Ingredients:
Ripe bananas - 3-4 (mashed)
Lemon juice - 2 tsp.
All-purpose flour - 3 cups
Baking powder - 1 1/2 tsp.
Salt - 1/4 tsp.
Unsalted butter - 3/4 cup (softened)
Sugar - 2 cups
Eggs - 3
Vanilla extract - 2 tsp.
Buttermilk - 1 1/2 cups
Unsalted butter - 1/2 cup (softened, for the icing)
Cream cheese - 8 oz. (room temperature)
Vanilla extract - 1 tsp. (for the icing)
Powdered sugar - 3 1/2 cups
Preparations:
Preheat the oven to 275°F (135°C).
Grease and flour a 9X13-inch
baking pan.
Mix the bananas with the lemon juice, and set aside.
In a medium
bowl, mix the flour, baking soda, and salt and set aside.
In a large bowl, cream together the butter and sugar.
Beat in the
eggs, one at a time, and then stir in the vanilla.
Alternating between the two, gradually beat the flour mixture and
the buttermilk into the creamed butter-egg-sugar mixture.
Stir in the mashed bananas until just mixed.
Pour the batter into the baking dish and bake for around 70 minutes,
or until an inserted toothpick comes out clean.
While the cake is baking, place a sheet pan in the freezer.
Remove the cake from the oven and place it on the frozen sheet pan.
Freeze for 45-60 minutes.
Cream the butter and cream cheese together.
On a low setting, beat
in the vanilla extract and the powdered sugar until combined.
Mix on
high until smooth.
Frost the cooled cake and serve.
https://gscrochetdesigns.blogspot.com. one can see my crochet creations
No comments:
Post a Comment