Monday, October 15, 2007

Banana Cream Cake with Cream Cheese Frosting

By the number of banana recipes you can probably tell that I often buy bananas that go bad before they are all eaten. This is a great use of those bananas- a yummy banana treat for those you love! Edited to add: When Madison ate a piece of this cake tonight, she asked what the recipe was called. I told her it was Banana Cream Cake with Cream Cheese Frosting and she replied that it should be called: The Most AWESOME Banana Cream Cake EVER!

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

1/2 cup butter, softened
1 (8 oz) package cream cheese
1 box powdered sugar
1 t vanilla

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.

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!

Tomorrow's Daily Special: Mini Meatloaves