My friend Hillary recommended it to me back in July of 2010 and it is downright TRAGIC that I didn't get around to trying it out until now. In my defense, it uses a lot of butter and cream cheese... two things I avoid in my attempts to lower my husband's cholesterol. But I'm home in Madison with my parents right now and we're all about saturated fat. Mmm...
Anyway, this cake is A-MAZ-ING. Banana-y and cream cheese-y, not too sweet, and moist as you can imagine. It's perfect for anyone out there who doesn't absolutely abhor bananas. Cutting to the chase, here it is: EASY-
Banana Cake with Cream Cheese Frosting
adapted from allrecipes.com's "Banana Cake VI"
3/4 cup butter (1.5 sticks)
2 1/8 cup white sugar (next time I might try using just 1 cup packed brown sugar)
2 tsp vanilla
3 cups flour
1.5 tsp baking soda
1/2 tsp salt
1.5 cups buttermilk
2 tsp lemon juice
4 mashed overripe bananas
OPTIONAL: Chopped walnuts or vanilla wafers (or both) to sprinkle on top
Preheat oven to 275 (yes: 275), and grease a 9x13 inch pan. Mash the bananas with the lemon juice; set aside. In medium sized bowl, whisk flour, baking soda, and salt. In mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time. Add vanilla. Alternate adding the flour mixture with the buttermilk, mixer on low. Keeping mixer on low, add the banana/lemon juice mixture.
|For these pics I made half a batch; otherwise I'd have needed a 9x13" pan.|
Bake for at least an hour, until toothpick inserted in middle comes out clean. The center will go from jiggly to firm fairly quickly at the end - keep an eye on it. Put it straight into the freezer, still uncovered, for 45 minutes. Meanwhile, make the frosting:
8 ounce package cream cheese
1 stick butter
1 tsp vanilla
1.5-2.5 cups confectioner's (powdered) sugar
Beat the butter and cream cheese until mixed; add vanilla. Add sugar to taste - I like it less sweet.
|Again, I halved the recipe; be sure to use a 9x13 inch pan unless you do too.|
Keep it chilled and serve it about 15 minutes after you take it out of the fridge - even better this way.