Banana Cake
6 oz. (180 g) butter, cut in pieces, room temperature
2 eggs
2-1/4 cups (560 ml) all-purpose flour 1/2 tsp. (3 ml) salt
1 tsp. (5 ml) cinnamon 1/2 tsp. (3 ml) nutmeg 1/2 cup (125 ml) buttermilk 1 tsp. (5 ml) white vinegar 1 tsp. (5 ml) vanilla extract
1.Preheat oven to 350°F (180°C). Grease and flour a 8” (20 cm) Bundt pan.
2.Insert the whisk attachment. Beat butter and sugar on mixing speed 7 – 8 until well combined. Add eggs, one at a time, beating well between each addition.
3.Stop the mixer and remove the whisk from the mixer head.
4.Insert the flat paddle beater. Reduce mixing speed to 1 – 2. Add 1/2 the sifted dry ingredients and 1/2 the buttermilk at a time. Mix in the vinegar and vanilla. Add bananas and mix until combined.
5.Pour mixture into the prepared pan and bake for about 40 minutes or until cooked when tested with a skewer.
6.Allow cake to cool in pan for 5 minutes before transferring to a wire rack to cool.
Butter Frosting
8 oz. (250 g) butter or margarine, softened
3 cups (750 ml) icing sugar
2 – 3 tbsp. (30 – 45 ml) milk
1. | Insert the whisk attachment. |
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2. | Place butter or margarine in the mixing bowl. |
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3. | Beat on mixing speed 4 – 5 until light in colour | 11 |
4. | Reduce mixing speed to 1 and mix in remaining ingredients until combined. | |
