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Banana Cake

Claire Bahn

Ingredients
  

  • Cake
  • 3/4 cup butter
  • 2 1/8 cups white sugar
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 3 cups GF Cake flour I use Steve's Gluten Free Cake Flour Blend for best results- see link below
  • 1 1/2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1 1/2 cups buttermilk
  • 2 teaspoons lemon juice
  • 1 1/2 cups mashed bananas
  • Frosting
  • 1 cup butter softened
  • 1 8 ounce package cream cheese, softened
  • 4 cups confectioners' sugar
  • 2 teaspoons vanilla extract

Instructions
 

  • 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. 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. 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. 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

Store in refrigerator or freezer. If frozen, thaw for 30 minutes at room temperature before eating.