Another birthday at work. The birthday girl didn't request a particular cake, so I went in search of something different I hadn't made before. I had made a Fresh Banana Cake in the past but this one was a bit different. This recipe is all over the Internet, so I thought it must be a good one. From the comments, I think it might just be a winner. Following is how I made it.
¾ cups butter
2 cups granulated sugar
3 whole eggs
2 teaspoons vanilla
3 cups all purpose flour
1-½ teaspoons baking soda
¼ teaspoon salt
1-½ cups buttermilk
2 teaspoons lemon juice
1-½ cups mashed ripe bananas (about 3)
1/4 cup butter, softened
1 8 oz. package cream cheese, softened
1 teaspoon vanilla
2 cups powdered sugar
1 cup chopped, toasted pecans
Preheat oven to 275 (that’s not a typo, check your oven to be sure it is working properly.) My oven is kind of slow, so I used 300 degrees. Grease a 9×13 pan. In a small bowl, mix mashed bananas with lemon juice; set aside. In a medium bowl, mix flour, baking soda and salt; set aside.
In a large bowl, cream 3/4 cup softened butter and the 2 cups sugar until light and fluffy. Beat in eggs one at a time, then stir in 2 teaspoons vanilla. Beat in the flour mixture alternating with the buttermilk. Stir in banana mixture. Pour batter into the prepared pan.
Bake in preheated oven for 1 hour (it took mine 1 hour, 10 minutes), or until toothpick inserted into the center of the cake comes out clean. Remove pan from oven and place directly into freezer for 45 minutes. This will make the cake very moist.
For the frosting: In a large bowl, cream 1/4 cup butter and cream cheese until smooth. Beat in 1 teaspoon vanilla. Add powdered sugar and beat on low speed until combined, then beat on high until frosting is smooth. Spread on cooled cake. Sprinkle pecans (optional).