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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

BANANA CAKE Recipe

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This recipe for BANANA CAKE is from Grandma's Keepsake Recipe Collection, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
CAKE:

3/4 Cup butter
2 1/8 Cups white sugar
3 Eggs
2 tsp vanilla extract
3 Cups all purpose flour
1 1/2 tsp baking soda
1/4 tsp salt
1 1/2 Cups buttermilk
2 tsp lemon juice
1 1/2 Cups bananas (mashed)

FROSTING:

1/2 Cup butter, softened
1 (8 oz ) pkg cream cheese, softened
3 1/2 Cups confectioner’s sugar
1 tsp vanilla
Directions:
Directions:
Preheat oven to 275º

Grease and flour a 13X9X2” pan

In a small bowl mix mashed bananas with lemon juice and set aside

In a medium bowl, mix flour , baking soda and salt and set aside

In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in 2 tsps vanilla. Beat in the flour mixture alternately with the buttermilk. Stir in banana mixture. Pour batter into prepared pan.

Bake For 1 hour or until toothpick inserted in center comes out clean. Remove from oven and place directly into freezer for 45 minutes (this will make the cake very moist.

In a large bowl, cream 1/2 cup butter and cream cheese until smooth. Beat in 1 tsp vanilla. Add confectioners sugar and beat on low speed until combined, then on high until frosting is smooth. Spread on cooled cake
Number Of Servings:
Number Of Servings:
Serves 18

 

 

 

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