To me there is nothing better than a moist flavorful banana cake covered with rich thick cream cheese icing. And unfortunately while every grocery store and bakery in the South sells chocolate cakes, vanilla cakes, carrot cakes, red velvet cakes and German chocolate cakes, it is almost impossible to find a banana cake. Thank goodness I love to bake! Now, that said, I don’t make my own frosting. I have never made homemade frosting except for a New York Times chocolate dump cake recipe, which I’ll never do again. The dump cake was fabulous…the frosting? Not so much.
But for those of you searching for an easy and very satisfying banana cake recipe and don’t mind using store bought frosting or your own special cream cheese icing recipe, please give this one a try and let me know how you like it.
**For best results let the butter and eggs come to room temperature first.
Ingredients: 1/2 cup butter 1/4 tsp. baking powder 1 1/2 cups sugar 1/2 cup milk 2 large eggs 1/4 tsp. vanilla extract 2 cups all purpose flour 1/4 tsp. banana extract 3/4 tsp. baking soda 1/2 tsp. salt 3 very ripe bananas
Preheat oven to 350 degrees then grease and flour (or use Baker’s Joy) a 9×13′” baking pan or two 9″ layer cake pans.
Beat the eggs. Cream the butter, sugar and beaten eggs. Sift the flour several times and during the final sifting add the salt and baking powder, stirring well to mix.
Add the milk and the flour to the creamed butter mixture, beginning and ending with flour.
Mash the bananas and then add the baking soda, mixing well. Add the banana/baking soda to the butter/milk/flour mixture, along with the vanilla and banana extracts, blending throughly.
Bake the layer cakes for 25-30 minutes, the baking pan 35-40 minutes. The cake is done when a toothpick inserted in the middle comes out clean.
Let cool completely on a wire rack before frosting. Easy-peasy! And so tasty!