2/3 cup butter (1 1/4 sticks/5 oz./150g), softened to room temperature
1 2/3 cups granulated sugar
2 large eggs, at room temperature
1 1/4 cups mashed ripe bananas
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1 1/4 teaspoons baking powder
2/3 cup buttermilk* (to make buttermilk substitute, see note below)
1 teaspoon vanilla extract
Brown Sugar Frosting (Recipe Follows)
Pecan or walnut halves, or 1/2 cup finely chopped pecans or walnuts (optional)
*Note: Buttermilk Substitute
If you don't have buttermilk, substitue it with one tablespoon lemon juice or white vinegar, then add it to 2/3 cup milk and let it stand for 5 minutes.
1. Preheat oven to 350 degrees F/180 degrees C. Grease and flour two 8 or 9-inch round cake pans.
2. With an electric mixer, beat softened butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.
3. Add mashed banana. Mix well.
4. Stir flour, salt, baking soda and baking powder together in small bowl.
5. With electric mixer on low speed, alternately mix flour mixture in fourths and buttermilk in thirds into batter, beginning and ending with the flour mixture. Add the vanilla and beat for one minute on medium speed.
6. Divide batter into prepared cake pans. Bake in preheated oven for 30-35 minutes, or until a cake tester, inserted into center of cakes, comes out clean.
7. Remove cakes from oven, place pans on cooling racks for 10 minutes to cool slightly, then invert cakes onto plates to cool completely.
8. Once cakes have cooled completely, place one cake layer on a serving plate or platter, spread layer with brown sugar frosting, then place remaining cake layer on top. Frost sides and top of cake with brown sugar frosting. If desired, once cake is frosted, garnish top with pecan or walnut halves or 1/2 cup finely chopped pecans or walnuts.
Makes 10-12 servings.
Brown Sugar Frosting
1/2 cup (1 stick/4 oz./113g) butter or margarine
1 cup brown sugar, firmly packed
1/4 cup milk
3 1/2 cups confectioners' sugar
Melt butter (or margaine, if using) in a saucepan on low heat. Add the firmly packed brown sugar. Stir and cook until mixture starts to bubble. Remove saucepan from heat and add the milk. Using a wooden spoon, quickly stir mixture until smooth. Add the confectioners' sugar. Keep stirring with wooden spoon until mixture is of spreading consistency.
Date: May 10, 2009