Lacey’s Pantry- October 2016

By Lacey Newlin
Banana Cake

1 1/2 cups banana, mashed, ripe
2 teaspoons lemon juice
3 cups flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
3/4 cup butter, softened
2 1/8 cups sugar
3 large eggs
1 1/2 cups buttermilk

1/2 cup butter, softened
1 (8 ounce) package of cream cheese, softened
1 teaspoon vanilla
3 1/2 cups powdered sugar

Garnish: (optional)
Chopped walnuts

Preheat oven to 275 degrees. Grease a 9 x 13-inch pan. In a small bowl, mix mashed bananas 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 teaspoons of vanilla. Beat in the flour mixture alternatively with the buttermilk. Stir in banana mixture. Pour batter into prepared pan and bake in preheated oven. Check it in about one hour; bake until a toothpick inserted into the center comes out clean. Remove from oven and place directly into 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 powdered sugar and beat on low speed until combined. Then beat on high until smooth. Spread on cooled cake. Sprinkle walnuts on top of cake if desired.