Sunday, July 24, 2011
The BEST Banana Cake
I thought the same thing until I made this cake. Now, I always buy more bananas than we need, just so that they can go "bad" for the cake.
1 ½ c. granulated sugar
½ c. butter (at room temperature)
2 eggs (at room temperature)
1 tsp. vanilla
2 c. flour
1 ½ tsp. Baking powder
¾ tsp. Baking soda
½ tsp. salt
½ c. buttermilk
1 c. mashed ripe bananas
Cream sugar and butter until light and fluffy (3 minutes).
Add eggs one at a time, mixing well after each addition. Add vanilla.
Add buttermilk. Mix well.
Add other half of flour mixture. Mix well.
Add bananas. Mix well.
Bake for 30 minutes—or until brown on the outsides—and til a toothpick comes out clean. Let cool completely.
Roughly Ice with Cream Cheese Frosting.
Cream Cheese Frosting
1 (8 oz) pkg. Cream Cheese (at room temperature)
4 Tbsp. (1/2 stick) Butter (at room temperature)
1 tsp. Vanilla
2-4 cups powdered sugar
1-3 Tbsp. milk
When cream cheese and butter are soft and room temperature, combine.
Add vanilla. Mix well.
Add powdered sugar, one cup at a time until icing reaches desired consistency and taste.
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