If you grew in the 70’s, you probably remember Sara Lee Frozen desserts. I think you can still get their pound cake and cheesecake. My favorites were the chocolate cake and of course the banana cake. I’m not sure where it went, but I am bringing it back! I love that this cake taste almost identical to the original. I know it will bring all your memories flooding back.
A re-do of Sara Lee Banana Cake from the 1970's. Inspired by Sally's Baking Adiction
- 3-4 Lg. Ripe Bananas
- 3 cups All-purpose Flour
- 1 tsp. Baking Powder
- 1 tsp. Baking Soda
- 1/2 tsp. Ground Cinnamon
- 1/2 tsp. Kosher Salt
- 3/4 cup Unsalted Butter, at room temperature
- 1 cup Granulated White Sugar
- 1/2 cup Light Brown Sugar
- 3 Lg. Eggs, at room temperature
- 2 tsps. Vanilla Extract
- 1-1/2 cups Buttermilk, at room temperature
Banana Cream Cheese Frosting
- 8 0unces Cream Cheese, at room temperature
- 1/2 cup Butter, at room temperature
- 1 Lg. Ripe Banana, mashed
- 1 tsp. Fresh Lemon Juice
- 1 tsp. Vanilla Extract
- 2-3 cups Confectioners Sugar, may need more
Preheat oven to 350°Butter a 9x13 pan Mash bananas and set aside. I like to leave a little texture, not completely smooth.In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon and salt. Set aside. In a stand mixer, fitted with the paddle attachment, beat the butter on high until smooth and creamy. Add both sugars and beat until combined and creamy.Add eggs, one at a time, then vanilla, beat until blended.Add in mashed bananas and blend.Be sure to be scraping down sides as you go. With mixer on low, add dry ingredients, alternating with buttermilk, in thirds. Be sure to start and finish with dry ingredients.DO NOT OVERMIX. Spread batter into prepared pan.Bake for 45-50 minutes. Cover cake with foil if baking too fast. A few crumbs should come out on tester, when cake is done.Allow cake to cool, completely in pan, on rack.
In a stand up mixer, fitted with paddle attachment, beat together cream cheese and butter, until blended and smooth.Add in banana, lemon juice and vanilla.Gradually add in Confectioners sugar, until desired consistency. You may need to add more confectioners sugar. If it gets too thick you can add a tablespoon or two of heavy cream or milk. Once cake is COMPLETLY cooled, spread frosting, generously over top of cake. Let rest in fridge for 30 minutes to set footing.Store leftover cake, if there is any, covered in fridge for up to a week.