The Best Banana Cake – “In The World”

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Introduction

When it comes to desserts, there’s nothing quite as comforting or universally loved as a classic banana cake. But calling this particular recipe “The Best Banana Cake – In The World” isn’t an overstatement—it truly elevates the humble banana to create a dessert that’s both irresistibly delicious and surprisingly easy to make. Whether you’re a seasoned baker or a novice in the kitchen, this recipe promises to delight everyone who takes a bite.

This banana cake recipe combines ripe bananas with a touch of lemon juice, creating a rich flavor base that’s enhanced by a light, fluffy texture. The addition of buttermilk ensures a moist crumb, while a creamy frosting of butter, cream cheese, and vanilla tops off the cake with a smooth finish that’s perfectly sweet without being overwhelming. It’s the sort of cake that calls for a second slice, even if you’re full.

Perfect for any occasion, from casual gatherings to special celebrations, this banana cake is sure to impress. It’s a recipe that encourages you to use those overripe bananas on your counter in the best way possible. Follow along with the detailed steps below to create a masterpiece that might just become your go-to recipe for when you need something sweet and satisfying.

Recipe for “The Best Banana Cake – In The World”

Ingredients:

Cake:
1 1/2 cups mashed ripe bananas
2 teaspoons lemon juice
3 cups flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
3/4 cup softened butter
2 1/8 cups sugar
3 large eggs
2 teaspoons vanilla extract
1 1/2 cups buttermilk
Frosting:
1/2 cup softened butter
1 (8 ounce) package cream cheese, softened
1 teaspoon vanilla extract
3 1/2 cups icing sugar
Optional: chopped walnuts or decorative hearts for topping

Instructions:

Preparation:

Preheat your oven to 275°F (135°C).
Grease and flour a 9 x 13-inch baking pan.

Making the Cake Batter:

In a small bowl, combine the mashed bananas with lemon juice and set aside.
In a medium bowl, whisk together the flour, baking soda, and salt.
In a large bowl, cream together the butter and sugar until light and fluffy.
Beat the eggs into the butter mixture one at a time, then stir in the vanilla.
Alternately mix in the flour mixture and buttermilk, starting and ending with the flour.
Fold in the banana mixture.

Baking:

Pour the batter into the prepared pan and bake for about one hour, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and place it directly into the freezer for 45 minutes to enhance its moisture.

Making the Frosting:

Cream together the butter and cream cheese until smooth.
Beat in the vanilla, then gradually add the icing sugar, mixing on low speed until combined, then on high until the frosting is smooth.