Honey Banana Cake with Cream Cheese Frosting
Ingredients
FOR THE CAKE:
4 whole Ripe Bananas, Mashed
2 teaspoons Lemon Juice
¼ cups Honey
3 cups Flour
1-½ teaspoon Baking Soda
1 Tablespoon Baking Powder
¼ teaspoons Salt
¼ teaspoons Nutmeg
1 stick Butter
1 cup Sugar
3 whole Eggs At Room Temperature
2 teaspoons Vanilla
1-½ cup Buttermilk
⅓ cups Yogurt
FOR THE TOPPING:
4 ounces, weight Cream Cheese
1 cup Powdered Sugar
1 teaspoon Vanilla
2 Tablespoons Milk
½ cups Toasted Pecans, Chopped
Preparation
Preheat oven to 350ºF. Grease and flour a 9×13 pan.
In a small bowl, mix the mashed banana with the lemon juice and honey and set aside. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and nutmeg.
In a large bowl, cream together the butter and sugar until fluffy. Beat in the eggs one at a time, and add the vanilla. In a bowl or large measuring cup, stir together the buttermilk and yogurt.
Gently fold in the flour mixture alternately with the milk/yogurt mixture, starting and ending with the flour. Fold in the banana mixture.
Pour into prepared pan and bake until a toothpick comes out clean, 45 to 55 minutes. Let cool completely.
For the topping, beat cream cheese, powdered sugar, vanilla, and milk together to make a smooth frosting. Spread on top of the cake and sprinkle with chopped toasted pecans.
Ingredients
 |
| Honey Banana Cake with Cream Cheese Frosting |
FOR THE CAKE:
4 whole Ripe Bananas, Mashed
2 teaspoons Lemon Juice
¼ cups Honey
3 cups Flour
1-½ teaspoon Baking Soda
1 Tablespoon Baking Powder
¼ teaspoons Salt
¼ teaspoons Nutmeg
1 stick Butter
1 cup Sugar
3 whole Eggs At Room Temperature
2 teaspoons Vanilla
1-½ cup Buttermilk
⅓ cups Yogurt
FOR THE TOPPING:
4 ounces, weight Cream Cheese
1 cup Powdered Sugar
1 teaspoon Vanilla
2 Tablespoons Milk
½ cups Toasted Pecans, Chopped
Preparation
Preheat oven to 350ºF. Grease and flour a 9×13 pan.
In a small bowl, mix the mashed banana with the lemon juice and honey and set aside. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and nutmeg.
In a large bowl, cream together the butter and sugar until fluffy. Beat in the eggs one at a time, and add the vanilla. In a bowl or large measuring cup, stir together the buttermilk and yogurt.
Gently fold in the flour mixture alternately with the milk/yogurt mixture, starting and ending with the flour. Fold in the banana mixture.
Pour into prepared pan and bake until a toothpick comes out clean, 45 to 55 minutes. Let cool completely.
For the topping, beat cream cheese, powdered sugar, vanilla, and milk together to make a smooth frosting. Spread on top of the cake and sprinkle with chopped toasted pecans.
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