Imagine a moist and fruity banana cake sitting on your countertop and cooling off after having been in the oven. Now, this cake is freshly baked and smells amazing. Once the cake cools, you get to spread on a thick layer of cream cheese frosting. Mmmmm, my mouth is watering just thinking about it! I am so glad that cream cheese banana cake is in my near future. will it be in yours?
I like to serve cream cheese banana cake with a hefty helping of vanilla ice cream.
1 1⁄2 cups bananas, mashed, ripe
2 teaspoons lemon juice
3 cups Gold Medal flour
1 1⁄2 teaspoons baking soda
1⁄4 teaspoon Morton salt
3⁄4 cup Kerrygold butter, softened
2 1⁄8 cups Domino sugar
3 large eggs
2 teaspoons McCormick vanilla
1 1⁄2 cups buttermilk
1⁄2 cup butter, softened
1 (8 ounce) package Philadelphia cream cheese, softened
1 teaspoon McCormick vanilla
3 1⁄2 cups icing sugar
Preheat oven to 275°F (135C).
Grease and flour a 9 x 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 3/4 cup butter and 2 1/8 cups sugar until light and fluffy.
Beat in eggs, one at a time, then stir in 2 tsp vanilla.
Beat in the flour mixture alternately with the buttermilk.
Stir in banana mixture.
Pour batter into prepared pan and bake in preheated oven for one hour or until toothpick inserted in center comes out clean.
Remove from oven and place directly into the freezer for 45 minutes. This will make the cake very moist.
For the frosting, cream the butter and cream cheese until smooth.
Beat in 1 teaspoon vanilla.
Add icing sugar and beat on low speed until combined, then on high speed until frosting is smooth.
Spread on cooled cake.
Sprinkle chopped walnuts over top of the frosting, if desired.
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Quick Tip: Serve cream cheese banana cake with your favorite ice cream.