Banana Cake (13x9)

16
Servings
15m
Prep Time
45m
Cook Time
1h
Ready In

Recipe: #30556

October 07, 2018



"Please pay strict attention to instructions. When cake is done you have to IMMEDIATELY place in the freezer"

Original recipe yields 16 servings
OK
  • FOR BUTTERCREAM ICING

Nutritional

  • Serving Size: 1 (187.9 g)
  • Calories 839.7
  • Total Fat - 72.2 g
  • Saturated Fat - 29.6 g
  • Cholesterol - 121.7 mg
  • Sodium - 300.2 mg
  • Total Carbohydrate - 49.1 g
  • Dietary Fiber - 0.6 g
  • Sugars - 44.3 g
  • Protein - 2.9 g
  • Calcium - 55 mg
  • Iron - 0.3 mg
  • Vitamin C - 2.4 mg
  • Thiamin - 0 mg

TO MAKE THE CAKE


Step 1

Grease a 9×13-inch cake pan. Preheat oven to 275˚F (NOTE THE TEMP IS LOWER THAN NORMAL)

Step 2

Stir 1 1/2 Tbsp vinegar or lemon juice into milk; let stand while preparing other ingredients.

Step 3

Mix the mashed banana and 2 tsp lemon juice in a small bowl and set aside.

Step 4

In a medium bowl, combine flour, baking soda and salt; set aside.

Step 5

In a large mixing bowl, using a stand mixer fitted with the paddle attachment, cream together butter and sugar.

Step 6

Beat in eggs – one at a time and add vanilla.

Step 7

While mixing on low speed, add the cream mixture in 3 additions, alternating with the flour mixture.

Step 8

Once the mixture is evenly combined add the banana mixture.

Step 9

Pour into prepared cake pan.

Step 10

Bake about 45 minutes (baking times vary depending on oven) until a toothpick inserted in the center comes out clean. Do not over bake.

Step 11

When cake is done, place IMMEDIATELY in the freezer for 45 minutes – this is what makes it really moist!

TO MAKE THE BUTTERCREAM FROSTING


Step 12

Add cornstarch and salt to a small saucepan.

Step 13

Whisk cream into cornstarch and salt.

Step 14

Over medium heat, cook cream mixture, whisking occasionally – do not boil.

Step 15

Once mixture has thickened, remove from heat and cool to room temperature.

Step 16

Meanwhile, cream butter and icing sugar until blended.

Step 17

When mixture is cool, slowly beat small amounts into butter mixture until completely mixed through.

Step 18

Add vanilla; mix thoroughly.

Step 19

If icing is too soft, chill slightly in the refrigerator then beat until it becomes a smooth, light spreading consistency.

Step 20

Spread on the cooled cake and garnish with walnuts (optional).

Step 21

Store in the refrigerator.

Step 22

Before serving, let the cake stand at room temperature at least 15 minutes to allow the buttercream to soften and allow the cake to cut easily.

Tips & Variations


No special items needed.

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