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Ingredients
For the Cake
1.5 cups terribly ripe bananas three contemporary bananas or four thawed, antecedently frozen bananas
2 tsp juice
3 cups general flour
1.5 tsp hydrogen carbonate
1/4 tsp salt
3/4 cup soft butter
2 cups sugar
3 eggs
2 tsp vanilla
1.5 cups milk OR milk sour with one tbsp vinegar or juice
For the ice
1/2 cup softened butter
8 oz cheese space temporary worker.
1 tsp vanilla
3.5 cups powdered sugar conjointly called granulated sugar or confectioner's sugar
Instructions
- Pre-heat kitchen appliance to 275 F, and grease and flour (or spray), a 9x13 cake pan.
- Mash banana and blend with juice and put aside.
- In a master's degree bowl, mix flour, hydrogen carbonate and salt. Set aside.
- If you are making your own milk, mix milk and vinegar (or lemon juice) in a very tiny bowl, and put aside.
- In a giant bowl, cream butter and sugar.
- Beat in eggs, one at a time. Stir in vanilla.
- Beat in flour mixture alternately with milk.
- Stir in bananas.
- Pour into cake pan and bake one hour and ten minutes (or till knife comes out clean). *if would like be, cook longer, checking each ten minutes till cake is absolutely hard-baked.
- Immediately place in electric refrigerator for forty five minutes. (if not utterly cool upon removal from electric refrigerator, let cool any before icing).
- Cream butter and cheese.
- Beat in vanilla and powdered sugar on low till combined, then high till swish.
- Frost cake and enjoy!
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