Ingredients
Units
Scale
- 1 1/2 cups ripe bananas (mashed)
- 2 tablespoons 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 eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups buttermilk
- 1/2 cup butter (softened)
- 1 (8 ounces) package cream cheese (softened)
- 1 teaspoon vanilla extract
- 3 1/2 cups icing sugar
- Walnuts (chopped, for garnish)
Instructions
- Do the prep. Heat the oven to 275°F (135°C) and grease two 8-inch round cake pans.
- Prepare the banana mixture. In a small bowl, mix the mashed bananas and lemon juice. Set aside.
- Mix the dry ingredients. In a medium bowl, whisk together the flour, baking soda, and salt.
- Make the batter. In a large bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Add the flour mixture alternately with the buttermilk, mixing until just combined. Stir in the banana mixture.
- Bake. Divide the batter evenly between the prepared pans and bake for 1 hour to 1 hour 30 minutes, checking with a toothpick until it comes out clean.
- Cool. When the cakes are done, place the pans directly into the freezer for 45 minutes to cool and lock in moisture.
- Make the frosting. Beat the butter and cream cheese together until smooth. Mix in the vanilla. Add the powdered sugar gradually, beating on low until combined, then on high until smooth.
- Assemble. Remove the cakes from the pans and place one layer on a serving plate. Spread frosting over the top, add the second layer, and frost the entire cake. Sprinkle chopped walnuts over the top before serving.
Nutrition
- Serving Size:
- Calories: 609
- Sugar: 64.6 g
- Sodium: 242.4 mg
- Fat: 26.2 g
- Carbohydrates: 89.3 g
- Protein: 7 g
- Cholesterol: 92.5 mg