Best Ever Banana Cake


I thought I’d post some of our family’s favorite recipes on Fridays. Since I plan on printing my blog into book, it sounds fun to have some of our favorite food things intermingled throughout as well, right?!

This recipe is from Matt’s sister Leslie. We’ve made it a million times and it always turns out well. I’ll include my personal cooking times at the bottom.


3/4 c Butter

2 1/8 c Sugar

3 Large Eggs

2 tsp Vanilla

3 c Flour

1 1/2 tsp Baking Soda

1/4 tsp Salt

1 1/2 c Buttermilk

2 tsp Lemon Juice

1 1/2 c Mashed ripe bananas (I think that’s 3)


1/2 c Butter, softened

8 oz Cream Cheese, softened

3 1/2 c Powdered Sugar

1 tsp Vanilla

Chopped Walnuts (we never add, Ashlyn’s allergic)


Preheat oven to 275*. Grease and flour a 9×13 pan.

In a small bowl, mix mashed banana with the lemon juice; set aside. In a medium bowl, mix flour, baking soda and salt; set aside. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time, then stir in vanilla. Beat in the flour mixture alternately with the buttermilk. Stir in the banana mixture.

Pour batter into prepared pan and bake 1 hour or until toothpick inserted comes out clean. Remove from oven and place directly into the freezer for 45 minutes. (This is a very important step- this will make the cake very moist!)

For the frosting, cream the butter and cream cheese until smooth. Beat in vanilla. Add powdered sugar and beat on low speed until combined, then on high speed until smooth. Spread on cooled cake. Sprinkle chopped walnuts over top of frosting if desired.

* Leslie’s note: I have to cook it for longer than an hour if I use the 275* temperature. You can just cook it at 350* for 25-30 minutes, just keep an eye on it

* My note: I like to cook it in two 8×8 pans instead of a 9×13. I spray my pans with Pam/Crisco, line the bottom with wax paper, then grease again. I have to cook it longer than the 25-30 minutes at 350*, but that’s about when I start checking it every few minutes or so.


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