract
1 ½ cups buttermilk, room temperature
Preheat oven to 275°. Grease and flour a 9 x 13″ baking pan or 2 9″ round cake pans.
1. In a small bowl, mix mashed banana with the lemon juice; set aside. In a medium bowl, mix flour, baking soda , nutmeg and salt; set aside.
2. In a large bowl, cream butter and sugar until light and fluffy. Beat in
eggs, one at a time, then add in 2 tsp vanilla extract
3. On low, add the flour mixture alternately with the buttermilk. Stir in
banana mixture.
4. Pour batter into prepared pans and bake in preheated oven for one hour and 15
minutes or until toothpick inserted in center comes out clean. Unmold onto wire baking rack and cool completely if using 9 ” rounds, otherwise leave in pan to cool.
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| Pink Serving Plate(similar) |
Cream Cheese Frosting
1 stick unsalted butter, room temperature
8 oz or 1 package of cream cheese softened
31/2 cups of powdered sugar
For the frosting, cream the butter and cream cheese until smooth using either a hand-held mixer or a stand mixer then add the vanilla and the powdered sugar and beat on low-speed just until combined. Sprinkle chopped nuts over top of the frosting.
Note: The recipe recommends to put the hot cake into the freezer to make it more moist. I had no room in my freezer so I put ice in a roasting pan and then put the 9 x 13″ pan pan on top.
I have made many banana cakes, and this may be the “best ever”, it is moist, tender, lots of banana taste, hint of the nutmeg and of course the frosting is excellent but then again I really like cream cheese frosting. You could also make this with your favorite buttercream frosting if you are not a fan of cream cheese.
As I always ask, if you make this cake or any other things on my blog do tell me how they turned out and if you liked them or made some great changes.
I hope you have a great week. For many it is a short week because of the holiday and if not at least a long weekend. I am already looking forward to it.
Cranberry Bundt Cake
Chocolate Snack Cake with Hershey’s Perfectly Chocolate Frosting
Ina Garten Sour Cream Coffee Cake
Maple Spiced Acorn Cakes with Maple Glaze and Fall Sprinkles
Good morning darling friend!
WOW how you manage to bake these days, you are AMAZING. I was just thinking this morning as I opened my cupboard to get my COCOA for my yogurt, that it has been SO LONG SINCE I HAVE BAKED! I used to bake for Ruben all the time, but that was before I was a busy teacher and Etsy seller!
It rained here too, but I did manage to plant more flowers in pots yesterday in a misty moment. Nothing stops me!
Have a lovely day my dear…Anita
Elizabeth..this is cruel at 7:20 in the morning! Now I am craving this…OMG it looks soooooooo good. Going to copy this recipe. I know its a winner!
Since sounds so delicious Elizabeth. We worked outside all weekend and I loved it as we finally had some amazing weather but now the rain comes again. As long as it's dry on the weekends I don't mind.
XX
Debra~
This looks delicious! I will try this recipe. Have a wonderful week!
Oh how yummy Elizabeth!! I will be making this soon!!
Thought you would enjoy…Interview with Leslie of Segreto Finishes and her fabulous Book Giveaway!
xoxo
Karena
Art by Karena
You had me at cream cheese! This looks so delicious and your photos are great!
Creating over at http://twelveoeight.blogspot.com/
Your latest follower- Tanya 🙂
Oh my that certainly looks good! I'm trying to be good this week after a full weekend of food! Your making it difficult haha.
Oh my that certainly looks good! I planned to be a good girl this week after a full weekend of eating. You're making it difficult.
My mom always
loved to make banana
cake when we were
kids, so the taste truly
brings me back. I can't
wait to try THE BEST one;
it must be fabulous!
Happy Monday,
xo Suzanne
Wow! Looks great!
Did someone say banana cake with cream cheese frosting?! I'm in. One of my favorites. I used to make it a lot but not in some time now. I would love to try your recipe. You've succeeded in tempting a whole passel of ladies out of their diets with your mouthwatering images. You should be ashamed of yourself! Ha!
Liz
This cake looks amazing! It looks so moist and the frosting, yum! I would love if you would share this and any other posts at Showcase Your Talent Thursday http://whatscookinglove.blogspot.com/2012/05/showcase-your-talent-thursday-8.html. I hope to see you there!
Hi Elozabeth, I have this recipe and it's one of my favorites. One of my friends gave it to me quite a few years ago. It is such a moist cake. I too love bananas, but not over ripe. I also freeze mine till I can use them. I think I could have done this post. lol! Of course, I would not have done it as well as you. Thanks for sharing with Share Your Cup
Hugs,
Jann
Cake sounds out of this world and your photos belong in a great food magazine somewhere. Wonderful ..
I just linked to follow…:)
Came over from Savory Southern style. This cake looks so good! I am a new follower! Patsy
I am the same as you about bananas…they have to be just right – after that they're for muffins, cakes etc… this sounds fabulous – I think my husband would love it. Perhaps I'll try it when I have just ripe bananas! I do appreciate you sharing with Home and Garden Thursday,
Kathy
Yum! This looks so good! Thank you for joining me at Home Sweet Home!
Sherry
Yum. The banana cake looks scrumptious!
It sounds delicious…it looks like there are nuts in the cake but you don't mention anything in the recipe and how long do you keep it in the freezer? Thank you.
Marta, there are no nuts in the cake, those are large chunks of banana.
You keep the cake in the freezer until cool. Or you could retake a pan larger than the cake pan, fill with ice and then cool it thatvway
Awesome, this pic caught my eye! I have got to make this ASAP!! I'll let you know my results! Sugars & thanks for sharing!
Elizabeth,
Saw this on Pinterest and I don't know why – but I made it. 😉 I just am not a fan of banana bread (I think my mom made it too often when I was growing up. :)) so I wasn't sure I would enjoy this…but I knew there was something about this cake (your picture sure helped!) It was a resounding winner amongst our party-goers. I can't thank you enough, it was sublime! I added a 1/2 cup of choc. chips to the batter.
Hugs!
Is 10:35 too late to start baking a cake?
Just wondering…..
🙂
xoxox
A
This recipe sounds great, too! How ripe do the bananas need to be? Oh, and I am your newest follower. 😀
Just made this..it is unbelievable!,
Thank you!I am so happy that you liked it! Thank you so much for coming by to let me know!
HI
I'm gona try this it looks amazing ! what kind of sugar do you use in the main recipe, caster or granular? Quite new to baking!!
Hello Gail,
In the cake I use granular sugar. In the frosting use powdered or confectioners sugar.
The cake is very easy to make, if you have questions come back and ask.
I hope you like it. Good luck.
I made this cake last night to celebrate a coworkers birthday. Before I made the cake I thought I was a pretty decent baker but… this cake has me questioning that! I have never had so many issues in one baking experiment! Maybe you can help me figure out what went wrong. The aftermath was delicious but generously described as "looking very home made."
The batter was VERY fluffy and light… so light that in overflowed the baking tins and the cookie sheet on the rack below (which I inserted in case of overflow). The cake took super long to cook, at least a half hour longer than expected. When i attempted to remove the cake from the cake pans (I used 2 9' rounds, both greased and flowered) disaster hit. One cake came partially out, the other… came out in pieces.
The frosting was yummy, but of course I had major cake crumb issues. In the end the cake tasted great, looked horrible, ad destroyed my cake baking confidence.. but not quite enough to stop me from trying again though!
Honestly, I cannot tell you what happened. Sorry to hear that it did not work out. The next time make sure to only fill the pans 2/3 of way, and perhaps use the extra in cupcake tins.
My suggestion for getting the cakes from the pan, make sure to grease and flour and then put a circle of parchment paper in the bottom. Works well.
Good luck and if you make it again let me know how it works out.
2nd time I'm making this cake this month – yummmm!
2nd time I'm making this cake this month – yummmmm!
Great! I make it often and every time I like it more and more.
I made this but i only had 1 cup of bananas so I added half cup sour cream and half cup banana/apple baby food that i had on hand. Also, I only had 3 oz. cream cheese so I made just a little cream cheese icing and the rest buttercream and mixed it and it is just DELICIOUS!! MMmmmm!!! Boy is it ever good. Thank you for the recipe. i am new to blogging and have only a few posts so far but i really enjoy stalking the rest of you girls, LOL. Have a great day! ~~Blessings, Annabell 🙂
Love, love, loved the cake, however I use a small ~ 9 X 13 inch pan, it was a little on the shallow side compared to a 9 X 13 cake pan it over flowed 🙁 I quickly put a cookie sheet under it and continued to bake the cake as normal and frosted it and it tasted great, just didn't look as beautiful as I was hoping.
I might use the 9 inch rounds and put the cream cheese frosting in the middle, love frosting on every bite.
Thanks for sharing.
I baked this this evening, or should say have it in the oven. It looked like soup, I'm a bit nervous, I have checked and rechecked my ingredients to see if I flubbed something, can't wait to take it out of the oven!! fingers crossed!
I don't know why it looked like soup….I have made this many times, and so have many others who have commented above ith now problem. I actually got this recipe from food.com, link in post and it has over 500 great reviews.
I hope it works!! Fingers crossed.
I have made his cake twice and my family can't get enough of it! thanks
I made this cake for dessert. It was a hit! I used coconut milk and reduced the sugar to 2 cups. So moist, I chilled it in the freezer and frosted it and sprinkled chopped pecans on top. This recipe was abreeze to make. I got a standing ovation from the 2yr. old!
I made this for dessert after our Sunday dinner anditwas a hit! It was so moist, I chilled it in the freezer. Iused exactly 2 cups of sugar, had slightlylessthan 8oz creamcheese, added 1 tablespoon of sour cream, dusted it with chopped pecans and got a standing ovation from the 2yr.old. This recipe wins!
Hey i'm gonna make this cake today a quick question at wt temp i should bake it 275 C
Or 275 F kindly help its not written clear in the recepie
So sorry. The oven temperature is 275 F.
Plz make it clear i should bake the cake at 275 C
Or 275 F
This is actually my aunt's recipe, she is the one who posted it on Food.com. It's so great to see all the people who have tried and loved it so much. It's a family favorite and tradition!! I l loved reading your blog. Thanks so much for sharing 🙂
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I made this cake and it was so delicious that I am making it again tonight for my quilting retreat this weekend. love it!!
Friend made this and for the icing she used greek cream cheese yogurt n put fresh vanilla bean in the icing..omg it literally melted in your mouth.
My husband and kids loved it. Very moist and flavorful.
I have made this for years now and shared your recipe via Twitter today (@QofTU) I swear this is everyone's favorite cake!
I made this cake last night and it is delicious! I didn't have buttermilk so i substituted milk + 1tsp vinegar, i also used salted butter (that is all I had) and skipped the added salt and it is very good! Thanks for sharing, I will definitely be adding to my favorite recipes.
Can this cake be frozen and defrosts?
I just popped this in the oven! But I did have a question, I put the batter in a bundt pan and am cooking it for 45 min, going to wing it on the timing and check with a toothpick. Do you think it'll be okay at 275? Do you think the batter will be too much? I was a little worried about how full it was!
Sorry for all the questions, I tried to call my mom to ask her, but she lives out of the country.
Thanks for the recipe! ❤️
I am so sorry but I have never made this in a bunt pan. I think it may be too full! The original recipe is linked in the post, food.com and perhaps someone in the comment section has made it in a bundt pan and has some suggestions. You might want to look at a few of the reviews, http://www.food.com/recipe/best-ever-banana-cake-with-cream-cheese-frosting-67256/review.
I hope that it works out.
This has become a go to cake for our family. We usually add more banana and make a maple cream cheese frosting. It is so delicious, thank you for the recipe.
I made this on a whim when I saw that it had cream cheese icing which I absolutely LOVE. I have celiac disease so I used one to one gluten free flour instead of regular all-purpose flour. I also used the substitution of milk with a little vinegar since I did not have buttermilk. Let me just say…this is
DELICIOUS! My husband just commented that this is, by far, the best dessert I have made in the past five years! ❤️ (We have only been married for 5 years!)