Best Ever Banana Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
1.5 - 2 cups mashed, ripe bananas2 tsps lemon juice1.5 cups all-purpose flour1.5 cups self-rising cake flour1.5 tsps baking soda1/4 tsp sea salt3/4 cup butter, softened2 1/8 cups sugar3 large eggs1 tsp vanilla1.5 cups buttermilk1 recipe Salted Caramel Buttercream1/2 recipe Giandujia Buttercream
Preheat oven to 275. Grease & flour 2 9" round or 3 8" round (preferably springform) pans.
In small bowl, mix bananas & lemon juice with immersion blender.
In medium bowl mix flours, baking soda & sea salt; set aside.
In a large bowl, cream butter & sugar until light & fluffy. Beat in eggs, one at a time, then stir in vanilla.
Beat in the flour mixture alternately with the buttermilk. Stir in banana mixture.
Pour batter into prepared pan & bake in preheated oven for one hour or until toothpick inserted in center comes out clean.
Remove from oven & place directly into the freezer for 45 minutes. This will make the cake very moist.
When filling & frosting, spread filling on layers evenly & refrigerate before stacking & frosting the whole cake.
Serving Size: 16 servings
In small bowl, mix bananas & lemon juice with immersion blender.
In medium bowl mix flours, baking soda & sea salt; set aside.
In a large bowl, cream butter & sugar until light & fluffy. Beat in eggs, one at a time, then stir in vanilla.
Beat in the flour mixture alternately with the buttermilk. Stir in banana mixture.
Pour batter into prepared pan & bake in preheated oven for one hour or until toothpick inserted in center comes out clean.
Remove from oven & place directly into the freezer for 45 minutes. This will make the cake very moist.
When filling & frosting, spread filling on layers evenly & refrigerate before stacking & frosting the whole cake.
Serving Size: 16 servings
Nutritional Info Amount Per Serving
- Calories: 542.7
- Total Fat: 25.1 g
- Cholesterol: 97.8 mg
- Sodium: 450.0 mg
- Total Carbs: 77.6 g
- Dietary Fiber: 1.2 g
- Protein: 5.0 g
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