** I don’t know where I got this recipe from. It’s one of those ones in my recipe folder which is just printed out in plain font like someone emailed it to me. So first-things-first… if it’s your receipe I apologise in advance for not thanking you before now, and I full heartedly give you kudos and credit for it being so delicious! **
So with a 3 week old baby in a new house I’m in full nesting mode. Which means sewing, baking, painting, sewing and more baking & painting. Happily for my hubby (who loves cake) I came across this beauty in my recipe file and so it was made, it was eaten, and it’s in the queue to get made again…
- 1 and 1/2 cups of mashed ripe bananas
- 2 teaspoons of lemon juice
- 3 cups of plain white flour
- 1 and 1/2 teaspoons of baking soda
- 1/4 of a teaspoon of salt
- 3/4 of a cup of softened butter
- 2 and 1/8 cups of white sugar
- 3 large eggs
- 2 teaspoons of vanilla essence
- 1 and 1/2 cups of buttermilk
- 1/2 cup of softened butter
- 8 ounces of cream cheese
- 1 teaspoon vanilla essence
- 2 cups of icing sugar
Garnish – walnuts if desired
- Preheat oven to 275 F. Do not make the mistake I did first time round and forget to convert the temperature. For the removal of all doubt, 275 degrees F is 135 degrees C.
- Grease a medium sized round cake tin
- In a small bowl, mix the mashed banana with the lemon juice and set aside
- In a medium bowl, mix the flour, baking soda and salt and set aside
- In a large bowl, cream the butter and sugar until light and fluffy
- Beat in the eggs one at a time to the butter & sugar mix, then stir in the vanilla
- Add a little bit of the flour and beat. Then add a little bit of the buttermilk and beat. Repeat until all the flour and buttermilk has been added and mixed in.
- Stir in the banana & lemon juice mixture.
- Pour the batter into the cake tin and bake in the preheated oven for one hour, or until a skewer inserted into the centre comes out clean
- Remove from the oven and place directly into the freezer for 45 minutes. Do not remove from the cake tin or let cool before putting into the freezer. Just put it straight in (make sure to place a baking tray underneath the cake tin to protect your freezer from the hot tin). This will make the cake incredibly moist and is really important!
- For the frosting, cream the butter and cream cheese until smooth
- Beat in the vanilla
- Add the icing sugar and beat on a low speed until combined, then on a high speed until the mixture is smooth
- Spread the frosting onto the cooled cake
- Sprinkle chopped walnuts over the top of the frosting if desired
Yum! Enjoy x