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doing more of this cooking stuff, I got a cake saver so now I don't just have to cover them with plastic wrap. got some huge baking sheets too, gonna make a ton of cookies at some point. I also bought a food processor so I am going to be making all kinds of salsas and stuff soon probably, it'll be pretty awesome
so the thing about this recipe is that it was written for use with an 8-inch round cake pan and all I could find at safeway was 9. this isn't a huge deal, just have to reduce the cooking time by about 15 minutes but since the cake is going to be wider you'll want to make a bit more frosting and I'll give measurements for that
as an added bonus this cake recipe will go up with all the ingredients listed instead of me forgetting about the flour for like two weeks and not noticing till my boyfriend points it out
4 ounces butter, softened
½ cup superfine sugar
2 eggs, lightly beaten
1 teaspoon vanilla extract
1 ½ cups mashed ripe banana (like 4 bananas)
1 teaspoon baking soda
½ cup milk, preferably whole
2 cups self-raising flour
FROSTING
4 ounces butter, softened (5 ounces for 9-inch pan)
¾ cups powdered sugar (I added like another eighth of a cup of sugar I think, can't really give you an exact measurement here but it's not actually being baked so that's not a huge deal and you basically want to try and up everything by 25%)
1 tablespoon lemon juice (plus an extra ¾ teaspoon for 9-inch pan)
¼ cup coconut flakes
Preheat the oven to 350°F and line your cake pan with baking paper or grease it or do whatever you do to keep it from sticking to the inside of the pan. Cream the butter and sugar in a bowl till they're nice and fluffy, then add the eggs gradually while beating after each addition. Add the vanilla extract and mashed banana and beat till combined. Electric beaters help.
Stir the baking soda into the milk, then alternate folding the flour into the existing mixture with adding the milk. Stir till everything is combined and the mixture is smooth.
Pour the mixture into your pan and smooth the top. Bake for an hour if it's an 8-inch pan, or 45 minutes for 9. Either way you should probably do the thing where you stick a knife or a toothpick or something into the cake to check if it's done.
Leave the cake in the tin for about ten minutes to cool, then turn it out onto a wire rack. While that keeps cooling, beat the butter, powdered sugar and lemon juice together till it's all smooth and creamy. When the cake has cooled entirely, spread the frosting on top of the cake. Toast the coconut flakes in the oven for five minutes at 350° and sprinkle them over the top of the cake.
the banana flavor in this is kind of subtle but the frosting is really nice, it's pretty great
TIPS AND TRICKS
* use ripe bananas
* let the cake cool completely before you frost it, that way the frosting won't melt and run or anything
so the thing about this recipe is that it was written for use with an 8-inch round cake pan and all I could find at safeway was 9. this isn't a huge deal, just have to reduce the cooking time by about 15 minutes but since the cake is going to be wider you'll want to make a bit more frosting and I'll give measurements for that
as an added bonus this cake recipe will go up with all the ingredients listed instead of me forgetting about the flour for like two weeks and not noticing till my boyfriend points it out
4 ounces butter, softened
½ cup superfine sugar
2 eggs, lightly beaten
1 teaspoon vanilla extract
1 ½ cups mashed ripe banana (like 4 bananas)
1 teaspoon baking soda
½ cup milk, preferably whole
2 cups self-raising flour
FROSTING
4 ounces butter, softened (5 ounces for 9-inch pan)
¾ cups powdered sugar (I added like another eighth of a cup of sugar I think, can't really give you an exact measurement here but it's not actually being baked so that's not a huge deal and you basically want to try and up everything by 25%)
1 tablespoon lemon juice (plus an extra ¾ teaspoon for 9-inch pan)
¼ cup coconut flakes
Preheat the oven to 350°F and line your cake pan with baking paper or grease it or do whatever you do to keep it from sticking to the inside of the pan. Cream the butter and sugar in a bowl till they're nice and fluffy, then add the eggs gradually while beating after each addition. Add the vanilla extract and mashed banana and beat till combined. Electric beaters help.
Stir the baking soda into the milk, then alternate folding the flour into the existing mixture with adding the milk. Stir till everything is combined and the mixture is smooth.
Pour the mixture into your pan and smooth the top. Bake for an hour if it's an 8-inch pan, or 45 minutes for 9. Either way you should probably do the thing where you stick a knife or a toothpick or something into the cake to check if it's done.
Leave the cake in the tin for about ten minutes to cool, then turn it out onto a wire rack. While that keeps cooling, beat the butter, powdered sugar and lemon juice together till it's all smooth and creamy. When the cake has cooled entirely, spread the frosting on top of the cake. Toast the coconut flakes in the oven for five minutes at 350° and sprinkle them over the top of the cake.
the banana flavor in this is kind of subtle but the frosting is really nice, it's pretty great
TIPS AND TRICKS
* use ripe bananas
* let the cake cool completely before you frost it, that way the frosting won't melt and run or anything
Category All / All
Species Unspecified / Any
Size 1000 x 750px
File Size 625.9 kB
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