Ingredients:
1 1/2 cups bananas, mashed, ripe
2 teaspoons lemon juice
3 cups flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
3/4 cup butter, softened
2 1/8 cups sugar
3 large eggs
2 teaspoons vanilla
1 1/2 cups buttermilk
Frosting
1/2 cup butter, softened
1 (8 ounce) package cream cheese, softened
1 teaspoon vanilla
3 1/2 cups icing sugar
Garnish
chopped walnuts
Directions:
1- Preheat oven to 275°.
2 teaspoons lemon juice
3 cups flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
3/4 cup butter, softened
2 1/8 cups sugar
3 large eggs
2 teaspoons vanilla
1 1/2 cups buttermilk
Frosting
1/2 cup butter, softened
1 (8 ounce) package cream cheese, softened
1 teaspoon vanilla
3 1/2 cups icing sugar
Garnish
chopped walnuts
Directions:
1- Preheat oven to 275°.
2- Grease and flour a 9 x 13 pan.
3- In a small bowl, mix mashed banana with the lemon juice; set aside.
4- In a medium bowl, mix flour, baking soda and salt; set aside.
5- In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy.
6- Beat in eggs, one at a time, then stir in 2 tsp vanilla.
7- Beat in the flour mixture alternately with the buttermilk.
8- Stir in banana mixture.
9- Pour batter into prepared pan and bake in preheated oven for one hour or until toothpick inserted in center comes out clean.
10- Remove from oven and place directly into the freezer for 45 minutes. This will make the cake very moist.
11- For the frosting, cream the butter and cream cheese until smooth.
12- Beat in 1 teaspoon vanilla.
13- Add icing sugar and beat on low speed until combined, then on high speed until frosting is smooth.
14- Spread on cooled cake.
15- Sprinkle chopped walnuts over top of the frosting, if desired.
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