Monday, January 11, 2010
I've had A LOT of Banana Cake in my time...
I'm honestly ashamed to admit to the actual amount, but THIS one is the best I've ever had, hands down!
So, if your bananas have gotten a touch too brown and your little Johnny, Susie, Becky, Tallulah Belle, Scout, Rumer...(yeah, so maybe I hang out with Demi and Ashton, okay?) won't eat them...make this.
Srsly, you'll love me forever and ever.
- 1 1/2 cups bananas, mashed, ripe
- 2 teaspoons lemon juice
Mix well, then add:
- 2 cups sugar
- 3 large eggs
- 2 teaspoons vanilla
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 stick butter, melted and cooled or really soft
- 1/4 cup vegetable oil
Mixing well, again...of course.
then add alternately the flour and buttermilk, mixing well between each addition.
- 3 cups flour with
- 1 cup buttermilk
Pour your batter into a greased 9 X 13 cake pan. Not a glass dish, I suggest a light colored aluminum cake pan with tall, straight sides.
This might be too much batter for anything shorter than 2 inches high.
Bake in a preheated 300*F oven for 1 hour and 20 minutes.
After the 1 hr. and 10 minute mark, keep an eye on it...all ovens vary.
Just make sure its baked through the middle.
Remove your cake from the oven and let it come to room temperature.
Cover the cake (in the pan) with plastic wrap (make sure its covered well with no gaps) and refrigerate till thouroughly chilled, overnight is best.
Top with your favorite cream cheese icing. I ran out of powdered sugar, so I had to add some cream cheese to some premade vanilla icing....*gasp!*
And top with some toasted pecans...yum!
This cake is even better if you let it chill for a whole day. It just seems to get better and better, so moist and flavorful.
You're going to love it!