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Prep Time: 0 Minutes Cook Time: 75 Minutes |
Ready In: 75 Minutes Servings: 21 |
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Traditional Banana Cake dessert with a twist to it's moistness. Ingredients:
7/8 cup unsalted butter |
1 cup sugar |
1/2 cup brown sugar |
4 very ripe bananas, mashed |
3 eggs, beaten |
1/2 cup milk |
2 tablespoons fresh lemon juice |
1 teaspoon vanilla |
1 teaspoon ground cloves |
2 teaspoons ground cinnamon |
3/4 teaspoon ground nutmeg |
1 teaspoon baking soda |
1 teaspoon baking powder |
1/2 teaspoon salt |
3 cups flour |
Directions:
1. Cream butter until fluffy. Add in sugars and continue to cream together. Add in bananas, eggs, milk, lemon juice, vanilla and mix together until incorporated. Add in the spices, baking soda and powder, salt, and mix together to blend. Add flour, 1 cup at a time until thoroghly blended in. Pour into 2 greased loaf pans or 1 greased bundt pan. Bake in 275 oven for 1 hr and 15 mins, until toothpick inserted comes out dry. Immediately place pan(s) into freezer for 45 mins....do not skip this step, this is the step that will insure the moistness of this cake. Once cake has cooled, turn out onto a cake plate and either sprinkle with sifted powered sugar or frost with a cream cheese frosting of your choice.
2. I was sceptical at first about this technique, but was blown away after making it. It is definitely the best and moistest banana cake that I have ever had. Oh, by the way, yes....I just had to frost this in a cream cheese frosting...talk about decadent!!
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