Ingredients for Blue Ribbon Banana Cake
- 1 cup (2 sticks) softened butter
- 4 large eggs
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 cup buttermilk
- White Sugar
- Banana
- 1 teaspoon baking soda
- Vanilla Extract
- Flaked Coconut
- 1 cup chopped pecans or walnuts (optional)
- Light Cream
- ½ teaspoon salt
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How to Make Blue Ribbon Banana Cake
- Preheat oven to 350°F (175°C). Grease and flour two 9x9 inch round baking pans.
- In a large bowl, cream together 1 cup (2 sticks) softened butter and 1 ¾ cups granulated sugar until light and fluffy.
- Beat in 4 large eggs, one at a time, then stir in 2 teaspoons vanilla extract.
- In a separate bowl, mash 3 ripe bananas. Add the mashed bananas to the wet ingredients.
- In a medium bowl, whisk together 1 ½ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Fold in 1 cup chopped pecans or walnuts (optional) and ½ cup shredded coconut (optional).
- Divide batter evenly between the prepared pans.
- Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cakes cool in pans for 10 minutes before inverting onto wire racks to cool completely.
- **For the Cream Cheese Frosting:**
- In a medium saucepan over medium heat, combine 8 ounces cream cheese, ½ cup (1 stick) butter, 3 cups powdered sugar, and ¼ cup milk.
- Cook, stirring constantly, until smooth and thickened.
- Frost the cooled cakes while the frosting is still warm. Allow the frosted cake to set for at least 30 minutes to allow the frosting to harden.
- Enjoy your award-winning banana cake!
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
171g
Fat
69g
Carbs
21g
