24 April, 2012

NaNa Cake

I usually have some overly ripe bananas sitting on my counter at some point in the week. I like to use them for baking, but when banana bread seems too run-of-the-mill, I like to make a fresh Nana Cake.  It's moist, delicious, and tastes like it must've been way more complicated than it actually was.  This cake is better the day after you bake it. 

NaNa Cake 

1 c. butter, softened
1 c. sugar
2 large eggs (preferably at room temperature)
1 c. mashed ripe bananas
1 3/4 c. flour
1/4 t. salt
1 t. baking soda
1/3 c. buttermilk
1 t. vanilla

Preheat the oven to 350 degrees.  Grease and flour the bottom and sides of two cake pans. Beat together butter and sugar in large bowl until light and fluffy.  Add eggs, one at a time, beating well after each addition.  Add banana, mixing until incorporated.  Stir together the flour, salt, and soda in a small bowl.  With mixer on low, alternately mix flour in fourths and buttermilk in thirds into the batter beginning and ending w/ flour.  Add vanilla and beat 1 minute on medium.  Divide into prepared pans and bake at 350 for 30-35 minutes until cake is springy and knife comes out clean.  Cool completely and then frost with cream cheese frosting.
Cream cheese frosting:
8 oz. cream cheese, softened
1/2 c. butter, softened
2 c. or more powdered sugar (depends on how thick you like your frosting)
1 t. vanilla
Cream the cream cheese and butter. Beat in the two cups of powdered sugar and vanilla.  

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