Banana Cake & Butter Cream
THIS IS THE BEST CAKE I’VE EVER MADE! I’ve made it a few times now, it is so dependable and so moist. I have stopped making this cake now as I was eating it for breakfast, snacking throughout the day on it, scrapping most of Greg’s icing off his pieces before he got it and then I would have a piece for desert! This cake will disappear fast… but you should make it, if you have room in your jeans!!
- 2 cups flour
- 3/4 cup cocoa
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 cup butter
- 1 1/2 cups sugar
- 2 eggs
- 2 tsp vanilla extract
- 1/4 cup vegetable oil
- 1 1/4 cups mashed banana mashed banana (3)
- 3/4 cup milk
- 1 tbsp lemon juice
-
Preheat oven to 350 degrees F.
-
Grease two 10″ Cast Iron skillets WELL with butter and flour. I didn’t preheat them.
-
Sift together the flour, cocoa, salt, baking powder and baking soda. Set aside.
-
Cream together the butter, sugar and vanilla until light and fluffy.
-
Add the eggs, one at a time, beating well after each addition.
-
Mix in the banana and vegetable oil.
-
Mix together the lemon juice and milk to sour it.
-
Mix wet and dry ingredients together.
-
Divide the batter evenly between the two prepared CI skillets and bake for 35-45 minutes or until a wooden toothpick inserted into the center of the cakes comes out clean. (Mine were in for 42 minutes)
-
Cool for 5 minutes, turn out on a wire rack. Cool completely before icing.
-
Cover icing in shredded sweetened coconut.
From rockrecipes.com
Buttercream Frosting:
1 cup unsalted butter, softened
3 1/2 cups icing sugar
1 1/2 tsp vanilla
1/2 tsp salt
1/4 cup 35% cream
BEAT butter in a bowl, using an electric mixer on medium, until smooth, 1 to 2 min. Gradually beat in icing sugar on low, scraping bottom and sides of bowl. Add vanilla and salt and beat on medium-high until very light and fluffy, 3 to 4 min. Add cream and beat 1 min.
