BEST BANANA CAKE - Guide Recipe
Talk about a mess! I didn’t even realize what I had done until much later. The cake was oily and wouldn’t set up…and had a pool of butter that pooled on top of the cake. Baking while distracted is a recipe for disaster. (Please ignore that crappy pun , but it’s true.)
2 teaspoons vanilla extract 1/2 cup sour cream 4 oz applesauce 1 cup whole milk 3/4 cup (1 1/2 sticks) unsalted butter , softened 12 oz (1 1/2 packages) cream cheese , softened 5 1/2 cups powdered sugar 2 teaspoons cinnamon 2 teaspoons vanilla extract 
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INGREDIENTS:
- 1 cup mashed over ripe bananas (about 2 large bananas)
- 2 teaspoons lemon juice
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 3/4 cup (1 1/2 sticks) unsalted butter
- 2 1/8 cups granulated sugar
style="font-family: Arial , Helvetica , sans-serif;">3 large eggs
DIRECTIONS:
- Preheat oven to 275°F (135°C). Grease and flour three 8-inch round cake pans , set aside.
- In a small bowl , mix mashed bananas with lemon juice , set aside. In a medium bowl , mix flour , baking soda and salt , set aside.
- In a large bowl , cream butter and sugar until light and fluffy. Beat in the eggs one at a time , then stir in vanilla , sour cream and applesauce. Beat in the flour mixture alternately with the milk. Fold in the banana mixture.
- Divide batter (about 2 1/2 cup batter in each pan) into prepared pans. Bake for 40-50 minutes , or until a toothpick inserted into the center of the cake comes out clean. Let cake cool completely before frosting.
- For the frosting: In a large bowl , cream butter and cream cheese until smooth. Beat in powdered sugar , cinnamon and vanilla on low speed until combined , then on high until frosting is smooth.
- Assemble the 3 layers with a thick layer of frosting in between each layer and frost the cake as desired. Sprinkle on a little cinnamon around the outside and store in the fridge until ready to serve.