This is the great banana cake I’ve ever outlay. It’s soft, moist & rich at the same time!
I love a good banana cake, it just reminds me of being a kid because my grandfather and grandmother used to make the best banana cake. I can still smell their bread in my grandmother’s kitchen, waiting impatiently with my sisters.
This cake reminds us of my favorite banana cupcake. It’s soft, fluffy and incredibly moist and topped with my favorite cream cheese.
* Ingredients
° Half a cup of mashed bananas
° 2 1/2 tablespoons lemon juice, divided
° 1½ cups milk
° 3 cups of flour
° 1/2 and a half teaspoon of baking soda
° Half a teaspoon of salt
° Half a cup of soft butter
° 1 cup white sugar
° Half a cup of brown sugar
° 3 large eggs
° 1 teaspoon vanilla
+ Frost
° 8 ounces cream cheese
° Half a cup of soft butter
° 3 – 3 cups powdered sugar
° 1 teaspoon lemon juice
° 11½ teaspoon lemon peel from 1 lemon
* Instructions :
Preheaat oven to 350 degrees. Fat & flour a 9*13 skillet.
Placing 1 tsp lemon juiice in a measure cup. Topped with a cup & a half of milk. Sit apart .
Combine mashed bananas with 1 tablespoon of lemon juice, and set aside.
Beat butter, brown and white sugar together until blended. Addiing eggs 1 at a time also vanilla. Mix until light & fluffy .
Blend flour, baking soda, also salt in a sized bowl. Instead, adding flour and milk blend to egg mixture, stir To blend . (Do not get overly confused.) Fold in bananas. Pour into a prepared frying pan.
Putting it in oven and minimize heat to 300 deg F . Baking for 61-71 minutes (see note below) .
Removing from oven and put in freezer for 45 minutes to make cake more moist. Cool completely before icing.
+ Frost
Beat butter and cream cheese together until fluffy. Add lemon peel and juice.
Add the powdered sugar a little at a time until you reach the desired consistency. Spread over the cooled cake.
Enjoy !
