How To Make Easy and Simple Moist Banana Cake Recipe at Home

Let me begin by speech I hate the word moist…always have, always can. It’s one of those words that produces my nose wrinkle. However, I must use the word wet throughout this post as a result of, well, there is really no alternative method on behalf of me to explain this banana cake. I even have mentioned in other diary entries that I have a drag with shopping for bananas and ne'er intake them in their yellow state. Instead, I wait until they ar a pleasant shade of rotten before considering their fate. Once they hit the “nasty” stage I start searching…this week I went for a instruction that I have seen many times on numerous food boards.

It is from Recipe Sayanci and has a stimulating preparation methodology. After you bake the cake at a low 275 degrees, you immediately chuck the cake into the deep-freeze for forty five minutes. Apparently this is what makes this cake so….well, moist! I cooked this in a bundt pan as a result of i'm on a bundt pan kick without delay, don’t worry, it will pass. The cake took a lot longer to bake, so I had to keep checking it, which was extremely infringing on my Sunday night TV time, but it turned out to be superb. The icing is to die for and adds the perfect quantity of sweetness to the cake. If you have some rotten bananas and are wanting to form a damp, delicious treat, look no further, this is a winner!

Must Read: Banana Cake Recipe Panlasang Pinoy

Moist Banana Cake Recipe

Ingredients:

For the Cake

• 1 ½ cups rip bananas, mashed
• 2 teaspoons lemon juice
• 3 cups all-purpose flour
• 1 ½ teaspoons baking soda
• ¼ teaspoon salt
• ¾ cup butter, softened
• 2 1/8 cups sugar
• 3 large eggs
• 2 teaspoons vanilla
• 1 ½ cups buttermilk

For the Frosting

• ½ cup butter, softened
• 1 (8 ounce) package cream cheese, softened
• 1 teaspoon vanilla
• 3 ½ cups confectioners' sugar

Directions:

1. Preheat oven to 275°. Grease and flour a 9 x 13 pan.
2. In a small bowl, mix mashed banana with the lemon juice; set aside.
3. In a medium bowl, mix flour, baking soda and salt; set aside.
4. 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.
5. Beat in the flour mixture alternately with the buttermilk. Stir in banana mixture.
6. Pour batter into prepared pan and bake in preheated oven for one hour or until toothpick inserted in center comes out clean.
7. Remove from oven and place directly into the freezer for 45 minutes. This will make the cake very moist.
8. For the frosting, cream the butter and cream cheese until smooth. Beat in 1 teaspoon vanilla.
9. Add icing sugar and beat on low speed until combined, then on high speed until frosting is smooth.
10. Spread on cooled cake.

Adapted from: http://www.mybakingaddiction.com/

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