Wednesday, July 28, 2010

Banana Cake with Cream Cheese Frosting

This banana cake makes good use out of those ripe banana's in my freezer. On the other plus side it's moist, delicious and da hubby loves it.

2 1/2 cups flour
3 ripe bananas, mashed
1 1/4 cup sugar
1/2 cup butter, softened
1/2 cup buttermilk
1 1/2 tsp. baking soda
1/4 tsp. salt
1 tsp. baking powder
2 large eggs
1/2 cup butter, softened
1 - 8 oz. package of cream cheese, softened
3 1/2 cups powdered sugar
1 tsp. vanilla extract

(1) Preheat oven to 350 degrees. Grease a 9x13" pan.
(2) Beat all ingredients in large bowl with electric mixer on low for 30 seconds, scraping bowl constantly. Beat on high for 3 minutes, scraping bowl occasionally.
(3) Pour batter into prepared pan and bake for 40-45 minutes or until toothpick inserted comes out clean. Cool in pan on wire rack.
(4) Meanwhile, prepare frosting by mixing all ingredients until fluffy. Try not to eat any of it.
(5) Once cake has cooled spread generously with cream cheese frosting.
Helpful Hints:
(1) We like to keep our banana cake refrigerated. There's no real reason behind it, except that we think it tastes better.

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