So first let me start off on how amazing this cake is. It is light, moist and with a slight taste of bananas and oh we cannot forget that amazing cream cheese frosting. I picked up this recipe from Happy Hooligans and I did not change a thing with the recipe it was perfect! The reason why for this cake being called crazy is because it is cooked at a low temp and the way it cools down. If you love banana desserts then you need to make this for yourself and if you are into that sharing type of thing make it for your family. This one is a keeper
Cake Ingredients
3 Bananas
2 Teaspoons Lemon Juice
3 Cups of All Purpose Flour
1 1/2 Teaspoons Baking soda
1/4 Teaspoon Salt
6 Tablespoons butter *soft*
3 eggs
2 Teaspoons Vanilla
2 Cups Sugar
1 1/2 Cup Buttermilk
Icing Ingredients
1 Stick butter *soft*
8 ounces cream cheese *room temp*
1 teaspoon Vanilla
3 1/2 cups Powdered Sugar
Cake Instructions
Preheat oven 275*F (not kidding)
Mash bananas and lemon juice in a bowl
In a separate bowl cream butter and sugar when creamy add in eggs one at a time.
Mix your flour, soda, and salt in another bowl
Alternate four mixture and milk mixing into butter mixture.
Stir in bananas and Vanilla
Spray your 9x13 cake pan and place the batter into the pan.
Cook for 1 hour and 10 minutes or until the knife comes out clean
When the cake is done place the cake into the freezer for 1 hour or until cool enough to frost. (Trust me on this)
Meanwhile make your icing
Mix all ingredients together for icing
When cake is done cooling frost and eat up.
Icing Instructions
Mix all ingredients together until smooth
Recipe by
When is vanilla added? Instructions are incoherent.
ReplyDeleteI am sorry about that thank you for the comment. You always want to mix in your vanilla last in any batter
DeleteNo, you should be adding your vanilla with your eggs. If you're adding it last you risk it not getting properly mixed or overmixing your batter.
DeleteYou can always add vanilla to the buttermilk!
DeleteCan regular milk be used instead of buttermilk?
DeleteI mixed my vanilla with the buttermilk ,and omg this crazy cake is to die for I love love love ❤️ it so much it’s my new fav ❤️🙏🏽thank you for sharing …..
DeleteFor all cakes if it springs back when pressed a little cake is done otherwise bake a little longer
DeleteWow, these old hags get a knot in their shorts for no reason. Lighten up !
Delete“Anonymous” sounds like an angry asshat.
DeleteKayla, could you update the recipe to include when to add vanilla? I missed adding it since I was following the order of instructions and didn’t refer back to the ingredient list, as I’m sure other bakers do. That would help others (and me!) to not miss it when making this cake.
DeleteThis sounds delicious! I think I will add nuts.
DeleteIf you read the instructions it says put vanilla in with the bananas!! She don’t need to change the recipe, people need to learn how to read is all! No fussing people!! Lol
DeleteShe clearly states when to add vanilla
DeleteIt is clear as day when the vanilla is added. I don’t understand people who cannot read a recipe.
DeleteThe instructions are all there however could be a bit confusing the steps.
DeleteYou can add vanilla to your recipe at anytime while mixing. The only time you add it last is if you are cooking a recipe on the stove like fudge, frosting, etc. You take the pot of the burner add vanilla and mix. I owned a Bakery for 20 years so I do know a little about baking.
DeleteAdd VANILLA with the 🍌 It's there.
DeleteGoing to try this it sounds delicious and most every recipe calls for the flavoring to be added last 😋
DeleteLove love love this recipe! Thanks for Posting :)
ReplyDeleteThank you so much!
DeleteCan I use milk? If I don’t have buttermilk
DeleteThe middle fell
DeleteLove this cake but both times I made I check and looks great but needs little more time and then the middle has fallen is this normal?
ReplyDeleteMy middle fell too. I didn't see a response to this question. Should it bake longer?
DeleteUse an internal thermometer. 200 degrees is what you want. 🙂
DeleteI think it fell because it was not done. At 1hr 10 min, mine was still jiggly in the middle. I had to bake for 16 more minutes.
DeleteCakes fall if they are shaken (heavy stomping, door slamming or room shaking) As a child I loved the sad streaks my moms cakes. I was banned from the house while she was baking.
DeleteCan I use normal milk if I don’t have buttermilk live out of town
ReplyDeleteI think you mix one tablespoon of lemon juice and fill it the rest of the way to one full cup of regular milk to supplement in recipes calling for buttermilk.
DeleteSorry that would be for one cup. I’m assuming for 1 1/2 cups of buttermilk you’d add 1.5 Tbs lemon juice and the rest milk.
Delete1.5 TBS white vinegar then fill the cup to 1.5 with milk. Let sit for a couple minutes.
Delete1.5 TBS white vinegar then fill the cup to 1.5 with milk. Let sit for a couple minutes.
DeleteI believe you can add vinegar to create buttermilk.
DeleteWhite vinegar or lemon juice from the bottle can be added to to make buttermilk. In a measuring cup put 1.5 TBSP of lemon juice and then add the regular milk to make 1.5 cups buttermilk. Or use 1.5 TBSP white vinegar to the measuring cup and add the regular milk to make 1.5 cups buttermilk. I have used both methods and they work great.
DeleteExcellent cake!
ReplyDeleteExcellent cake!
ReplyDeleteExcellent cake!
ReplyDeleteAre the bananas supposed to be ripe like for banana bread??
ReplyDeleteYes, it's always better, more moist and flavorful. I also add 1 t of banana extract. Yum!!
ReplyDeleteWhat does putting in freezer do? I don't like the idea of putting hot cake n my freezer. Does cake have to be refrigerated or kept on counter?
ReplyDeleteMe as well. The only 13”x 9” pan I have is glass. I’m afraid it’ll crack!
DeleteNot at 275 degrees
DeleteOnly glass breaks over 350 degress
It is put in the freezer briefly so you can ice it without it crumbling!
DeleteI just made this cake for the first time. It is absolutely the best banana cake I’ve ever made! I used a glass 13 x 9 and added the vanilla following the directions. Super simple recipe. Super delicious!
DeleteWhat happens if I forget the vanilla. I missed it until after I put it in the oven. This is my first time to make this cake. I am so upset.
ReplyDeleteThis cake was amazing!!!
ReplyDeleteHave you tried recipe making cupcakes? Wondering what temperature & how long to bake?
ReplyDeleteThere was a question asked Can this recipe made in cupcakes yes or no ?
DeleteSo this is a long time after your review but I made them into cupcakes and they worked great! But they did stick to the cupcake papers. So maybe silicone cupcake liners would be better or spray them?
DeleteCan I use sugar alternative instead of regular sugar🤔
ReplyDeleteDo you store in the fridge?
ReplyDeleteI put vanilla in sugar and butter.
DeleteMy cake is baking now. I am leery about putting this in the freezer after it is finished. I have a Pyrex glass pan. I think I’ll let it cool a while and then stick it in the refrigerator.
This was delicious! Did put in freezer and worked out well. Family loved it! Will make again!
ReplyDeleteI put my own spin on things a bit. I did half buttermilk and half coconut milk. Double the vanilla and added coconut in the batter. Add a little coconut milk and lime zest to the frosting as well. Also, I only use Irish butter and vanilla bean paste when I bake so that already elevates things. Incredibly delicious cake! Probably the most moist banana cake I've ever had.
ReplyDeleteThat sounds really good 👍
DeleteSo, you made a completely DIFFERENT cake!
DeleteI made this cake, but not sure what I did wrong? I followed recipe, icing delicious, cake is tasty, but has consistency of a brownie and not a cake?
ReplyDeleteI have 3 bananas in my freezer. Can I use them for this cake?
ReplyDeleteWhat if I don't have lemon juice?
ReplyDeleteQuick question which might seem stupid. I always remove my cake from the pan once it's cooled. Should it be left in the pan for serving? Mine is in the oven now. Thank you. Patty
ReplyDeleteWhen it’s all done is it to be kept refrigerated?
ReplyDeleteLadies…sounds like y’all learned to cook and bake from a high school home economics teacher! Guess what? They can’t cook!!! That’s a fact! Nor can they sew, do handwork, etc. I’m not trying to be rude but I experienced being no FORCED to take crap like home ec when I was NOT allowed to take the class I really wanted to take which was Ag. OMG! I grew up on a Quarter Horse and Angus Cattle ranch and Ag was more in line with my life. My mom, grandmother, and GREAT grandmother taught me to do the handwork at age 4, make my own clothes (even when they knew I only wore blue jeans and I was a hopeless cause in their eyes!) When it comes to cooking I had the absolute best cooks in Texas teaching me! Here is a little unwanted advice: “If you forget the vanilla, don’t get upset because it will taste just as good and no one but you will know you forgot the vanilla! If your cake is still moist, let it cook until it’s not moist. If the cake sinks in the middle when the recipe says it should be done by that amount of time let it continue to cook until a toothpick comes out clean. Not all ovens cook at the same rate. When to add vanilla, worrying if it’s over or under blended, etc., etc….just put all your ingredients in the mixing bowl and turn it on the 2nd or 3rd notch of your stand alone mixer until all ingredients are blended. Pour into cake pan. Pour yourself a glass of your favorite wine (I love Chocolate and Vanilla Wine made by Choco Vine), sit back and chill out while that fabulous cake is cooking! You will surprise yourself in the end. Before I shut up I must give credit where credit is due and that is to the late Nelda Robinson Padgett of Marquez, Texas, who also taught me how to cook the most awesome gas station chicken at Kountry Korner in downtown Marquez, population 169 until the oilfield workers converged on the store in the early morning hours which tripled the population until 10 PM. This little gas station and their chicken is known to thousands of snow birds on their way to South Texas for the winter. May Nelda rest in peace until I see her again!
ReplyDeleteWould be a great tribute to her to share the recipe! Just saying. Linda
DeleteHas this recipe been tested at high altitude?
DeleteI ve tried this 3x the first time was amazing I even switched the vanilla extract in the frosting with maple extract omg delicious! BUT the last 2x I actually bought buttermilk and both times disaster flat as a pancake and always raw in the middle. I don’t know where I went wrong the last 2x and Im a seasoned baker ! Any suggestions?
ReplyDeleteHas this recipe been tested at high altitude?
ReplyDeleteI just made it in Denver and it worked great! Had to cook about 5-10 min longer, but great results!
DeleteThis cake was AMAZING! Everyone that had it, says it was the best cake they have had. Thank you for sharing!
ReplyDeleteI just made the cake today all perfect and delicious.
ReplyDeleteHave you baking times for cupcakes?
ReplyDeleteI made this cake yesterday with 1 cup of sugar. Turned out great and very tasty.
ReplyDeleteWould you please show answers to all the questions?
ReplyDelete