Summer is a time for fun and good food!
This is the dish that I bring to almost every summer event, including brunches and sports picnics! Each time I make it, I get rave reviews and everybody wants the recipe! It is very EASY to make and with an usual trick of freezing the cake right out of the oven which locks in the moisture.
This is a very moist and heavy cake, which allows you to slice up until little sections for easy serving at big events.
Make it in a travel tin and you are ready to go!
1 1/2 cups ripe, mashed bananas
2 tsp lemon juice
3 cups all purpose flour (do not use cake flour)
1 1/2 tsp baking soda
1/4 tsp salt
3/4 cup softened butter
2 1/8 cup sugar
3 large eggs (room temperature)
2 tsp vanilla extract
1/2 cup softened butter
8oz softened cream cheese
1 tsp vanilla extract
2 1/2 cups confectioners sugar
Preheat oven to 275 degrees (yes 275...very low but long cook time balances it out to perfection)
Grease and flour 9 x 13 pan
Mix mashed banana with lemon juice, set aside.
Mix flour, baking soda, salt, set aside.
Cream butter, sugar together until light and fluffy (2-3 minutes)
Beat in eggs, one at a time, then stir in 2 tsp vanilla.
Beat in flour in small portions, alternating with the buttermilk.
FOLD in banana mixture
Pour into pan and bake in preheated over for one hour plus 15 minutes. As ovens differ in temperature, bake until inserted toothpick comes out clean.
Remove from oven and PLACE IMMEDIATELY IN FREEZER-UNCOVERED, for 45 minutes up to 3 hours. Remove and frost.
For frosting-cream butter and cream cheese together until smooth.
Beat in vanilla and confectioners sugar on high speed until smooth.
Spread on cooled cake.