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.