Community Pick
Banana Cake With Cream Cheese Frosting
"A very tasty banana cake. The recipe comes from the New York Times."
photo by lorenlou
- Ready In:
- 1hr 10mins
- Ingredients:
- 14
- Serves:
-
16
ingredients
- vegetable shortening
- flour
- 517.37 g package yellow cake mix
- 118.29 ml packed light brown sugar
- 4.92 ml cinnamon
- 2 medium ripe bananas, mashed (about 1 cup)
- 236.59 ml water
- 118.29 ml vegetable oil
- 3 large eggs
- 9.85 ml creme de banane (optional)
-
Banana Cream Cheese Frosting
- 113.39 g cream cheese, at room temperature
- 59.16 ml butter, room temterture
- 354.88 ml powdered sugar
- 2.46 ml banana flavoring
directions
- Preheat oven to 350°F.
- lightly grease and flour a 13x9-inch baking pan, shake out excess flour.
- Place cake mix, brown sugar and cinnamon in a large mixing bowl.
- Add mashed bananas, ONE CUP OF WATER, oil, eggs and if desired, liqueur.
- Blend with electric mixer on low speed 1 minute.
- Stop mixer and scrape down side of bowl with rubber spatula.
- Beat 2 minutes at medium speed until well blended.
- Pour into prepared pan, place on center rack of oven.
- Bake until lightly browned, About 40 minutes, toothpick inserted in center comes out clean Remove from oven, cool on wire rack.
- FROSTING: Place cream cheese and butter in large mixing bowl.
- Blend with mixer on low until combined.
- Add powdered sugar a little at a time, and blend on low speed until well mixed.
- Add flavoring and blend until fluffy.
- Use at once to frost cake.
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Reviews
-
I am not a fan of banana anything, but this cake sure changed my mind! It's easy to whip up and tastes like a million bucks. Made as is without the banana creme...added a smidge of vanilla to the icing and sprinkled chopped pecans on top. This is definitely going into the keeper file! Thanks for posting! -
This is a very tasty cake and it was devoured immediately. I did not use the banana liquor and I increased the cinnamon by a tiny bit. This is a nice, light cake and that is what we were looking for. I have a feeling that it would keep quite well but it probably won't ever stay around long enough to test that theory out. I'll be making this often so thanks for the great recipe. -
SO moist! I did not add the liquor, only because I did not have any. I used 3 large ripe bananas. This was perfect! Big hit! <br/>Thanks
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Oh my, this was good! I made it for a potluck today and it was a hit. It is so moist and so easy to make. Thanks for posting this one!!
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I made this without the creme de banana (did not have any) and it was delicious!!! Soooo good and so easy.....It goes into *my favorite cakes* file....Cant wait to make again......thank you for posting recipe!
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Tweaks
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This cake is soo yummy!! I had some black bananas that needed to get used but I am tired of banana bread so I thought I'd make this. I made it just as directed except I used applesauce instead of the oil. I baked it in a 9x13 aluminum pan and it was prefect after 40 minutes. Thanks for the great recipe. I will be using this again when I have some black bananas. -
This is an excellent recipe. This cake had a wonderful flavor and texture. It was very rich and moist. You really don't need a very big piece. I took it into work and everyone raved about how good it was. There aren't many non-chocolate desserts that I rave about, but this is certainly one of them. The only changes I made were that I did not add the creme de banane to the cake mix and I did not use the banana flavoring in the icing, I used vanilla instead. It took about 35 minutes to bake in an insulated 9x13 pan. Thanks for sharing this recipe.
RECIPE SUBMITTED BY
Barb G.
Sonora, California
