Wednesday, September 8, 2010

banana cake

I know what you're thinking, I do. Bananas and cake? But I promise you if you try this, it will be the most moist, delicious cake you've ever had. If you disagree, send it to me and I'll eat it. :) I'm not a huge frosting fan (I usually scrape frosting off wedding cake) but this almond buttercream frosting is SO good I'll eat the whole bowl if you let me. My grandma has been making this for us for as long as I remember!

What you'll need:
1 box white cake mix
3 medium ripe or way-too-ripe bananas (you can use 2-4 bananas, it really doesn't matter, just throw them in)

What you'll do:
Prepare the cake mix as directed on package, add the bananas to the batter last and mix well. You will probably need to bake for about 5 minutes longer than the box advises, due to the addition of the bananas. It will be done when a toothpick comes out clean.

[frosting, aka the part that makes the cake]
What you'll need:
1/2 C shortening
1/2 C (1 stick) butter (please use real butter, thank you)
2-3 tsp almond extract (depending on how almond-y you want it)
4 C powdered sugar
2 T milk

What you'll do:
Cream the shortening and butter in a mixer. Add almond extract and mix well. Add one cup of sugar at a time, mixing well. (After the sugar goes in it will be thick and pastey-looking). Add milk and beat at medium speed until it's light and fluffy.

Spread the frosting on the cooled cake and enjoy!

1 comment:

Me said...

My friend directed me to this recipe, said it's the best thing in the entire world; I want to make it for my daughter's first birthday tomorrow.

My question here: I have never used shortening in my life. I've always substituted butter. (Real butter, of course.) But your frosting recipe calls for both shortening and butter. Do you anticipate a complete failure if I use only butter?