Banana cake

The Sunday Mail

THIS banana cake recipe uses fresh mashed bananas and buttermilk for best results.

Ingredients

Cake

One-and-a-half cups mashed bananas;

Two teaspoons lemon juice;

Three cups all-purpose flour;

One-and-a-half teaspoons baking soda;

Quarter teaspoon salt;

Two and one-eighth cups white sugar;

Three-quarter cup butter;

Three eggs;

Two teaspoons vanilla extract;

One-and-a-half cups buttermilk

Frosting

Half cup butter, softened;

One (eight ounce) package cream cheese, softened;

One teaspoon vanilla extract;

Three-and-a-half cups confectioners’ sugar

Directions

Preheat the oven to 275 degrees F (135 degrees C). Grease and flour a nine x 13-inch pan.
Make cake: Mix mashed bananas with lemon juice in a small bowl. Mix flour, baking soda and salt in a medium bowl.
Cream sugar and butter in a large bowl until light and fluffy, three to four minutes. Beat in eggs one at a time, then stir in vanilla. Beat in flour mixture alternately with buttermilk.

Stir in banana mixture. Pour butter into the prepared pan.

Bake in the preheated oven until a toothpick inserted into the centre of the cake comes out clean, about one hour.

Remove cake from the oven and place it directly into the freezer for 45 minutes. This will make the cake very moist.

Meanwhile, make frosting: Cream butter and cream cheese until smooth. Beat in vanilla.

Add confectioners’ sugar and beat on low speed until combined, then on high until frosting is smooth.