Banana Cake

Cake Batter Ingredients:

3/4 c. unsalted butter
2 c. white sugar
3 eggs
2 t. vanilla extract
3 c. flour
1 1/2 t. baking soda
1/4 t. salt
1 1/2 c. buttermilk
1 1/2 c. mashed overly ripened bananas  (about 4 medium sized bananas or 3 large bananas)

Cream Chese Icing:

1/2 c. softened butter
1 (8 oz.) pkg softened cream cheese
2 1/2 c. confectioner's sugar
2 t. vanilla extract

Directions:

Preheat oven to 275 degrees.  (This is not a typo or misprint.  This cake is baked at a very low temperature.)

In a large mixing bowl, cream together butter and sugar thoroughly.  Add eggs one at a time.  When the mixture is smooth, add vanilla.  In a medium bowl, combine flour, baking soda, and salt.  Whisk together to combine the dry ingredients evenly.

Alternately add the dry ingredients and buttermilk.  I add 1 c. of the dry mixture, then 1/2 c. of the buttermilk and repeat twice.  When the mixture is smooth, fold in the mashed bananas.

Pour cake batter into a greased (freezer-safe) 9x13 pan.  Bake in the pre-heated oven until a toothpick inserted in the middle comes out clean.  In my oven, this takes nearly and hour and a half.  I would start checking at the 1 hr. mark, and I would check every ten minutes passed that point.

Take the baked cake and put it directly into the freezer for 45 minutes.  I know it sounds odd, but do it!

For the icing, cream together butter and cream cheese.  Add the confectioner's sugar slowly and mix until it's smooth.  You don't want it too stiff...just a good spreading consistency.  When the icing is smooth, add the vanilla and mix it in.  Then, frost the cake when it comes out of the freezer.

This thing is to-die-for.  So, so, so very good.  Enjoy!  :) :) :)