Banana Cake- United States #9

Banana Cake with Cream Cheese Frosting- United States #9
The difference between banana cake and banana bread is banana cake is sweeter and not as dense as banana bread. Also, banana cake generally uses a soft, wheat flour, which means it has less gluten. However, having said that, this recipe calls for all-purpose flour, which is the same flour I use in my banana bread recipe.  Go figure. Steamed versions of banana cake can be found in Chinese, Indonesian and Vietnamese cuisine.

The cake:
1-1/2 c. mashed  ripe bananas (3-4 med. size)
2 tsp. fresh lemon juice
3 c. all-purpose flour
1-1/2 tsp. baking soda
1/4 tsp. salt
3/4 c. butter 1-1/2 sticks) at room temperature
2-1/8 c. sugar
3 eggs
2 tsp. vanilla extract
1-1/2 c. buttermilk

1. Preheat oven to 275F.
2. Grease and flour 9"x13" pan.
3. In a bowl mash bananas with lemon juice. Set aside.
4. In a medium bowl, mix flour, baking soda and salt. Set aside
5. In a mixer bowl, cream butter and sugar until light and fluffy.
6. Beat in eggs one at a time.
7. Add vanilla extract.
8. Add flour mixture alternating with buttermilk.
9. Add banana mixture.
10. Pour into pan.
11. Bake 1 hour, or until toothpick inserted in middle comes out clean.
12. Remove from oven and place directly into freezer for 45 mins. (This will make the cake very moist.)

Frosting:
1/2 c. butter (1 stick) at room temperature
1 (8 oz.) package cream cheese at room temperature
1 tsp. vanilla extract
3-1/2 c. confectioners' sugar

1. In a mixer bowl, cream butter and cream cheese until smooth.
2. Add vanilla extract.
3. On low speed beat in confectioners' sugar until combined and smooth.
4. Spread on cooled cake.

Results: This a fairly quick and easy cake recipe. It was moist and had a tasty banana flavor. It's very sweet due to the Cream cheese frosting. Some folks may prefer to eat it plain. I'm not one of them. Something I learned-- This is the first time I've baked a cake on such a low oven temperature. Also, the recipe called for the cake to go directly from the oven into the freezer to make the cake very moist.  I've never done that before either. The cake was definitely moist.  However, it was so moist it was a challenge to get out of the pan. I might leave it in the pan next time.

Bottom Line:  Family and friends loved it. I will definitely make it again.