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Banana Cake VI

"This cake turned into first made for me by using a friend while I was travelling her after she had introduced her eleventh infant. I informed her, 'I have to have baked for you!'"

Ingredients :

three/4 cup butter
2 1/eight cups white sugar
3 eggs
2 teaspoons vanilla extract
three cups all-motive flour
1 half of teaspoons baking soda
1/four teaspoon salt
1 half of cups buttermilk
2 teaspoons lemon juice
1 half cups mashed bananas
half cup butter, softened
1 (8 ounce) bundle cream cheese, softened
3 half cups confectioners' sugar
1 teaspoon vanilla extract

Instructions :

Prep : 30M	Cook : 18M	Ready in : 2H30M

Preheat oven to 275 ranges F (one hundred thirty five degrees C). Grease and flour a 9x13 inch pan. In a small bowl, mix mashed bananas with lemon juice, set apart. In a medium bowl, blend flour, baking soda and salt. Set aside.
In a big bowl, cream 3/four cup butter and a couple of 1/8 cups sugar until mild and fluffy. Beat inside the eggs separately, then stir in 2 teaspoons vanilla. Beat inside the flour aggregate alternately with the buttermilk. Stir in banana mixture. Pour batter into prepared pan.
Bake in preheated oven for 1 hour, or till a toothpick inserted into the middle of the cake comes out smooth. Remove from oven and vicinity without delay into freezer for 45 minutes. This will make the cake very moist.
For the frosting: In a big bowl, cream half cup butter and cream cheese till clean. Beat in 1 teaspoon vanilla. Add confectioners sugar and beat on low velocity till combined, then on excessive till frosting is smooth. Spread on cooled cake.

Notes :

Reynolds® Aluminum foil may be used to hold meals moist, prepare dinner it frivolously, and make smooth-up simpler.

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