BANANA CAKE

Banana Cake

Because I love you all so much, I thought I would share one of my all-time favorite recipes. Anytime I volunteer (or am volunteered) to bring a dessert somewhere, this is my go-to. It makes a great cake or cupcakes, and it always gets rave reviews. So, you’re welcome. Really. You can make it and thank me later.

CAKE INGREDIENTS
1 1/2 c. bananas, mashed, ripe
2 t. lemon juice
3 c. flour
1 1/2 t. baking soda
1/4 t. salt
3/4 c. butter, softened
2 1/8 c. sugar
3 large eggs
2 t. vanilla
1 1/2 c. buttermilk

FROSTING
1/2 c. butter, softened
1 (8 oz.) package cream cheese
1 t. vanilla
3 1/2 c. powdered sugar

DIRECTIONS:
1. Preheat oven to 275.

2. In a small bowl, mash 3-4 bananas and add lemon juice. Set aside.

3. In a medium bowl, mix flour, baking soda, and salt.

4. In a large mixing bowl, cream butter and sugar until light and fluffy

5. Beat in eggs, one at a time. Then, stir in vanilla.

6. Add flour mixture alternately with the buttermilk (milk, flour, milk, flour, milk, flour). If you don’t have buttermilk, simply add 1 t. of lemon juice to regular milk.

7. Add banana mixture.

8. For a 9×13 pan: butter pan and pour in cake batter. Bake for approximately 1 hour, or until a toothpick inserted into the center comes out clean

For 3 9-inch pans, line the bottom of the pans with parchment paper. (The cake sticks REALLY bad to the pans, which makes stacking a 3-layer cake difficult). Bake for approximately 45 minutes, or until a toothpick inserted into the center comes out clean.

This recipe also makes amazing cupcakes. Fill cupcake liners 2/3 full and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

9. Remove pans from oven and place directly in the freezer for 20-45 minutes. 20 minutes for cupcakes, 30 minutes for 9-inch round pans, and 45 minutes for 9×13 pan.

FROSTING:
1. Cream butter and cream cheese until smooth.

2. Add vanilla.

3. Add powdered sugar, one cup at a time, and beat on a low speed until combined. Mix on high speed until combined.

4. Spread frosting on cooled cake.

**When I make a 3-layer cake or “fancy” cupcakes (where I use a piping bag to frost them) I will either double or make 1.5x the frosting recipe.

 

LEMON BARS

lemon bars, jana laurene

it has been a while since i have posted a recipe, and ever since my mom visited in december i have been craving her lemon bars.

lucky for you guys, my mom doesn’t believe in secret family recipes – so enjoy!

JUDY’S LEMON BARS

crust:
1 c. butter
½ c. powdered sugar
2 c. flour

cream butter and sugar until light and fluffy. add flour. press into a 9×13 pan and bake at 350 for 10-12 minutes, until lightly golden. [do not overcook].

filling:
3 eggs
2 c. sugar
8 T. lemon juice
Zest from 1 lemon
4 T. flour
1 t. baking powder

beat eggs, sugar, lemon juice, and zest completely, making sure not to over beat.  gradually add in flour and baking powder. pour filling over crust. bake at 350 for 20-30 minutes, until edges are golden brown. cooking time will vary depending on your oven, altitude, etc. let sit for about 5 minutes, then sprinkle powdered sugar [using a sifter] on top. cut once cool.