Banana Cake

I had some overripe bananas and i was bored of making banana muffins and banana bread. So I wanted to make something different this time. So when I saw this recipe i knew i had to make it immediately. The title of this recipe was best banana cake with some  more than 900 reviews on food.com. How could I not try it then. I went to the grocery store at 9 am and got the buttermilk since this was the only ingredient I did not have in my kitchen.  I was so motivated that I opened the kitchen safety gate and let my 18 month old play inside, which I normally dont do when I am cooking. I had to let him whisk, make him sit on the countertop and carry him around while I was putting the ingredients together. Finally my hard work payed off. The final result was a beautiful moist banana cake. Now even I can call it the best banana bread ever.

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Banana Cake

Prep Time

10 mins

Cook Time

1 hr

 

Servings: 1 , 9*13 or 2, 9 *2 inch pans

Ingredients

• 1 1/2 cups bananas approx 3-4 bananas, mashed, ripe
• 2 teaspoons lemon juice
• 3 cups flour
• 1 1/2 teaspoons baking soda
• 1/4 teaspoon salt
• 3/4 cup butter softened
• 2 1/8 cups sugar
• 3 large eggs
• 2 teaspoons vanilla
• 1 1/2 cups buttermilk
• Frosting: Cream cheese or Whipped cream frosting goes beautifully with this cake.

Instructions

1. Preheat oven to 275°. Grease and flour a 9 x 13 pan or two 9 x 2 inch pans for a double layer cake.
2. 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.
3. 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.
4. Beat in the flour mixture alternately with the buttermilk in three batches beginning and ending with flour. Stir in banana mixture.
5. Pour batter into prepared pan and bake in preheated oven for one hour or until toothpick inserted in center comes out clean.
6. Remove from oven and let the cake cool for around 10 min before removing and placing it on the cooling rack.

Recipe adapted from: food.com