Claire’s Amazing Banana Cake

Banana Cake

I’m getting back to my baking roots with this Banana Cake recipe.  You can make it with regular wheat flour, or with Authentic Foods Steve’s Gluten Free Cake Flour Blend like I do.  I usually make Banana Cake on a whim because I have lots of ripe bananas around and I’m not feeling like making banana bread.  It’s a full on layer cake, so it can be time intensive, but the results are outstanding (if I do say so myself).  One trick I do (since it’s just me and my husband at home), is get single serve containers and cut the cake to fit the containers and put them in the freezer.  The frozen cake can last up to 2 months, just thaw it at room temperature for about 30 minutes before eating.  I learned this trick from my cousin who used to bake wedding cakes.

Several of my friends are always down to try out my recipes.  Recently I meet two friends for dinner and I decided to bring each of them some frozen cake.  I think they thought is was weird that I gave them frozen cake, until they tried it.  Both texted me later about how delicious the cake was.  When your friends like it as much as you do, it’s got to be great, right?!?!  Well, I hope you like it as much as we do.  Here’s recipe:

Banana Cake
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Ingredients
  1. Cake
  2. 3/4 cup butter
  3. 2 1/8 cups white sugar
  4. 3 eggs
  5. 2 teaspoons vanilla extract
  6. 3 cups GF Cake flour (I use Steve's Gluten Free Cake Flour Blend for best results- see link below)
  7. 1 1/2 teaspoons baking soda
  8. 1/4 teaspoon salt
  9. 1 1/2 cups buttermilk
  10. 2 teaspoons lemon juice
  11. 1 1/2 cups mashed bananas
  12. Frosting
  13. 1 cup butter, softened
  14. 1 (8 ounce) package cream cheese, softened
  15. 4 cups confectioners' sugar
  16. 2 teaspoons vanilla extract
Instructions
  1. 1. Preheat oven to 275 degrees F (135 degrees C). Grease and flour a 9x13 inch pan. In a small bowl, mix mashed bananas with lemon juice, set aside. In a medium bowl, mix flour, baking soda and salt. Set aside.
  2. 2. In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in 2 teaspoons vanilla. Beat in the flour mixture alternately with the buttermilk. Stir in banana mixture. Pour batter into prepared pan.
  3. 3. Bake in preheated oven for 1 hour, 20 minutes or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and place directly into freezer for 45 minutes. This will make the cake very moist.
  4. 4. For the frosting: In a large bowl, beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Beat in the vanilla extract. Spread on cooled cake.
Notes
  1. Store in refrigerator or freezer. If frozen, thaw for 30 minutes at room temperature before eating.
Living with Claire http://livingwithclaire.com/