THE DIRECTIONS
- Preheat oven to 275°. Grease and flour a 9 x 13 pan.
- In a small bowl, mix mashed bananas with the lemon juice; set aside.
- In a medium bowl, mix flour, baking soda and salt; set aside.
- In
a large bowl with an electric mixer, cream 3/4 cup butter and 2 cups
sugar until light and fluffy; about 3 minutes. Beat in eggs, one at a
time, then stir in 2 teaspoons of vanilla.
- Beat in the flour mixture alternately with the buttermilk until just combined. Stir in mashed bananas.
- Pour
batter into prepared pan and bake in preheated oven for 60-75 minutes,
or until toothpick inserted in center comes out clean. This could take
longer than 75 minutes depending on your oven.
- Remove from oven and place directly into the freezer for 45 minutes. This will make the cake extremely moist.
- For the frosting, cream the butter and cream cheese until smooth. Add in 1 teaspoon vanilla and mix until incorporated.
- Add powdered sugar and beat on low speed until combined, then on high speed until frosting is smooth.
- Spread on cooled cake and devour!
NOTES:- If you prefer less frosting, feel free to cut the frosting ingredients in half.
- This moist banana cake will keep in the refrigerator for up to 4 days.
| THE INGREDIENTS
• 1 1/2 cups mashed ripe bananas
• 2 teaspoons lemon juice
• 3 cups all-purpose flour
•
1 1/2 teaspoons baking
soda
• 1/4 teaspoon salt
• 3/4 cup butter, softened
• 2 cups sugar
• 3 large eggs
• 2 teaspoons vanilla
• 1 1/2 cups buttermilk
• 1/2 cup unsalted butter, softened
• 8 ounces cream cheese, softened
• 1 teaspoon vanilla
• 3 1/2 cups powdered sugar
|
