This banana cake is so easy to make and moist as can be! The directions will surprise you, you’ll just have to make it to believe it!
This super moist banana cake is sure to become a instant favorite. The baking directions may surprise you, but it really works!
The results are soft and moist and oh so delicious. We love it it caramel frosting or cream cheese frosting (or any frosting!)
My coworker Diane and I hardly ever get to see each other. But we talk a lot. We both spend a lot of time on the road and like to bounce ideas off of each other as we go.
She is a wealth of information, so she is my first call when I come across something I am unsure of. We go over how our days have been going, what strange things have popped up and then the most important part… food!
I know her afternoon drive-thru coffee order by heart. We also know each other’s weaknesses, mostly sweets.
She likes to taunt me when she picks up my favorite salads from restaurants we don’t have down here. I hardly ever make a salad at home, but it is one of my favorite things to get when I go out!
She turned me on to a roasted beet and goat cheese salad that is so yummy and I got her started on a chicken poppy seed salad. She sent me crispy cookies she loves and I introduced her to a horseshoe.
I would say we broaden each other’s horizons and that is probably not inaccurate. We definitely have a way of making the other one hungry and broadening each other’s waste-lines!
So, yesterday she was telling me she has been on a baking streak lately. Then she got onto a story about how she had to move everything around in her freezer so she could take this banana cake out of the oven and put it straight in the freezer.
Wait, what?! I’ve never heard of such a thing. Yes, you take it out of the oven and put it in the freezer for 45 minutes. Plus it bakes at 275F. This is just plain crazy!
Little Dude used to be on a two banana a day limit. He would have eaten an entire bunch a day if we would have let him. But lately, he has slowed down.
He is more interested in apples and raisins, so I have some bananas that are getting a little old. The last thing I needed was to bake more treats, but it was meant to be!
I altered Di’s recipe a bit to fit what we had on hand. Plus, I left the nuts out as my husband won’t eat them. Then I slathered the cake with her yummy caramel frosting recipe!
Mmmmm. Who needs dinner? Let’s skip to dessert!
You should smell this bake. Oh my word! If you are not in the mood for caramel frosting, this is also great with whipped cream cheese frosting!
Now for a little update. This was one of the very first recipes I posted on the blog. It was before I really had any social media. Just a blog for me, my mom and anybody who accidentally found themselves here. Yet this cake caught on.
It was one of the first recipes I got real feedback on. I have friends who still talk about it and make it with some regularity.
I myself have made it a handful of times and that is saying something considering the number of other cakes I bake. MiMi has made it a few times and our friend Julie has made it a few times too!
It is easy, delicious and is sure to be a favorite in your family too!
For a fancy layered cake, try the towering star spangle banana cake is sure to fit the bill. But make this cake for an every day dessert.
- 1 1/2 cups milk
- 2 Tablespoons vinegar
- 3/4 cup butter, softened
- 2 cups sugar
- 2 large bananas
- 3 large eggs
- 2 teaspoons vanilla
- 1 1/2 teaspoons baking soda
- 1/4 teaspoons salt
- 3 cups flour
- Preheat oven to 275°F
- In a small bowl, mix together milk and vinegar and set aside
- In a mixer, cream butter and sugar until light and fluffy
- Add bananas and mix until smooth
- Stir in eggs and vanilla
- In a bowl, mix flour baking soda and salt
- Alternate adding flour mixture and milk mixture. Stirring until just combined.
- Pour into well greased 9×13 pan and bake for an hour or until a toothpick inserted in the center comes out clean
- Remove from oven and place directly into the freezer for 45 minutes.
- Frost with caramel frosting after cake is removed from freezer.
Amount Per Serving: Calories: 401Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 79mgSodium: 328mgCarbohydrates: 64gFiber: 1gSugar: 36gProtein: 6g
All nutritional information is estimated and will depend on the exact ingredients you use.