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Banana Cake Recipe

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This recipe for Banana Cake is from Joseph's Storehouse Baking Company, 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!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
1 cups ripe bananas, mashed
2 teaspoons fresh lemon juice
3 cups cake flour, plus extra for dusting the pan
1 teaspoons baking soda
teaspoon salt
cup salted butter, softened, room temperature
2 cups granulated sugar
3 large eggs, room temperature, divided
2 teaspoons vanilla extract
1 cups buttermilk, room temperature
Softened butter for greasing the pan
Cream Cheese Frosting, (see recipe)
Chopped walnuts, for garnish

Directions:
Directions:
1). Preheat the oven to 275 degrees. This may seem low, but it makes an extra moist cake. If you want a lighter textured cake, bake at 350 degrees for 45 minutes and skip the freezer. Grease a 9- by 13-inch baking pan with softened butter. Dust with flour and shake off any excess. Mix the mashed bananas with the lemon juice and set aside. In a medium bowl, sift together the flour, baking soda and salt and set aside.

2). In the bowl of an electric mixer fitted with the paddle attachment on medium-high speed, cream the butter and sugar until light and fluffy, about 3 to 4 minutes. Separate the eggs and set aside the egg whites. Beat in the egg yolks, one at a time, waiting one minute between additions, then stir in 2 teaspoons vanilla.

3). With the mixer on low, gradually add the flour mixture in 3 batches, alternately with the buttermilk beginning and ending with flour mixture. Stir in the banana mixture.

4). In a clean and dry mixing bowl fitted with the whisk attachment on high speed, beat the egg whites until stiff. Gently fold the egg whites into the batter just until incorporated. Spread the batter evenly into the prepared pan and bake in a preheated oven for one hour or until a toothpick inserted in center comes out clean. Let cool in the pan on a wire rack for 10 minutes. Transfer the pan to the freezer for 45 minutes. This will make the cake very moist. Make the frosting according to the instructions. Spread on the cooled cake. Sprinkle the chopped walnuts over the top of the frosting.

Number Of Servings:
Number Of Servings:
8 - 12
Personal Notes:
Personal Notes:
Make sure the bananas are nice and spotty, as they are the right moistness and are sweeter, and add more banana flavor!

 

 

 

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