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Cake bananas lemon juice flour baking soda butter sugar eggs vanilla buttermilk _____ Frosting weight Cream Cheese butter smooth peanut butter icing sugar banana
Viewed: 40 - Published at: 8 years agoIngredients
- FOR THE CAKE:
- 1-1/2 cup Mashed Ripe Bananas (the Riper, The Better)
- 2 teaspoons Lemon Juice
- 3 cups Flour
- 1-1/2 teaspoon Baking Soda
- 3/4 cups Butter
- 2 cups Sugar
- 3 whole Eggs
- 2 teaspoons Vanilla
- 1-1/2 cup Buttermilk
- _____
- FOR THE FROSTING:
- 10 ounces, weight Cream Cheese, Softened
- 1/2 cups Butter, Softened
- 2/3 cups Smooth Peanut Butter, Or To Taste (use Commercial, Not Natural, As It Mix In Better)
- 5 cups Icing Sugar
- 1 whole Banana, Sliced, To Add In Between Cake Layers (optional)
Method
- 1. Preheat oven to 275°F. Grease and flour pan(s). Cake works well in most size of pans: 9x13, 2 9 round pans, even as cupcakes.
- 2. Mash bananas well. Add lemon juice and set aside.
- 3. Mix together flour and baking soda. Set aside.
- 4. In a mixer, cream together the butter and sugar until light and fluffy. Add eggs 1 at a time, beating well after each. Add vanilla.
- 5. Beat in flour mixture, alternating with buttermilk, ending with flour.
- 5. Mix in the mashed bananas.
- 6. Pour into greased pan(s), bake 1 hour or until an inserted toothpick comes out clean.
- 7. Remove from the oven and place cakes in the freezer for 45 minutes.
- 8. For the icing, combine cream cheese, butter and peanut butter in a mixer. Mix well until totally blended. Slowly add in the icing sugar until you reach your desired consistency.
- Ice cakes when they are totally cooled. If doing a layered cake, add slices of banana in between the layers with some icing for an extra bit of flavor.
- Store in the fridge, taking the cake out about 30 minutes before serving to come to room temperature.
