While on quarantine, I have been looking for activities to keep me busy. I told my husband I would like to bake us a dessert, and he found this recipe for one of his favorite types of cake, banana. This recipe comes from Spend With Pennies blog.
This fluffy moist cake was an absolute hit! My husband was adamant that he did not want a dry banana cake, and this did not disappoint. It is topped off with a decadent lemon cream cheese frosting. I looked forward to having this in the morning with coffee after our walks. It’s just such a treat!
How to Make the Cake
Let your ingredients get to room temperature
1.) Preheat oven to 350 degrees, and grease a 9″ x 13″ baking pan
2.) combine 1 1/2 tablespoons of lemon juice with 1 1/2 cups milk. Set this aside for now.
3.) Mash the banana with 1 tablespoon of lemon juice, and set that aside for now also.
4.) Beat together the butter, brown sugar and the white sugar, vanilla, and add the eggs one at a time. Mix until it is the texture of frosting
5.) in a medium bowl, combine your flour, baking soda, and salt. Now alternate adding this flour mixture, and milk, to you egg mixture, stirring til combined. You do not want to over mix. Fold in the bananas, and pour into prepared pan.
6.) Now place it into the oven and reduce the heat to 300 degrees. At about 55 minutes in, check on if a toothpick come out clean. If not, check every 5 minutes up to a total of 70 minutes. (Each oven varies, and you do not want to over bake.)
7.) Remove from oven, and place in the freezer for 45 minutes to make the cake moist. Cool completely before topping it with frosting.
How to Make the Icing
1.) mix the cream cheese and the butter together nice and fluffy, then add the lemon zest and lemon juice. I personally skipped the zest and did 2 teaspoons lemon juice instead,
2.) Add that powdered sugar to it, a little bit at a time. I added walnuts to it also. Once the cake is cool, frost the cake.
