Banana Cake with Vanilla Cream Cheese Icing

    Banana Cake with Vanilla Cream Cheese Icing

    (2222)
    12saves
    2hours15min


    1778 people made this

    This is a lovely, decadent banana cake with vanilla cream cheese icing. It is perfect for an afternoon tea with friends.

    Ingredients
    Serves: 18 

    • 1 1/2 cups bananas, mashed
    • 2 teaspoons lemon juice
    • 3 cups (375g) plain flour
    • 1 1/2 teaspoons bicarb soda
    • 1/4 teaspoon salt
    • 170g butter
    • 425g white sugar
    • 3 eggs
    • 2 teaspoons vanilla essence
    • 1 1/2 cups (375ml) buttermilk
    • 125g butter, softened
    • 250g cream cheese, softened
    • 1 teaspoon vanilla essence
    • 420g icing sugar

    Directions
    Preparation:30min  ›  Cook:1hour  ›  Extra time:45min freezing  ›  Ready in:2hours15min 

    1. Preheat oven to 135 degrees C. Grease and flour a 20x30cm cake pan. In a small bowl, mix mashed bananas with lemon juice, set aside. In a medium bowl, mix flour, bicarb soda and salt. Set aside.
    2. In a large bowl, cream 170g butter and 425g sugar until light and fluffy. Beat in the eggs one at a time, then stir in 2 teaspoons vanilla. Beat in the flour mixture alternately with the buttermilk. Stir in banana mixture. Pour batter into prepared pan.
    3. Bake in preheated oven for 1 hour or until a toothpick inserted into the centre of the cake comes out clean. Remove from oven and place directly into freezer for 45 minutes. This will make the cake very moist.
    4. For the icing: In a large bowl, cream 125g butter and cream cheese until smooth. Beat in 1 teaspoon vanilla. Add icing sugar and beat on low speed until combined, then on high until icing is smooth. Spread on cooled cake.
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    Reviews and Ratings
    Global Ratings:
    (2222)

    Reviews in English (2215)

    by
    1371

    Baking a cake at a ridiculously low temperature (traditionally it's 350 degrees), then putting a hot cake right out of the oven into the freezer? What? I was tempted to simply bake this in the traditional manner, 350 degrees until done, then let cool on a wire rack. But I noticed the submitter's review, and she was so adamant about the unconventional baking temperature and cooling method that I thought to be fair to her I'd give it a try (especially since it was the rare occasion where I had enough room in the freezer for it). Well let me tell you, I don't know if the cake would have turned out any differently had I baked it in the traditional manner, but this was one, outstanding banana cake! To tell you the truth, I was surprised. It is not uncommon for these types of cakes to be dry or not to be baked through. But this one has a soft outer crust, not overly browned, and a moist, tender interior. It was fun to give this unusual set of directions a try and I'm glad I did. Other than make a half recipe in an 8x8" pan and adjusting the baking time accordingly, I followed the directions exactly and was not disappointed. Now that I've had the first piece I can't wait to share it! The added perk was that because the cake is cooled in the freezer, you can bake and serve this in no time! The frosting is a tried and true cream cheese frosting, and topped with a sprinkle of finely chopped nuts, this was just a simply delicious and beautiful cake.  -  25 Sep 2008  (Review from Allrecipes USA and Canada)

    by
    892

    This is my recipe, the temperature is not a mistake in the directions. It is to bake at a slow rate to keep the cake moist. This recipe has been made by tons of friends of mine over and over, not one of them has had a problem with the directions, temperature, or the ingredients. Check your oven temperature with a thermometer, also use the correct size pan. It all makes a difference!!! Pyrex pans are freezer to oven...their claim to fame when first on the market...that dates me, I guess.  -  25 Jan 2004  (Review from Allrecipes USA and Canada)

    by
    395

    To anyone reading this, do not hesitate to make this cake. I think the cooking temperature and placing it in the freezer after baking is what makes this cake outstanding. I myself made a couple of changes. 1.) I did not have buttermilk, so I used regular milk and added 1.5 tablespoons of vinegar to make it comparable to buttermilk. 2.) I had 4 large bananas so I used all of them, (I did not use lemon juice) 3) I used 2 cups of white sugar and 1/4c of brown sugar 4) I used about another additional tablespoon of vanilla. 5) I had to bake it a LOT, LOT longer than the recipe calls for. Every oven is different, so just keep checking it and don't rush it. 6. I only used 2 cups of conf. sugar in the icing. Just add the sugar by the cup and check taste after every one and stop adding it when the flavor is the way you like it. It is worth the extra time. I know I could have won a cake cook-off with this one.  -  19 Oct 2004  (Review from Allrecipes USA and Canada)

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