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Moist Banana Cake with Cream Cheese Icing Recipe

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This recipe for Moist Banana Cake with Cream Cheese Icing, by , is from The Lesniewski Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Dana Lesniewski


1½ c. very ripe bananas, approx. 3 bananas
2 tsp. lemon juice
3 c. AP flour
1½ tsp. baking soda
¼ tsp. salt
¾ c. softened butter
2 c. sugar
3 eggs
2 tsp. vanilla extract
1½ c. buttermilk OR milk soured with one tbsp vinegar or lemon juice

½ c. softened butter
8 oz. cream cheese at room temp
1 tsp. vanilla extract
3½ c. powdered sugar

1. Pre-heat oven to 275 F, and grease and flour (or spray), a 9×13 cake pan.
2. Mash banana and mix with lemon juice and set aside.
3. In a med bowl, mix flour, baking soda and salt. Set aside.
4. If you’re making your own buttermilk, combine milk and vinegar (or lemon juice) in a small bowl, and set aside.
5. In a large bowl, cream butter and sugar.
6. Beat in eggs, one at a time. Stir in vanilla.
7. Beat in flour mixture alternately with buttermilk.
8. Stir in bananas.
9. Pour into cake pan and bake 1 hour and 10 mins (or until knife comes out clean). *if need be, cook longer, checking every 10 minutes until cake is fully cooked.
10. Immediately place in freezer for 45 minutes. (if not completely cool upon removal from freezer, let cool further before icing).
11. Cream butter and cream cheese.
12. Beat in vanilla and icing sugar on low until combined, then high until smooth.
13. Frost cake and enjoy.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
1 hr 20 mins
Personal Notes:
Personal Notes:
To ripen banana's:
1. Preheat the oven to 300 degrees.
2. Place the unpeeled bananas on a foil-lined baking sheet and bake them for 15 to 20 minutes.
3. When ready, they'll turn completely black.
4. Let the baked bananas cool, then scoop out the flesh with a spoon and mash.




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