The most delicate banana cake, and thanks to the sugar icing, it will simply melt in your mouth
Also, see other recipes in the section cake
Prep.: 30 minutes Cooking time: 1 hour Servings: 18 servings
- ¾ cup butter
- 2 ⅛ cups sugar
- 3 eggs
- 3 cups flour
- 1 ½ teaspoons baking soda
- ¼ teaspoon salt
- 1 ½ cups cream
- 2 teaspoons lemon juice
- 1 ½ cups banana puree
- ½ cup butter softened
- 250 g cream cheese, softened
- 3 ½ cups powdered sugar
- 10 g vanilla
Preheat the oven to 135 degrees C. Grease the baking dish. In a small bowl, mix mashed bananas with lemon juice, set aside. In a medium bowl, mix flour, soda and salt. Postpone.
In a small bowl, beat ¾ cup butter and 2 ⅛ cup sugar until smooth. Beat in the eggs one at a time, then add the vanilla. Pour cream, banana puree into flour mixture. Knead the dough. Pour the batter into the prepared mold.
Bake in preheated oven for 1 hour or until a toothpick inserted in the center of the cake comes out clean. Remove from oven and place directly in the freezer for 45 minutes. This will make the cake juicy (moist).
For frosting: In a large bowl, beat ½ cup butter and cream cheese until smooth. Add vanilla, powdered sugar, beat until the mass becomes homogeneous. Pour over the chilled cake.
Calories 453 kcal (22%) Fat 18.4 g (26%) Protein 5.2 g (10%) Carbohydrates 68.6 g (19%) Cholesterol 84 mg (28%) Fiber 1.1 g (4%) Sodium 299 mg (12%)
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Bon Appetit with kitchen background!