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A moist, delicious honey banana cake with cream cheese frosting for all those overripe bananas sitting on your counter. The perfect retro classic for all your brown banana woes.
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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