A co-worker made this banana cake today for another co-worker's birthday. It came from this blog, Sweet Blessings, and I would have to say it might be the best cake I have ever had. Plus, it has bananas in it so you KNOW it's a healthy cake ;)
Cake:
3/4 cup butter
2 1/8 cup sugar
3 large eggs
2 t vanilla
3 cups flour
1 1/2 t baking soda
1/4 t salt
1 1/2 cup buttermilk
2 t lemon juice
1 1/2cups mashed ripe bananas
Frosting:
1/2 cup butter, softened
1 (8 oz) package cream cheese
1 box powdered sugar
1 t vanilla
Cake:
Preheat oven to 300 degrees. Spray a 9 x 13 inch pan with cooking spray. In a small bowl, mix mashed bananas with lemon juice and set aside. In another bowl, mix flour, soda, and salt. In mixing bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time and then add vanilla. Beat in the flour mixture along with buttermilk- alternating between the two. Stir in banana mixture. Pour into prepared pan and bake for between one hour and one hour 15 minutes. Remove from oven and place directly into the freezer for 45 minutes.
Frosting:
Cream butter and cream cheese together until smooth. Add in vanilla and then powdered sugar. Mix on high speed until smooth. Spread on cooled cake.
TIP OF THE DAY: Do NOT skip the freezer step! It sounds strange but is what makes this cake so yummy and moist! I was skeptical at first but promise, you will be amazed!
Cake:
3/4 cup butter
2 1/8 cup sugar
3 large eggs
2 t vanilla
3 cups flour
1 1/2 t baking soda
1/4 t salt
1 1/2 cup buttermilk
2 t lemon juice
1 1/2cups mashed ripe bananas
Frosting:
1/2 cup butter, softened
1 (8 oz) package cream cheese
1 box powdered sugar
1 t vanilla
Cake:
Preheat oven to 300 degrees. Spray a 9 x 13 inch pan with cooking spray. In a small bowl, mix mashed bananas with lemon juice and set aside. In another bowl, mix flour, soda, and salt. In mixing bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time and then add vanilla. Beat in the flour mixture along with buttermilk- alternating between the two. Stir in banana mixture. Pour into prepared pan and bake for between one hour and one hour 15 minutes. Remove from oven and place directly into the freezer for 45 minutes.
Frosting:
Cream butter and cream cheese together until smooth. Add in vanilla and then powdered sugar. Mix on high speed until smooth. Spread on cooled cake.
TIP OF THE DAY: Do NOT skip the freezer step! It sounds strange but is what makes this cake so yummy and moist! I was skeptical at first but promise, you will be amazed!
1 comment:
Mmmm! I did something similar but just bought a boxed cake mix and added bananas - haha! :) I was tired of my banana bread never seeming moist enough. It works as a dessert and a breakfast - hee hee :)
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