Moist Banana Cake Recipe

Freeze a cake right out of the oven? Yeah, sounds crazy, but give it a try. I’ve made this cake and skipped the freezing part and it makes a huge difference. Freezer = super duper moist. No Freezer = still good, but not quite as moist and good. It also makes the frosting easier. I’m one of those impatient types that always tries to frost a hot cake.

• 1 1/2 cups mashed bananas (about 3-4 bananas)
• 2 teaspoons lemon juice
• 3 cups flour (cake flour works best but all-purpose turns out just fine)
• 1 1/2 teaspoons baking soda
• 1/4 teaspoon salt
• 3/4 cup softened butter
• 2 cups sugar
• 3 eggs
• 2 teaspoons vanilla
• 1 1/2 cups buttermilk
• Cream cheese frosting
• 1/2 cup chopped walnuts

1. Preheat oven to 275 degrees F.
2. Grease and flour a 9 x 13 cake pan.
3. In a small bowl, mix mashed banana and lemon juice.
4. In another bowl, mix flour, baking soda and salt.
5. Cream together the butter sugar and vanilla, then beat eggs in one at a time.
6. Alternately fold in flour and buttermilk, a little of each at a time.
7. Fold in banana mix.
8. Pour batter in the cake pan and bake for one hour or until toothpick or knife inserted in center comes out clean.
9. Remove from oven and cool in the freezer for 30 minutes.
10. Frost cooled cake and sprinkle walnuts over top.