Today I took leftover Banana Cake to my friend Jen and the gang at SeaWorld. They requested the recipe, so here it is guys. The cake recipe came from my sister-in-law, Kevina. The fudge frosting is the one I use on my favorite yellow butter cake. It is so not a cookie, but great none the less. Enjoy!
Banana Cake
1 1/2 cups mashed, ripe bananas
2 tsp. lemon juice
3 cups unbleached all-purpose flour
1 1/2 tsp. baking soda
1/4 tsp. salt
3/4 cup (1 1/2 sticks) butter, softened
2 1/8 cups granulated sugar
3 large eggs
2 tsp. vanilla
1 1/2 cups buttermilk
1. Preheat oven to 275 F. (Yes, 275 F.).
2. Grease and flour a 9 x 13 pan.
3. In a small bowl, mix mashed banana with lemon juice and set aside.
4. In a medium bowl, mix flour, baking soda and salt; set aside.
5. In a large bowl, cream the butter and sugar until light and fluffy.
6. Beat in eggs, one at a time, then stir in 2 tsp. vanilla.
7. Beat in the flour mixture alternately with the buttermilk.
8. Stir in banana mixture.
9. Pour batter into prepared pan and bake in preheated oven for one hour or until toothpick inserted in center comes out clean. I had to bake the cake for 1 hour and 15 minutes. Be prepared that it will probably take longer than an hour.
10. Remove from the oven and place the cake directly into the freezer for 45 minutes. Believe it or not, this makes the cake moist.
11. Frost with fudge frosting (recipe below) and sprinkle with chopped walnuts or pecans. This cake is best stored in the fridge.
Quick Fudge Frosting
12 ounces semisweet chocolate morsels (2 cups)
1/4 cup butter
3 cups confectioners' sugar
1/2 cup milk
In a double boiler, over hot, not boiling water, melt the chocolate with the butter. Stir in the sugar and milk; remove from heat. With a wooden spoon, beat until smooth. This recipe will frost a two layer cake or 2 dozen cupcakes. You will have some left over when you frost the top of the banana cake...darn, you may have to eat big spoonfuls of fudge.
Many hugs,
Kathy
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