Frosted Banana Cake Recipe by L. A. Keller

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This month's recipe is one of my all time favorites. It's easy to make and I am warning you to double the batch because one cake isn't enough! It's good without the frosting however my preference is with lots of frosting. If you don't enjoy banana bread with cream cheese type frosting you may not enjoy this. If you're like me and the sweeter the better, then you'll eat this in one sitting.

Cake
3/4 cup sugar
1/3 butter softened
3/4 cup mashed ripe banana
1/4 cup buttermilk  *
1 teas vanilla
1 egg
1 1/4 cups all purpose flour
1 teas baking powder
1/2 teas baking soda
1/2 teas salt
1/2 teas cinnamon
1/ teas cloves
1/4 cup chopped walnuts or pecans - You can leave these out if you have a nut allergy.

Frosting
2 cups powdered sugar
1 3 ounce package cream cheese, softened
2 tab butter, softened
1 tab milk
1/2 teas vanilla

* As you can't generally find a small container of buttermilk, you can purchase buttermilk powder in the cake mix aisle, which works as well.

Preheat oven to 350 degree F.  Grease and flour an 8 or 9 inch square pan. This works well in either metal or glass but I generally use a glass pan.
In a large bowl, beat sugar, and 1/3 cup butter until light and fluffy.
Add bananas, buttermilk, vanilla and egg.
Mix well.
Add remaining ingredients except nuts and mix well.
Stir in nuts.
Spread batter in greased and floured pan.
Bake at 350 degrees for 25-30 minutes or until golden brown and a toothpick inserted in the center comes out clean.
Cool completely.

In medium bowl, combine all frosting ingredients.
Beat until smooth and creamy.
Spread over cooled cake.
Store in refrigerator.

Makes 9 servings.  Serve and enjoy! 

Happy Trails,
Leslie


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