1 and 1/2 cup mashed banana (ripe, but not black)
2 teaspoon lemon juice
3 cups flour
1 and 1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup (1 and 1/2 sticks) butter, softened
2 and 1/8 cup white granulated sugar
3 large eggs
2 teaspoons vanilla
1 and 1/2 c. buttermilk
1 cup walnuts, chopped (optional)
- Grease and flour (or spray) 9×13″ baking pan (I used glass). Set aside.
- Preheat panggangan to 275-degrees (that’s ‘low’, huh!).
- Mash banana, mix in lemon juice and set aside.
- Sift together flour, baking soda and salt. Set aside.
- Cream together softened butter and sugar. Add 1 egg at a time, and the vanilla.
- Alternating between the flour mix and the buttermilk, add to the butter/sugar/vanilla mixture and combine until all is incorporated and ‘smooth’.
- Fold in chopped nuts, if desired.
- Pour batter into prepared pan. Bake at 275-degrees for about 1 hour and 10 minutes (OR until center tests ‘done’ when checked with toothpick). The cake rose to being level with top of the cake dish.
- Immediately, cover cake with foil and put into refrigerator for a while (I left it in overnight). It will end up being SO moist (but it is also ‘dense’, too).
- When it is totally cool (cold), frost it with the cream cheese frosting, if desired.
- I like to freeze 6″ squares of this cake in snack-sized ‘square containers’ for another time– I LOVE THIS COLD!!!!!!
Source Recipe: http://milkmaidrecipebox.blogspot.com