INGREDIENTS
1 cup mashed ripe bananas
1 cup buttermilk
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 stick unsalted butter, at room temperature
1 3/4 cups sugar
2 eggs
1 tablespoon vanilla
Frosting
2 bars (8 oz each) cream cheese, soft1 stick butter, soft2 cups sifted powder sugar1 teaspoon vanilla (coconut is good too)coconut flakes (if desired on outside of cake)chopped walnuts (if desired on top of cake)Heat oven to 350 degrees F and prepare two 9″ cake pans with non stick spray.Peel your ripe bananas and mash them with a fork. Pour the buttermilk into the bananas and mix well. Set aside.
Sift the flour, baking powder, baking soda and salt in a large bowl and set aside.
In a bowl of a stand mixer (or large bowl with hand mixer) cream the butter and sugar until well combined and lighter in color. Add the eggs one at a time and then the vanilla. Mix well. Add the dry ingredients and the banana mixture in three installments, starting and ending with the dry ingredients.
Divide the batter between the two prepared pans. Bake for 35 to 40 minutes, or until the cake springs back when lightly pressed and pulls away from the sides of the pan. Allow the cakes to cool for 10 minutes in the pans, then turn out to cool completely on racks.
While the cake cools prepare the frosting by creaming the cream cheese with the butter, then adding the powdered sugar and vanilla.
Fill and frost the cake, then chill for one hour before slicing. (Note: this cake tastes better the next day. Make sure to remove from refrigerator about one hour before eating since banana cake is heavy and tastes much better at room temperature.)
By @Mocha_Me.
Thanks for inspiring us!
You can see the recipe here: debbiesmochame.blogspot.com
