What do you usually do when you have ripe bananas on the counter? Make banana bread? I usually do. Well, that was until I found this recipe for Blueberry Banana Cake with Lemon Cream Cheese Frosting over at my friend Laura’s site – Real Mom Kitchen. I now have a new reason to let my bananas get too ripe.
Cali and I had just been out blueberry picking.
So in addition to the ripe bananas, I had a bucket full of fat, juicy, yummy Oregon blueberries too! How lucky can a girl get.
The cake was delicious and I loved the combination of bananas, blueberries with just a touch of lemon! The cake was a big hit with the family and friends we shared it with. The cake is fairly dense but is nice and moist thanks to those ripe bananas. Enjoy!
- 3/4 cup unsalted butter softened
- 1 cup white sugar
- 1 cup brown sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups mashed bananas from about 3 bananas
- 3 cups flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 lemon juiced and zested (the zest is for the frosting)
- 1 1/2 cups milk
- 2 cups blueberries washed and picked over
- extra blueberries and sliced almonds for garnish
- 1/4 cup butter softened
- 1 8 ounce package light cream cheese, softened
- 1 teaspoon vanilla extract
- 3 cups confectioners’ sugar
- Pinch salt
- Preheat the oven to 325°F.
- Line a 9×13-inch pan with parchment paper, with enough paper that paper hangs over the two long sides
- Grease lightly with baking spray or butter
- In the bowl of a stand mixer (or in a large bowl with a handheld mixer) cream the butter with the sugars
- Blend in the eggs one at a time, and whip until creamy
- Add the vanilla as well as the bananas. Mix until creamy
- Add the flour, baking soda and salt
- Stir the mixture roughly, but do not combine completely
- In a large measuring cup, mix the lemon juice with the milk. (Reserve the lemon zest for the frosting.)
- With the mixer running, slowly pour the milk into the bowl with the rest of the ingredients
- Mix until smooth
- Fold in the blueberries
- Spread the batter in the prepared pan
- Bake the cake for 75 minutes, or until a tester comes out clean. (Start checking after 60 minutes, but mine took more like 80 minutes.)
- When the cake is firm and a tester comes out clean, remove the cake from the oven and allow to cool in pan for 10-15 minutes
- Run a knife between the cake and the short edges of the pan to help release the cake
- Lift up on the parchment paper to remove the whole cake from the pan, and place the cake, parchment and all, on a cooling rack
- Place the rack in the freezer for 30 minutes (I actually did this part but Laura skipped this part and just let it cool completely on the counter)
- Remove from freezer and let the cake cool completely before icing
- For the icing: In a large bowl, whip the butter and cream cheese together until very smooth, with no lumps remaining
- Beat in 1 teaspoon vanilla
- Add the confectioners sugar, reserved lemon zest, and salt and beat on low speed until combined, then on high until frosting is smooth
- Spread on cooled cake
- Garnish with blueberries and sliced almonds if desired
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