We start out making this cake by creaming the butter and sugar together. For new bakers, you don’t just mix it, you keep beating it until it is well incorporated and creamy. After they are creamed you add the eggs one at a time, mix till each egg is incorporated and then add the vanilla. Next the flour and buttermilk are added alternately, always start and end with the flour. Add a 1/3 of the flour – 1/2 of the buttermilk – another 1/3 of the flour – the last half of the buttermilk and then the final 1/3 of flour. Only beating until each ingredient is incorporated. That’s the trick to a nice soft cake.
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Best Ever Banana Cake
2 teaspoons lemon juice
3 cups flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
3/4 cup butter, softened
2 cups plus 2 tablespoons of sugar
3 large eggs
2 teaspoons vanilla
1 1/2 cups buttermilk
1 cup packed dark brown sugar
1/3 cup heavy cream, plus more as necessary
1 tablespoon pure vanilla extract
1 (16-ounce) box confectioners’ sugar
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Ohhh . . . Yuuuummy!!! It’s 12 degrees and dropping in the beginning of another snow storm with 8 more inches expected here in Michigan…and your luscious banana pecan cake with caramel icing sounds absolutely divine right now!!!!!
Keep warm Jeanne!! Stuck in the house with this cake…could be dangerous girl!! LOL!!
Thank you Amanda!
This looks so yummy! Never heard of putting cake in the freezer, who knew?
I am pinning this.
Beverly, yrs ago i was on a baking forum that had a lot of woman that had cake baking businesses in there homes. They all frozen their cakes straight from the oven saying that it kept the cakes very moist by keeping the moisture in. After making this cake I can definitely say it works!
That looks super yummy! The caramel frosting is a great idea!
Christi you’ll love this cake and the frosting, both together are dynamite!!
G’day Looks great! All blog comments appreciated and sharing is caring today!
Cheers! Joanne @ What’s On The List #SayGdayParty pinned
That frosting looks to die for! Yum! Banana bread, cake, muffins…all a win in my book.
Francesca the frosting…oh my gosh I could have eaten it with a spoon!!!
Hello gorgeous! I’m licking my lips right now, it looks so good! Pinned and tweeted. I hope to see on Monday at 7 pm. We love to party with you! Happy Sunday~Lou Lou Girls
I have had it in the oven for 90 minutes at this point, but it is still liquid in the center! The edges are getting dry , but the middle is raw. Still wondering about that low temp!
Cathy let me know how it turned out for you.
This looks delicious! I can’t wait to try it. Just one question – do you have to refrigerate this after its frosted?
Hi Tammy, no you don’t have to put this in the fridge.
Love the cake! Mine took about an hour and 15 min.the only issue I have is that the frosting is a little gritty. I cooked the butter, sugar and cream as directed if not a bit longer . Also there was not enough frosting to coat the split layers and fivsudes. I would make this again.? Dense moist (even with no freezer, refrigerated it over night before frosting.
Can you just leave out the pecans? Is it the same recipe without them?
I haven’t made it without the pecans Beth but I’m sure you can. It’s only 1 cup. Let me know if you do it, I’d love to know what you think.
After one hour it is still liquidy in the middle. I turned my oven up to 350 to finish cooking. Then it took another 25 minutes for it to cook. Next time I will turn my oven on to 350 for one hour and then it will be done.