I wish I could claim the ownership of this recipe, but the
truth is, I got it so many years ago that I can’t remember where I got it from!
I just know that it’s one of my family’s favorites, and I have been making this
for special desserts and birthdays for most of my adult life. The recipe card
where I hand printed the recipe years ago is nearly worn in two, and the blue
ink faded so you can hardly read it. A while back I put several of my most
favorites into my computer for safe keeping, and this was the first one I put
in! Everyone loves this one! Try it. I’m sure you will too!!!
INGREDIENTS
1 ½ cups mashed ripe bananas [bruised are good for this
recipe]
2 tsp. lemon juice
3 c. flour
1 ½ tsp. baking soda
¼ tsp. salt
¾ c. butter, softened [use real butter – not margarine!]
2 ¼ c. granulated sugar
3 large eggs
2 tsp. vanilla
1 ½ c. buttermilk
CREAM CHEESE FROSTING
½ c. butter
1 (8-oz) pkg. cream cheese, softened at room temperature
1 tsp. vanilla
3 ½ c. confectioner’s sugar
1 c. chopped walnuts
PREPARATION
Preheat oven to 275°.
Grease and flour a 9 x 13 pan.
In a small bowl, mix mashed banana with the
lemon juice; set aside.
In a medium bowl, mix flour, baking soda
and salt; set aside.
In a large bowl, cream 3/4 cup butter and 2
1/8 cups sugar until light and fluffy.
Beat in eggs, one at a time, then stir in 2
tsp vanilla.
Beat in the flour mixture alternately with
the buttermilk.
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. This will make the cake very moist.
For the frosting, cream the butter and
cream cheese until smooth.
Beat in 1 teaspoon vanilla.
Add icing sugar and beat on low speed until
combined, then on high speed until frosting is smooth.
Spread on cooled cake.
Sprinkle chopped walnuts over top of the
frosting.
HINT:
Purchase bananas when on sale, peel, and
store in freezer in ziplock freezer bags. These bananas aren’t good for eating
right out of the freezer, but can be used for baking or cooking with no
problem! Lightly sprinkle with lemon juice to reduce browning. They will become
very, very dark in the freezer, but the taste will not be lost! They are
wonderful for this cake!
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