Banana Cake

Michelle H.

--another option (instead of banana bread) for your ripe bananas


Cake:
2 ½ c. flour (I use cake flour—see box for equivalent amount)
1 ½ c. mashed ripe bananas (about 3 medium)
1 ¼ c. sugar
1 stick butter, softened
½ c. buttermilk
1 ½ tsp. Baking soda
1 tsp. Salt
1 tsp. Baking powder
2 large eggs
2/3 c. chopped nuts (optional)

Heat oven to 350°. Grease bottom and sides of 9 x 13 pan or 2 round pans. Lightly flour. Beat all ingredients except nuts in large bowl with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Stir in nuts. Pour into pan(s). Bake 9 x 13 pan 45-50 minutes, rounds 40-45 minutes, or until toothpick inserted in center comes out clean. Cool rectangle in pan on wire rack. Cool rounds 10 minutes; remove from pans to wire rack. Cool completely. Frost with cream cheese or chocolate frosting.

Cream Cheese Frosting:
8 oz. Cream cheese, softened
¼ c. stick butter, softened
2 tsp. Milk
1 tsp. Vanilla
4 c. powdered sugar

Beat cream cheese, butter, milk and vanilla in medium bowl with electric mixer on low speed until smooth. Gradually beat in powdered sugar on low speed, 1 cup at a time, until smooth and spreadable. Add more milk if needed.