Sara lee banana cake recipe

Sharing is caring!

Sara lee banana cake recipe

Talk about a great cake, this sara lee banana cake recipe is so easy to make, this will have your family or guests raving about this wonderful, simple cakes. It’s thick and a moist delicious cake, but has a tender texture, and the Maple cream cheese Icing is next level. You are going to love this perfect dessert, full of real bananas, this moist cake has a world-class flavour that cant be beat.  And you can make this great recipe ahead and chill it in the refrigerator, and it’s ready when you’re ready to serve it. Keep this great dessert in your favorites, it is the easiest banana cake recipe you will find!

HERE’S WHAT YOU NEED:

FOR THE CAKE:

1 stick of Butter – softened

2 Eggs

1 1/2 cup of Sugar

1/4 cup brown sugar

2 overripe Bananas – mashed

1 Tablespoon of Vanilla extract

3 cups of Self-rising flour

1/4 cup sour cream

WHIPPED CREAM:

1 cup of Heavy Cream

2 heaping Tablespoons of Sugar

1 teaspoon of Vanilla

MAPLE CREAM CHEESE FROSTING

1 stick of Butter – softened

8 oz Cream Cheese – softened

1/4 cup of Maple Syrup

1 Tablespoon of Maple Flavoring

6 cups of icing sugar

HERE’S WHAT YOU DO:

First, whip the Heavy Cream; In a large bowl of a electric mixer, add the Heavy Cream, Sugar, and Vanilla, and whip on low just until ingredients are mixed, then turn mixer to medium speed until it starts to thicken. Turn on high, and whip until stiff peaks form With a spatula, gently place the thickened cream in a bowl, and place it in the refrigerator. 

In the mixing bowl, add the Softened Butter, Eggs, and Sugar, and blend until smooth and creamy. Add the mashed Banana puree and blend until smooth. Add the vanilla, and mix. Combine Flour, a little at a time, blending between additions, and scraping down the mixing bowl, and blend until the batter is mixed.

Grease and Flour a 9 X 13-inch pan, and pour the batter in the dish, and smooth out evenly. Bake at 350 degrees for 20 – 25 minutes, or until a toothpick inserted in the center comes out clean, and the cake is light golden brown. Remove to a wire rack, and cool in the dish.

Now let’s make the cream cheese topping. When the cake has cooled completely, make the Frosting: In the mixing bowl of a stand mixer, add the softened Butter, Cream Cheese, Maple Syrup, and Maple Flavoring, and mix on low speed until blended and you have cream butter. Turn mixer to high, and whip for 1 minute. Add the Powdered Sugar a little at a time, blending between each addition until all the powdered sugar has been added, and mixed. Scrape down the mixing bowl, and blend until you have creamed mixture and reached a spreadable consistency. For best results, frost the cake when it is room temperature, right in the dish with the Frosting, using a swirl on top of the cake. Refrigerate the cake until time to serve. Cut the cake in 3 X 3 inch pieces, serve, and Enjoy!

Serves 12 – 14

How can I store left over delicious banana cake?

You can store the cake in pieces in an airtight container or cover the entire dish with plastic wrap.