We have a busy Sunday so I made an early dinner and this Banana Cake for dessert. This cake is moist and delicious and the homemade frosting is the “icing on the cake”!!
2/14 cups flour (all purpose)
1 1/2 cups sugar
1 1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 cup mashed bananas
3/4 cup milk mixed with 1 TBSP. lemon juice
1/4 cup vegetable or canola oil (I used coconut oil)
1 tsp. vanilla extract
Grease well a 13×9 cake pan or 2 round pans. Preheat oven to 350
Let eggs sit at room temperature for 30 minutes.
In a large mixing bowl stir the flour, sugar, baking powder, baking soda and salt together. Add the bananas, milk/lemon juice, oil and vanilla. Beat with an electric mixer until combined.
Add eggs and beat on medium speed for 2 minutes. Pour into the pan.
Bake at 350 for approximately 30 minutes (checking after 25 minutes or so for doneness by inserting a tooth pick in the center and if it comes out clean it’s done).
Remove and let cool.
Frost with homemade Cream Cheese Frosting! This cake deserves the homemade instead of store bought because it’s so good!!
Cream Cheese Frosting
1 8 oz brick cream cheese softened
1/2 cup butter
2 TBSP. vanilla extract
5 1/2 – 6 cups sifted powdered sugar
Beat the cream cheese, butter, and vanilla until light and fluffy. Gradually add the powdered sugar until it’s spreadable and smooth.
**This makes a large container of frosting which you can store in the fridge for up to 3 weeks. Or cut the recipe in half for the perfect amount for this cake**