Bruschetta and Eggplant

Slathered with a thick layer of cream cheese icing, this banana cake is moist and delicious every time. It’s a great way to use up frozen or over-ripe bananas and quite simply, it’s the only banana cake recipe you’ll ever need.

I know what you’re thinking. How crazy can a banana cake with cream cheese icing be?

Well, first of all, this cake is crazy-good, but that’s not the reason for the name of the recipe. The reason I call this the crazy banana cake is because of the unusual baking and cooling methods that the recipe calls for

Ingredients

• For the Cake
• 1.5 cups very ripe bananas 3 fresh bananas or 4 thawed, previously frozen bananas
• 2 tsp lemon juice
• 3 cups all-purpose flour
• 1.5 tsp baking soda
• 1/4 tsp salt
• 3/4 cup soft butter
• 2 cups sugar
• 3 eggs
• 2 tsp vanilla
• 1.5 cups buttermilk OR milk soured with one tbsp vinegar or lemon juice
• For the Frosting
• 1/2 cup softened butter
• 8 oz cream cheese room temp.
• 1 tsp vanilla
• 3.5 cups icing sugar also known as powdered sugar or confectioner's sugar

Instructions

1. Pre-heat oven to 275 F, and grease and flour (or spray), a 9x13 cake pan.
2. Mash banana and mix with lemon juice and set aside.
3. In a med bowl, mix flour, baking soda and salt. Set aside
4. ..............................................

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