Today I am finally going to sucumb and make a banana cake. Honestly, it tastes just like a Sara Lee. I am having to fix beef AGAIN for dinner so I want something I like. Later in the week I intend so soak some chicken breasts in a teriyaki sauce and tell him it is beef. I don't think he will know the difference.
The banana cake turned out well. I use a convection oven here and sometimes I have trouble with the timing when I am baking. And to make matters worse the oven door is tinted brown so I got my cake a bit brown but a nice inch layer of frosting hid that little prob.
Here is my recipe for banana cake, it is easy.
Cream together:
1/2 cup butter
1 1/2 cups sugar
When fluffy add:
3 eggs and mix well.
Have ready:
1/2 cup buttermild
1 cup mashed, overripe banana
2 cups flour, sifted with
1 teaspoon salt
1 teaspoon baking soda and
1 teaspoon baking powder
Turn on the mixer and add:
1/3 of the flour mix then
1/3 of the banana then
1/3 of the buttermilk
Repeat two more times. Keep mixer speed on low.
Add:
1 teaspoon vanilla or 1 teaspoon banana extract or both.
Mix one minute.
Grease and flour a 9 x 13 pyrex dish or 2 9'round cake pans.
Pour in the batter and bake at 350 for about 20 minutes. Baking time will vary depending on your oven. Please check after 20 minutes and adjust the time. Cake in done when it springs back when pressed lightly with a finger or when a toothpick comes out of the middle clean.
When cake is cool, ice with:
8 ounces of cream cheese
2 tablespoons butter
2 cups powdered sugar
1 teaspoon vanilla
Beat together until spreading consistency is to your liking, about 5 minutes.
Refrigerate for up to one week.
Enjoy
Cake looks good....mmmmmm
Posted by: Sister | May 09, 2006 at 11:45 AM
I am going to try this for Memorial Day Weekend. Sorry you will miss the plant swap.
Posted by: jack barslow | May 15, 2006 at 03:40 PM