"Crazy" Banana Cake with Cream Cheese Icing
1 ½ cups very ripe bananas (4)
2 tsp lemon juice
3 cups flour
1 ½ tsp baking soda
¼ tsp salt
165g butter, softened
2 cups sugar
2 tsp vanilla
1 ½ cups buttermilk (OR milk soured with one tbsp vinegar or lemon juice)
100g softened butter
250g cream cheese, room temp.
1 tsp lemon zest
juice of ½ a lemon
3 cups icing sugar
Pre-heat oven to 140˚C or 120˚C fan-forced. Spray and line a 28cm x 23cm cake pan.
Mash banana and mix with lemon juice and set aside.
In a medium bowl, mix flour, baking soda and salt. 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.
Beat in eggs, one at a time. Stir in vanilla.
Beat in flour mixture alternately with buttermilk.
Stir in bananas.
Pour into cake pan and bake for 1 hour – 1hour 15 minutes (or until knife comes out clean, checking every 5 minutes). Mine took 1 hr and 15 mins exactly.
Immediately place in freezer for 45 minutes. (If not cool upon removal from freezer, let cool further before icing).
Cream butter and cream cheese.
Beat in vanilla and icing sugar on low until combined, then high until smooth.
Frost cake and enjoy!
This is the best ever banana cake recipe as it is rich, moist and feeds a crowd. Crazy because it is cooked on a low heat and then put into the freezer for 45 minutes as soon as it comes out of the oven. This method cools down the cake quickly stopping it from continuing to cook and retains all the moisture. I am using this method on all my cakes now. It is unbelievably moist. No more dry crumbly cakes!!!!!!!