Why I Love This Recipe
So, I always have banana recipes, My daughters go through spurts of eating bananas non-stop for a couple of weeks and then suddenly won't eat any for a week. I'll post some favorites, but they were a little bored with the normal recipe.
I had some cake recipes I found, but it never quite turned out how I wanted, then after searching the internet I came upon a recipe that used a low oven (275) and then put the newly-baked cake into the freezer.
Amazing. It worked. So, I took my regular recipe with those 2 modifications and was amazed!
So, here it is.
Ingredients You'll Need
• 3 ripe bananas, mashed with 1 tablespoon of lemon juice
• 3 cups flour
• 1/2 tablespoon baking soda
• 1/2 teaspoon salt
• 3/4 cup butter, room temperature
• 1 3/4 cups granulated sugar
• 3/4 cup brown sugar
• 3 large eggs
• 2 teaspoons vanilla
• 1 cup buttermilk (or use milk, remove a tablespoon and add tablespoon of lemon juice)
• ½ cup sour cream (or yogurt)
• 1/2 cup butter, softened
• 1 (8 ounce) package cream cheese, softened
• 1 teaspoon vanilla
• ½ teaspoon lemon extract
• 3 ½ - 4 cups confectioners sugar
Preheat oven to 275°.
Line a 9 x 13 pan with parchment paper, spray sides of pan.
In a medium bowl, mix flour, baking soda and salt; set aside.
Mix together buttermilk, sour cream and vanilla, set aside
In a large bowl, cream butter and cups sugar until light and fluffy.
Beat in eggs, one at a time.
Beat in the flour mixture alternately with the buttermilk mixture.
Stir in banana mixture.
Pour batter into prepared pan and bake in preheated oven for one hour or until toothpick inserted in center comes out clean.
Remove from oven and place directly into the freezer for 45 minutes.
Cream the butter and cream cheese until smooth.
Add in extracts
Slowly add in confectionary sugar and beat on low speed until combined, then on high speed until frosting is smooth. (Start with 3 ½ cups and I too loose or not sweet enough for your taste add more)
Spread on cooled cake.