Banana Cake VI Tasty Recipes

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Banana Cake VI

"This cake was first made for me by using a pal while I became touring her after she had delivered her eleventh child. I informed her, 'I need to have baked for you!'"

Ingredients :

three/four cup butter
2 1/8 cups white sugar
three eggs
2 teaspoons vanilla extract
three cups all-cause flour
1 half of teaspoons baking soda
1/four teaspoon salt
1 half cups buttermilk
2 teaspoons lemon juice
1 half of cups mashed bananas
half cup butter, softened
1 (eight ounce) package cream cheese, softened
3 half cups confectioners' sugar
1 teaspoon vanilla extract

Instructions :

Prep : 30M	Cook : 18M	Ready in : 2H30M

Preheat oven to 275 stages F (one hundred thirty five levels C). Grease and flour a 9x13 inch pan. In a small bowl, mix mashed bananas with lemon juice, set apart. In a medium bowl, blend flour, baking soda and salt. Set apart.
In a big bowl, cream three/four cup butter and a pair of 1/eight cups sugar until mild and fluffy. Beat within the eggs separately, then stir in 2 teaspoons vanilla. Beat inside the flour aggregate alternately with the buttermilk. Stir in banana mixture. Pour batter into organized pan.
Bake in preheated oven for 1 hour, or till a toothpick inserted into the center of the cake comes out smooth. Remove from oven and area directly into freezer for forty five mins. This will make the cake very moist.
For the frosting: In a large bowl, cream 1/2 cup butter and cream cheese until clean. Beat in 1 teaspoon vanilla. Add confectioners sugar and beat on low pace until mixed, then on excessive until frosting is smooth. Spread on cooled cake.

Notes :

Reynolds® Aluminum foil can be used to maintain food wet, cook it frivolously, and make smooth-up less difficult.

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