Banana Cake with Almond Cream Cheese Frosting
about 3/4 cup ripe bananas, mashed, (2 bananas)
1 tsp fresh lemon juice
1 1/2 cups flour
3/4 tsp baking soda
1/4 tsp salt
1/2 tsp nutmeg
6 Tb butter, softened
3/4 cup sugar
1 tsp vanilla
3/4 cup buttermilk
4 Tb butter at room temperature
1/2 package (4 oz) cream cheese at room temperature
1 tsp almond extract
1 Tb milk or heavy cream
2 cups powdered sugar, sifted
Sliced almonds (optional)
Preheat oven to 275 degrees. Grease and flour an 8x8 baking pan. (Or 9 inch cake pan)
In a small bowl (or 2 cup glass measuring cup), mix mashed banana with the lemon juice; set aside. In another bowl, whisk together flour, baking soda, nutmeg, and salt; set aside.
In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs, one at a time, scraping the bowl down between each. Mix in vanilla. Mix in the flour mixture in three portions, alternating with the buttermilk. Fold in banana mixture until just combined.
Pour batter into prepared pan and bake in preheated oven for 50-60 minutes or until toothpick inserted in center comes out clean. Let cool on a wire rack in pan for 10 minutes. Remove from pan and let cool on rack completely before frosting.
Cream the butter, cream cheese, vanilla and milk until light and fluffy. It will look crumbly at first, just give it a few minutes. Add the powdered sugar. Beat until smooth and creamy. Add more sugar or milk if your frosting is too thin/thick. Spread over cooled cake and sprinkle sliced almonds on top.
Shared at On the Menu Monday