Baking week is also known as finals week around here. With only 3 finals (stage managment, printing and a horn jury) I have alot of time to myself. I also, consequently, have quite a few gatherings that I am bringing things to. This recipie, however, is just for fun. And just because my roommate had old bananas. (This is still in the oven actually, I’m pretty excited)
(orginally from http://erincooks.com/2008/02/02/breathing-new-life-into-old-bananas/)
3/4 cup butter
2 1/4 cups sugar
3 large eggs
2 teaspoons vanilla
3 cups flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1 1/2 cups buttermilk
2 teaspoons lemon juice
1 1/2 cups mashed ripe bananas
Cream Cheese Frosting
1/2 cup butter, softened
1 (8 ounce) package cream cheese, softened
2 cups icing sugar
1 teaspoon vanilla
Preheat oven to 275.°
Grease and flour a 9 x 13 pan.
In a small bowl, mix mashed banana with the lemon juice; set aside.
In a medium bowl, mix flour, baking soda, spices, and salt; set aside.
In a large bowl, cream butter and sugar until light and fluffy.
Beat in eggs, one at a time, then stir in 2 tsp vanilla.
Beat in the flour mixture alternately with the buttermilk.
Stir in banana mixture.
Pour batter into prepared pan and bake in preheated oven for one hour or until toothpick inserted in centre comes out clean.
For the Cream Cheese Frosting:
Cream the butter and cream cheese until smooth.
Beat in 1 tsp vanilla.
Add icing sugar and beat on low speed until combined, then on high speed until frosting is smooth.
Spread on cooled cake. Sprinkle chopped walnuts over top of the frosting, if desired.