Banana Cake With Cream Cheese Icing
Prep time:
Baking time:
Makes:
12 servings
Freezing:
excellent
Cake
2 cups
(500 mL)
Five Roses® All Purpose Flour
1½ tsp
(7 mL)
baking powder
1 tsp
(5 mL)
baking soda
½ tsp
(2 mL)
salt
1½ cups
(375 mL)
sugar
½ cup
(125 mL)
butter or margarine
½ cup
(125 mL)
buttermilk or sour milk, divided
1 cup
(250 mL)
ripe banana, mashed
2
eggs
1 tsp
(5 mL)
pure vanilla extract
Frosting
2 pkgs
(250 g each)
cream cheese, softened
¼ cup
(50 mL)
butter or margarine
2 cups
(500 mL)
icing sugar, sifted
- Preheat oven to 350ºF (180ºC). Grease two 9" (23 cm) round cake pans.
- Cake: In a large mixer bowl, combine flour, baking powder, baking soda and salt.
- Add sugar, butter, ¼ cup buttermilk and banana. Beat on medium speed for 2 minutes.
- Add eggs, vanilla and ¼ cup buttermilk. Beat on medium speed for 1 minute.
- Spread batter evenly in two greased round cake pans.
- Bake at 350ºF (180ºC) for 30 - 40 minutes or until toothpick inserted in centre comes out clean. Cool 10 minutes, then remove from pans and cool completely.
- Frosting: In a medium bowl, beat cream cheese and butter together on medium speed of electric mixer. Add icing sugar, beating until smooth.
- Fill and Frost cake layers.