Friday, March 12, 2010

Banana Cake with Cream Cheese Frosting

This cake is very moist. The secret is to move it directly to the freezer, for 45 minutes, from the oven. If using a glass baking dish, I advise putting the dish on a cookie sheet to avoid breakage.

1 1/2 cups of ripe bananas - mashed
2 tsp. lemon juice
3 cups flour (I use self-rising)
3/4 cups butter, softened
2 cups sugar (I use Splenda)
3 eggs
2 tsp vanilla
1 1/2 cups buttermilk


Frosting:
1/2 cup butter - softened
1 - 8 oz. pkg. cream cheese - softened
1 tsp vanilla
2 cups powdered sugar

Preheat oven to 275 degrees (temperature is low - but it works well!)
Spray a 9 x 13 baking pan or dish with non-stick spray.

(1) Mash bananas and mix with lemon juice.
(2) Cream butter and sugar.
(3) Beat eggs with whisk, and add vanilla
(4) Add eggs and vanilla to butter and sugar mixture.
(5) Add buttermilk
(6) Slowly, add flour to above mixture, and mix well.
(7) Add mashed bananas.

Pour cake into pan and bake at 275 for 1 hour. Test with toothpick to determine if the cake is done. Remove from oven and immediately put into freezer for 45 minutes. If baking in a glass baking dish, put the hot dish on a cookie sheet before putting into the freezer.

Frosting:  Cream softened butter and softened cream cheese, add vanilla. Slowly add powdered sugar to the butter and cream cheese mixture. Continue beating with mixer.

When the cake has cooled, frost with the cream cheese frosting. Sprinkle chopped pecans or walnuts over the cake, if desired.
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