Name: Banana Cake
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Cuisine: American
Ingredients: 1 1/2 cups bananas, mashed, ripe.; 2 teaspoons lemon juice.; 3 cups flour.; 1 1/2 teaspoons baking soda.; 1/4 teaspoon salt.; 3/4 cup butter, softened.; 2 1/8 cups sugar.; 3 large eggs.; 2 teaspoons vanilla.; 1 1/2 cups buttermilk.; 1/2 cup butter, softened (for frosting).; 1 (8 ounce) package cream cheese, softened (for frosting).; 1 teaspoon vanilla (for frosting).; 3 1/2 cups icing sugar (for frosting).

The Best Banana Cake in the World is not only super delicious but also incredibly easy to make. This cake is moist, flavorful, and perfect for any occasion, with a unique step that ensures it stays wonderfully moist. The cake combines ripe bananas with a hint of lemon, a mix of flours and baking soda for the perfect rise, and a creamy, sweet frosting made with cream cheese and butter. After baking, the cake is cooled in the freezer to lock in moisture. Whether topped with nuts or enjoyed plain, this banana cake is sure to be a hit.

INGREDIENTS

Bananas: 1 1/2 cups of ripe bananas, mashed. The ripeness of the bananas adds natural sweetness and flavor to the cake.
Lemon Juice: 2 teaspoons to mix with the bananas and prevent browning.
Flour: 3 cups of all-purpose flour to give structure to the cake.
Baking Soda: 1 1/2 teaspoons to help the cake rise.
Salt: 1/4 teaspoon to enhance the flavors.
Butter: 3/4 cup, softened, for the cake batter. An additional 1/2 cup for the frosting.
Sugar: 2 1/8 cups for sweetness and moisture.
Eggs: 3 large eggs to bind the ingredients and add richness.
Vanilla: 2 teaspoons for the cake and 1 teaspoon for the frosting to add a lovely aroma and flavor.
Buttermilk: 1 1/2 cups to add moisture and a slight tang.
Cream Cheese: 1 (8 ounce) package, softened, for the frosting to add creaminess and tang.
Icing Sugar: 3 1/2 cups for the frosting to sweeten and thicken.

INSTRUCTIONS

Step 1:: Preheat Oven: Preheat your oven to 275°F (135°C). Grease and flour a 9 x 13-inch pan to ensure the cake doesn't stick.
Step 2:: Prepare Banana Mixture: In a small bowl, mix the mashed bananas with lemon juice and set aside. The lemon juice helps to prevent the bananas from browning and adds a slight tang.
Step 3:: Mix Dry Ingredients: In a medium bowl, combine the flour, baking soda, and salt. Set this mixture aside as it will be added to the wet ingredients later.
Step 4:: Cream Butter and Sugar: In a large bowl, cream 3/4 cup of softened butter and 2 1/8 cups of sugar together until the mixture is light and fluffy. This usually takes about 3-5 minutes with an electric mixer.
Step 5:: Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Stir in 2 teaspoons of vanilla extract to enhance the flavor.
Step 6:: Combine Mixtures: Gradually add the flour mixture to the butter mixture alternately with the buttermilk. Start and end with the flour mixture, mixing just until incorporated. Stir in the banana mixture until well combined.
Step 7:: Bake: Pour the batter into the prepared pan and bake in the preheated oven for about 1 hour, or until a toothpick inserted into the center comes out clean. This ensures the cake is fully cooked.
Step 8:: Freeze Cake: Remove the cake from the oven and place it directly into the freezer for 45 minutes. This step helps to keep the cake very moist by quickly cooling it.
Step 9:: Prepare Frosting: While the cake is cooling, prepare the frosting. In a medium bowl, cream the 1/2 cup softened butter and the cream cheese until smooth. Beat in 1 teaspoon of vanilla extract. Gradually add the icing sugar, beating on low speed until combined, then on high speed until the frosting is smooth and fluffy.
Step 10:: Frost the Cake: Once the cake is completely cooled, spread the frosting evenly over the top of the cake. Optionally, sprinkle chopped walnuts or decorative hearts over the frosting for a lovely finish.

Serving and Storage Tips

Serve at room temperature for the best flavor and texture.
Store leftovers in an airtight container in the refrigerator for up to 5 days.
For longer storage, wrap the cake tightly in plastic wrap and freeze for up to 3 months. Thaw in the refrigerator overnight before serving.
If you prefer a warmer cake, you can microwave individual slices for about 10-15 seconds.

Helpful Notes

For a nuttier flavor, add chopped walnuts or pecans to the batter before baking.
If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
This cake is very versatile and can be topped with a variety of frostings, including chocolate or caramel.
For a tropical twist, add shredded coconut to the frosting or batter.

Tips from Well-Known Chefs

Chef Mary Berry recommends mashing the bananas until they are completely smooth for an even texture.
Chef Paul Hollywood suggests using ripe bananas for the best flavor and sweetness.
Chef Nigella Lawson advises adding a pinch of cinnamon to the batter for an extra layer of flavor.