Grocery Cart Challenge Recipe Swap

Ahhh. Today has been a nesting day for me. The last few weeks have been busy but today was full of a hot home cooked breakfast, a new batch of laundry soap, birthday planning for our youngest sons birthday tomorrow and all kinds of coziness at home before soccer practices in the evening. I found myself with some bananas that need to be used up and a lone box of cream cheese just waiting to be turned into a cake.

Super Moist Banana Cake with Cream Cheese Frosting

Cake:

• 1 1/2 cups mashed, ripe bananas
• 2 teaspoons lemon juice
• 3 cups flour
• 1 1/2 teaspoons baking soda
• 1/4 teaspoons salt
• 3/4 cup butter softened
• 2 1/8 cups sugar
• 3 large eggs
• 2 teaspoons vanilla
• 1 1/2 cups buttermilk

Frosting:

• 1/2 cup butter softened
• 1 (8 ounce) packages cream cheese, softened
• 1 teaspoon vanilla
• 3 1/2 cups powdered sugar

Preheat oven to 275°. Grease and flour a 9 x 13 casserole dish. In a small bowl, mix mashed banana with the lemon juice and set aside. In a medium bowl, mix flour, baking soda and salt; set aside. In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy. Beat in eggs, one at a time, then stir in 2 tsp vanilla. Beat in the flour mixture alternately with the buttermilk. Stir in banana mixture. Pour batter into prepared pan and bake in preheated oven for one hour or until toothpick inserted in center comes out clean. Remove from oven and place directly into the freezer for 45 minutes. This will make the cake very moist. For the frosting, cream the butter and cream cheese until smooth. Beat in 1 teaspoon vanilla. Add icing sugar and beat on low speed until combined, then on high speed until frosting is smooth. Spread on cooled cake.

Do you have a recipe you'd like to share? Please link directly to your post, not your homepage and please include a link back here to the Grocery Cart Challenge. Have a great weekend!