Tuesday, July 5, 2011

Banana Cake with Banana Butter Frosting

So what to do with my fruit bowl full of bananas that are starting to round up fruit flies like a herd of cows?  Make Banana Cake!  Then peel and freeze the rest for morning smoothies.

I was thoroughly, THOROUGHLY impressed with this recipe.  Ultra moist, so banana-y, and a 4th of July hit!
Banana Cake with Banana Butter Frosting

3/4 cup butter
1 cup white sugar
1 cup turbinado sugar (or white)
3 eggs
2 tsp vanilla
1 cup whole wheat flour
2 cups all purpose flour
1 1/2 tsp baking soda
1/2 tsp sea salt
1 1/2 cups buttermilk ---> just add 1 1/2 Tbs lemon juice to milk, mix and set for 5 min
2 tsp lemon juice
1 1/2 cups mashed bananas (about 4 medium)

1/4 cup butter
1/2 cup mashed banana (about 1 medium)
1 tsp lemon juice
1/2 tsp vanilla
3 cups powdered sugar

1. Preheat oven to 275 (YES, NOT a typo!!)  Grease 9x13 pan. 
2. Mash bananas with lemon juice in small bowl, set aside.  In medium bowl, mix flours, soda and salt.  
3. In large bowl, cream butter and sugars together.  Add eggs and vanilla.  Stir.  
4. Add dry mixture alternately with buttermilk to the large bowl of butter/sugar mix and combine well.  Finally, stir in mashed bananas.  
5. Bake for 60 min or until toothpick comes out clean, (mine took close 80 min).
6. Immediately place in freezer for 45 min or longer, after removing from oven (!) (Makes for one amazing moist cake)

1. Cream butter until fluffy.  Use hand mixer to combine banana, lemon juice and vanilla to butter.  
2. Slowly add sugar.  (This frosting is almost like a banana glaze)
3. Frost cooled cake.  

Serve immediately with hot coffee.  Or as in my case, it was for a post-fireworks gathering with friends on the patio at 10pm, so we had banana cake and ice water.  :)

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