Banana Cake Recipe




Banana Cake Ingredients

1/4 cup sour cream
1 tsp baking soda
1/4 cup butter, softened
1 1/2 cup sugar
2 eggs
1 large banana, mashed
1 tsp vanilla extract
1 1/2 cup flour

FROSTING

2 tbsp butter, softened
1 cup confectioners' sugar
1 tbsp milk
1 tbsp lemon juice

A Recipe for
Banana Cake

 

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Food Tip
There is a risk anytime perishable food is left at room temperature for more than two hours. To reduce the risk, freeze something to be included with the lunch such as a juice box or a small plastic container of water, which will keep the food cool until lunchtime. A small refreezable ice pack, like those used in coolers is also useful.




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This is a recipe for Banana Cake from the recipe cookbook of Recipes-to-go (Dessert)


Herb Tip
Using Parsley:
Only the leaves of the parsley plant are used to add a mild, fresh taste to most dishes. Both flat-leaf parsley (also called Italian Parsley) and curly-leaf varieties are available and are virtually interchangeable in dishes that call for parsley.




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Banana Cake

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Cindy Garner






Banana Cake Directions

Preheat oven to 350F. Grease 9-inch loaf pan; dust with flour.
Combine sour cream and baking soda in large bowl; let stand for 5
minutes. Mix butter, sugar, and eggs together in separate bowl; stir
into sour cream mixture. Add mashed banana; mix well. Gradually add
vanilla and flour; mix well after each addition. Pour batter into
prepared loaf pan; bake for 1 hour. Cool in pan on wire rack for 10
minutes, then turn out onto rack; cool completely before frosting.

To make frosting, cream butter and sugar together well in mixing
bowl. Stir in milk and lemon juice, beating well until frosting is of
spreading consistency. Frost sides and top of cooled cake.

Serves: 10

 

 

 

 

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Banana Cake Recipe from the Recipes-To-go.com Dessert Recipe Cookbook

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