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PREPARATION
1. To make the cake, preheat oven to 275°F. Grease and flour a 9 by 13-inch baking pan.
2. In a small bowl, mix the bananas with the lemon juice; set aside. In a medium bowl, whisk together the flour, baking soda and salt; set aside.
3. Place the butter and sug-
ar in a large bowl. Using a handheld mixer fitted with the beater attachment, beat on medium speed until light and fluffy. Beat in the eggs, one at a time, then stir in the vanilla. Slowly beat in the flour mixture on medi- um-low speed, alternating with the buttermilk. Fold in the bananas.
4. Pour the batter into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Remove from oven and place directly in the freezer for 45 minutes.
5. To make the frosting, place the butter and cream cheese in a bowl. Using a handheld mixer fitted with the beater attachment, beat on medium speed until smooth and creamy. Beat in the vanilla.
6. Add the confectioners’ sugar and beat on low speed until combined, then increase the speed to high and continue beating until smooth and creamy. Spread the frosting onto the chilled cake.
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