I love a good banana cake, I always use my Grandmas recipe as it is tasty, delicious and close to my heart. But when I came across this recipe I had to try it, it sounded weird and fabulous which is right up my ally! And oh my goodness it is absolutely amazing!!!
I cannot stress enough how gorgeous this cake is, moist as a moist thing, easy to make, tasty, huge and with my easy Lemon Icing absolutely delicious!
There are some odd things about this recipe, I have found it in dozens of places online so have no idea where the original recipe comes from, I found it on Happy Hooligans page but you can find the same recipe or similar in lots of places. Often it comes with a cream cheese frosting but I wanted to try it with a fluffy lemon icing and it was just lovely! As you can see I went over the top with the frosting, but you can happily halve the recipe I have included and have a thinner layer and still be pretty happy with yourself!
So onto the odd things, firstly it is cooked at 135 Degrees Celsius! Yep, not a typo, cooked long and slow, for around 1 hour 10 mins in my oven. THEN once out of the oven you put it straight in the freezer for 45 minutes, yep that is what it says! Now I suspect that the cake would still remain moist and delicious if you missed this step but hey – it works so why not! The theory is that it helps retain its moistness. I am not one for changing things too much so if this works then lets do it. I popped a wooden board in the freezer to protect the other food and in it went!
Then I got it out of the freezer and smothered it in delicious Lemon Frosting and it was being served an hour later to a team of hungry Mums who were well impressed! You will have to excuse the photos, I forgot to take some and by then it was nearly all gone! 😀
I made this recipe in my roasting dish, the original recipe calls for 9 in x 13 in (22cm x 33cm) feel free to use what you have but amend cooking time accordingly – the deeper it is the longer it will need to cook – it’s a lot of batter so go large! Be mindful you will need to use a dish that can go from oven hot to the freezer without breaking.
I just know you will love this recipe to use up any past their best Bananas, it certainly smelt and looked fabulous!
- 1.5 Cups very ripe Bananas (3 fresh bananas or 4 thawed, previously frozen bananas)
- 2 tsp Lemon Juice
- 3 Cups All-Purpose Plain Flour
- 1.5 tsp Baking Soda
- ¼ tsp Salt
- 175 grams Butter - softened to room temp
- 2 Cups Sugar
- 3 Eggs
- 2 tsp Vanilla
- 1.5 cups buttermilk (OR milk soured with one tbsp white vinegar or lemon juice)
- ~*~Lemon Frosting~*~ Feel free to halve this recipe if you want a thinner layer
- 100g softened butter - room temp
- 6 cups icing sugar (confectioners sugar)
- 6-8 Tablespoons Fresh Lemon Juice
- Pre-heat oven to 135 Degrees Celcius
- Prepare your 22cm x 33cm Cake Tin or Roasting Dish, best to spray lightly with oil and add baking paper - makes lifting cake out later easier!
- Mash banana and mix with lemon juice and set aside.
- In a medium bowl, mix flour, baking soda and salt and set aside.
- If you're making your own buttermilk, combine milk and vinegar (or lemon juice) in a small bowl, and set aside.
- In a large bowl, cream butter and sugar, I used my food mixer for this
- Beat in eggs, one at a time.
- Stir in vanilla.
- Gently beat in flour mixture a little at a time alternating with buttermilk.
- Stir in bananas.
- Pour into cake pan and bake 1 hour and 10 mins (or until knife comes out clean). *if need be, cook longer, checking every 10 minutes until cake is fully cooked. And no you do not need to adjust temperature!
- Immediately place in freezer for 45 minutes. (if not completely cool upon removal from freezer, let cool further before icing).
- Remove from tin and cool completely
- ~*~Icing~*~ Remember you can halve this recipe if you want a thinner layer
- In a large bowl add softened butter, icing sugar and lemon juice, using electric beater or food mixer beat well until icing comes together and begins to fluff up to right consistency - feel free to add some more lemon juice if you feel it is not the right consistency, a little at a time.
- Spread over the cake, if not eating right away store in an airtight container until ready to serve.
- Un-iced cake will freeze well. Wrap well in plastic wrap and store until needed.
This is such a fun recipe to make, you will absolutely love it, takes moist banana cake to a whole other level!!
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Thank you so much for stopping by and Happy Baking!