Ingredients: |
Ingredients: For the Cake:
1½ cups mashed very ripe bananas
2 teaspoons fresh lemon juice
3½ cups plus 2 tablespoons cake flour, plus extra for dusting the pan
1½ teaspoons baking soda
¼ teaspoon kosher salt
¾ cup salted butter, softened
2 cups plus 2 tablespoons granulated sugar
3 large eggs
2 teaspoons pure vanilla extract
1½ cups whole fat buttermilk
Softened butter for greasing the pan
For the Frosting:
½ cup salted butter, softened
One 8-ounce package cream cheese, softened
1 teaspoon pure vanilla extract
3½ cups sifted confectioners' sugar
Chopped walnuts, for garnish
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Directions: |
Directions:1). For the cake, preheat the oven to 275 degrees. Grease a 9- by 13-inch pan with softened butter. Once the pan is completely greased, add about one teaspoonful of flour to the pan. The measurement doesn't have to be exact. You can just guess on the amount of flour, but don't overdo it. With the pan bottom parallel to the kitchen counter, gently shake the pan back and forth. This will help to evenly disperse the flour in the bottom of the pan. Tilt the pan up on its side. While holding the pan in one hand, gently tap it with the flat part of your other palm, as if tapping a tambourine. Once one side is floured, continue to turn and tap the pan until each side is covered with flour. Tap out the excess flour into the trash.
2). In a small bowl, mix the mashed banana with the lemon juice; set aside. In a medium bowl, sift together the flour, baking soda and salt; set aside. 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 2 to 3 minutes. Turn the mixer to medium speed and add the eggs one at a time, mixing for 1 minute after each addition. Stir in the vanilla.
3). With the mixer on low speed add the flour mixture in 3 batches and the buttermilk in 2 batches alternately, beginning and ending with the flour mixture. Mix only until just combined after each addition. Stir in the banana mixture. Pour the batter into the prepared pan and bake for one hour or until a toothpick inserted in center comes out clean. Remove from the oven and place directly into the freezer for 45 minutes. This will make the cake very moist.
4). For the frosting, in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed, cream the butter and cream cheese until smooth, about 2 to 3 minutes. Beat in 1 teaspoon vanilla. With the mixer on low, gradually add the confectioners' sugar and mix until combined. Turn the mixer to high speed and mix until the frosting is smooth and creamy. Spread the frosting on the cooled cake. Sprinkle with chopped walnuts to garnish. |
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