Okay before I really start this post I have to say one thing about this recipe for Classic Banana Cake with Cream Cheese Frosting… IT ROCKS!! This is one great recipe for banana cake that I will never stray from. It is so good one of my close friends wants me to make it for her wedding cake, no pressure there, I think I just might skip the wedding cake but for any other special time this is the cake I like to turn too and it never lets me down.
My love of banana cake goes back to the 70’s when Sara Lee used to make a frozen 1/8 sheet cake that I loved to eat while watching TV at night. I used to eat it all the time until I went into the U.S. Air Force in the mid 80’s. After spending 2 years in Germany, where they didn’t have Sara Lee, I really forgot about banana cake. Let me be truthful cake in its self is not my favorite, I am more of a pie lover. Then a few years ago I really got a desire for banana cake but of course when I went looking for Sara Lee’s banana cake I could not find it, I guess it has been discontinued which is always my luck.
So I started searching the web looking for a good banana cake recipe but every one that I tried was just not moist enough, Sara Lee’s banana cake was a really moist cake, so it did not have the right depth of taste as far as I was concerned. Then I ran into this recipe from Rhonda J and I thought… hum putting the cake strait from the oven into the freezer that’s weird. How would that effect the texture of the cake? Well let me tell you that FREEZING is the answer. Freezing the outside of the cake seems to stop the evaporation of moisture while the cake cools making the cake much denser and extremely moist. Then by adding the silky smooth cream cheese frosting you end up with the perfect Classic Banana Cake with Cream Cheese Frosting!
An extremely moist banana cake with a smooth silky cream cheese frosting.
For the Cake
1 1/2 C. Ripe bananas
3 C. Flour
1 1/2 tsp. Baking soda
1/4 tsp. Salt
3/4 C. Butter, room temperature
2 1/8 C. Sugar
2 tsp. Vanilla
1 1/2 C. Buttermilk
For the Frosting (a double batch for crumb coat and finishing coat)
1 C. Butter, room temperature
2 (8 oz.) Package cream cheese, room temperature
2 tsp. Vanilla
7 C. Powdered sugar
2-3 Tbsp. Milk
Preheat your oven to 275°F, 250°F if using a convection oven.
Grease and flour two 9 inch round cake pans.
In a small bowl mash ripe bananas until almost smooth, use dark brown/black ultra ripe bananas if you have them.
In a medium bowl combine flour, baking soda and salt.
In stand mixer with paddle attachment cream together butter and granulated sugar on medium-high speed for 5 minutes, until the mixture is light and fluffy.
Reduce the mixer speed to medium and add the eggs, one at a time, beating well after each addition and add vanilla.
Reduce the mixer speed to slow and slowly add in the flour mixture alternately with the buttermilk, starting and ending with the flour mixture.
Add in mashed bananas.
Pour batter into prepared pans and bake for 60-70 minutes or until toothpick inserted into center of the cakes comes out clean.
As soon as the cakes are done immediately remove them from the oven and place them directly into the freezer for 45 minutes. This will make the cake very moist.
While the cakes are cooling mix together the frosting crumb coat.
In stand mixer with paddle attachment combine 1/2 C. soft butter and 1 (8oz.) package soft cream cheese and cream together, on medium-high speed for 3-5 minutes, until the mixture is light and fluffy.
Turn mixer to slow and add in 1 tsp. vanilla.
Turn mixer off and add in 1 C. of powdered sugar, be sure not to over pack measuring cup with powdered sugar. Turn mixer to its slowest setting and mix until sugar is incorporated. Do this step two more times, on the last time add in an extra 1/2 C. powdered sugar for a grand total of 3 1/2 C. for one full batch.
After cakes are cool remove them from the pans and level the tops if necessary.
Add a dollop of frosting to the base of your cake plate and place the first layer, add parchment paper under edges of bottom layer to catch any frosting drippings.
Frost top of bottom layer, be generous, and then place second layer on top of the frosted bottom layer.
Frost top of the second layer and the sides of both layers with a thin coating of frosting, this will lock in the crumbs.
Place cake into the refrigerator so the crumb coat will firm up, about 60-90 minutes.
While cake is firming up whip up the finishing coat of frosting by repeating steps 12-14, on step 14 add in enough milk to loosen up the frosting until it drops in large clumps off of a spatula.
Remove cold cake from the refrigerator and start frosting from the center of the top of the cake to the sides and then down the sides, depending on how much frosting you like you might have some left over.
After you get the frosting to your liking slowly remove the parchment paper from the bottom of the cake.
Store the cake in the refrigerator or in a air tight cake container, it should keep for 3-5 days.
I have made this cake in both a 9x13 inch size and in cupcakes and it works great every time, I only make one batch of frosting when I make these sizes.
I suggest using USA 9 inch round pans for baking. I have never had a cake come as flat and level strait out of the pan as they do with USA pans, and even better these pans are made in the USA!