Banana Cake with Real Banana Frosting

When I was a preschooler, there was an elderly woman who lived a couple of houses down.  My sister and I would play under her large cedar tree and she would bake goodies for us.  Her banana cake has been on my mind for over 40 years.  I finally found one that taste just like hers.  I'm in heaven!

When I was a preschooler, there was an elderly woman who lived a couple of houses down. My sister and I would play under her large cedar tree and she would bake goodies for us. Her banana cake has been on my mind for over 40 years. I finally found one that taste just like hers. I’m in heaven!

Banana Cake with Real Banana Frosting

Banana Cake with Real Banana Frosting

When I was a preschooler, there was an elderly woman who lived a couple of houses down. My sister and I would play under her large cedar tree and she would bake goodies for us. Her banana cake has been on my mind for over 40 years. I finally found one that taste just like hers. I'm in heaven!

Ingredients:

    Cake
  • 1/3 cup mashed bananas
  • 1 box (18 ounce) banana cake mix
  • 3 eggs
  • 1+1/3 water
  • Frosting
  • 1 large ripe banana, mashed
  • 1/2 teaspoon lemon juice
  • 2+1/4 cups powdered sugar
  • 3 ounces cream cheese, softened
  • 2 tablespoons butter, softened
  • 1/4 teaspoon vanilla flavoring
  • 1/4 teaspoon banana flavoring

Directions:

    Cake
  1. Preheat oven to 350F.
  2. Grease and flour 2 8 inch round cake pans.
  3. Using a potato masher, mash one banana.
  4. Prepare cake according to package instructions, replacing the oil with mashed bananas.
  5. Bake according to package instructions.
  6. Cool in pan on wire rack for 15 minutes.
  7. Cool completely before frosting.
  8. Invert on cake onto serving platter.
  9. Frost the top of the cake generously.
  10. Invert other cake on top of bottom cake.
  11. Frost top and sides of cakes with remaining frosting.
  12. Refrigerate unused portions.
  13. Frosting
  14. Using a hand held potato masher, mash one banana.
  15. Add the lemon juice to the mashed banana, stir to blend well.
  16. In a large mixing bowl add all ingredients and beat on high until creamy, about 5 minutes.
  17. Add more sugar if mixture is too wet.
  18. Add milk a teaspoon at a time if mixture is too dry.
  19. Refrigerate for 3 hours before using to allow flavors to blend.
  20. Refrigerate unused portions.

Notes

12 Servings - Serving Size: 1 Slice

Banana frosting adapted from Bake This Cake

http://www.thehungryhoarder.com/2013/03/06/banana-cake-with-real-banana-frosting/

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Comments: 6

  1. Ronna F December 10, 2014 at 10:07 pm Reply

    This looks a lot like the cake that used to be on the Duncan Hines box about 40 years ago! I remember I made the cake for my son’s 2nd birthday cake and he is almost 42 years old. I didn’t save the recipe, but I always wanted to find it! I’ll have to try this recipe. Thanks for sharing it!!!!

    • The Hungry Hoarder January 6, 2015 at 9:50 am Reply

      Ronna, this was pretty darn close to how I remembered it as a child and that would have have been close to 50 years ago. Let me know how it turned out for you and if you enjoyed it as much as I did. Thank you for stopping by The Hungry Hoarder.

  2. Tam May 17, 2014 at 6:40 am Reply

    This sounds amazing! I’m going to try and make it with gluten free items and let you know how it turns out! YUMmmmmmm. Thank you for sharing 😉

  3. Danuta van den Reijen March 6, 2013 at 11:32 am Reply

    I’ve noticed that in the USA you almost always work with cream cheese…I would make the frosting with Mascarpone in this case. But it sounds delicious… But this one has to wait untill fall…have to shed some weight to get into a nice weddingdress ….:)
    I see you use a boxmix for the cake, is there realy something like a bananamix for cake? :)) Overhere we almost make every thing from scratch. So I will try it with a moist Sponge drizzled with some extra banana liquere. Very nice idea, this cake, we love banana’s “)

    • The Hungry Hoarder March 6, 2013 at 11:38 am Reply

      Yes we do use quite a bit of cream cheese here. A good substitute for it would be Neufchâtel Cheese, not sure if that is available in your corner of the globe. I almost always use boxed cake mixes, simply because I’m lazy. :) Congratulations on your engagement, I wish you the best. I should not be eating cake either, but I only had one slice and gave the rest away, as I do with most all the food I prepare.

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