Banana Cake VI The Best Recipes

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Banana Cake VI

"This cake become first made for me by a friend at the same time as I become travelling her after she had brought her eleventh baby. I informed her, 'I have to have baked for you!'"

Ingredients :

3/four cup butter
2 1/eight cups white sugar
3 eggs
2 teaspoons vanilla extract
three cups all-reason flour
1 half of teaspoons baking soda
1/four teaspoon salt
1 half of cups buttermilk
2 teaspoons lemon juice
1 half cups mashed bananas
half of cup butter, softened
1 (8 ounce) package cream cheese, softened
three half cups confectioners' sugar
1 teaspoon vanilla extract

Instructions :

Prep : 30M	Cook : 18M	Ready in : 2H30M

Preheat oven to 275 tiers F (a hundred thirty five degrees C). Grease and flour a 9x13 inch pan. In a small bowl, mix mashed bananas with lemon juice, set aside. In a medium bowl, blend flour, baking soda and salt. Set apart.
In a large bowl, cream 3/4 cup butter and a couple of 1/8 cups sugar till light and fluffy. Beat inside the eggs one after the other, then stir in 2 teaspoons vanilla. Beat inside the flour aggregate alternately with the buttermilk. Stir in banana mixture. Pour batter into organized pan.
Bake in preheated oven for 1 hour, or till a toothpick inserted into the middle of the cake comes out smooth. Remove from oven and region directly into freezer for forty five minutes. This will make the cake very moist.
For the frosting: In a large bowl, cream half cup butter and cream cheese until easy. Beat in 1 teaspoon vanilla. Add confectioners sugar and beat on low pace till combined, then on high till frosting is clean. Spread on cooled cake.

Notes :

Reynolds® Aluminum foil may be used to preserve meals wet, prepare dinner it lightly, and make smooth-up less difficult.

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