Thursday, April 2, 2015


1.5 cups very ripe bananas (3 fresh bananas or 4 thawed, previously frozen bananas)
2 tsp lemon juice
3 cups all-purpose flour
1.5 tsp baking soda
1/4 tsp salt
 3/4 cup soft butter
2 cups sugar
3 eggs
2 tsp vanilla
1.5 cups buttermilk (OR milk soured with one tbsp vinegar or lemon juice)
To prepare: Pre-heat oven to 275º F, and grease and flour (or spray), a 9×13 cake pan.
Mash banana and mix with lemon juice and set aside.
In a med bowl, mix flour, baking soda and salt.  Set aside.
If you’re making your own buttermilk, combine milk and vinegar (or lemon juice) in a small bowl, and set aside.
In a large bowl, cream butter and sugar. Beat in eggs, one at a time.  Stir in vanilla. Beat in flour mixture alternately with buttermilk.
Stir in bananas.
Pour into greased/floured (or sprayed) cake pan and bake at 275º F for 1 hour and 10 mins (or until knife comes out clean).


Immediately place in freezer for 45 minutes. (if not completely cool upon removal from freezer, let cool further before icing).
No need to cover the cake, but you’ll want to place it on a thick, folded towel to protect items underneath.


1/2 cup softened butter
8 oz cream cheese, room temp.
1 tsp vanilla
3.5 cups icing sugar (also known as powdered sugar or confectioner’s sugar)
  1. Cream butter and cream cheese.
  2.  Beat in vanilla and icing sugar on low until combined, then high until smooth.
This makes a ton of icing.  You could probably halve the recipe, but I love cream cheese icing, so the thick layer that this produces makes me a very happy hooligan indeed.
Source: Happy Hooligans

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