Cake batter
1/2 lb sweet butter
1 C granulated sugar
2 eggs
1 C mashed, ripe bananas
1 3/4 C flour
1/2 tsp salt
2/3 tsp baking soda
5 Tbsp buttermilk *(see below for making buttermilk substitutes)
1 tsp vanilla extract
Preheat oven to 350 degrees. Cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Add mashed bananas, mixing thoroughly.
Sift dry ingredients and stir into butter and egg mixture. Add buttermilk (or substitute) and vanilla.
Pour batter into greased 2 - 9" layer pans, a 9" x 13" pan
or cupcake pans lined with cupcake papers.
Bake at 350 degrees for 25 - 30 minutes for the cakes or 10 - 15 minutes for the cupcakes. Let cool and remove the cakes from the pans. Frost with the Cream Cheese frosting.
Cream Cheese Frosting
8 oz. cream cheese at room temperature
6 tbsp sweet butter at room temperature
3 C confectioners sugar
1 tsp vanilla
Cream together cream cheese and butter. Sift in sugar and beat until smooth. Stir in vanilla.
* Buttermilk substitutes (these all make 1 C buttermilk substitute)
#1
1 Tbsp lemon juice or white vinegar
A little less than 1 C milk
Add the lemon juice or vinegar to a 1 cup measuring cup and add milk until it measures 1 cup, stir and let sit for 5 minutes before using.
#2
About 3/4 C sour cream or yogurt (use less yogurt if you are using Greek yogurt)
About 1/4 C milk or water
Add the milk or water to the sour cream or yogurt until it reaches a buttermilk consistency
#3
1 C milk
1 3/4 tsp cream of tartar
Whisk cream of tartar in the milk
#4
1/2 lb sweet butter
1 C granulated sugar
2 eggs
1 C mashed, ripe bananas
1 3/4 C flour
1/2 tsp salt
2/3 tsp baking soda
5 Tbsp buttermilk *(see below for making buttermilk substitutes)
1 tsp vanilla extract
Preheat oven to 350 degrees. Cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Add mashed bananas, mixing thoroughly.
Sift dry ingredients and stir into butter and egg mixture. Add buttermilk (or substitute) and vanilla.
Pour batter into greased 2 - 9" layer pans, a 9" x 13" pan
or cupcake pans lined with cupcake papers.
Bake at 350 degrees for 25 - 30 minutes for the cakes or 10 - 15 minutes for the cupcakes. Let cool and remove the cakes from the pans. Frost with the Cream Cheese frosting.
Cream Cheese Frosting
8 oz. cream cheese at room temperature
6 tbsp sweet butter at room temperature
3 C confectioners sugar
1 tsp vanilla
Cream together cream cheese and butter. Sift in sugar and beat until smooth. Stir in vanilla.
* Buttermilk substitutes (these all make 1 C buttermilk substitute)
#1
1 Tbsp lemon juice or white vinegar
A little less than 1 C milk
Add the lemon juice or vinegar to a 1 cup measuring cup and add milk until it measures 1 cup, stir and let sit for 5 minutes before using.
#2
About 3/4 C sour cream or yogurt (use less yogurt if you are using Greek yogurt)
About 1/4 C milk or water
Add the milk or water to the sour cream or yogurt until it reaches a buttermilk consistency
#3
1 C milk
1 3/4 tsp cream of tartar
Whisk cream of tartar in the milk
#4
Use equal amounts of kefir for buttermilk
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