Saturday, March 27, 2010

Banana Cake with Chantilly Frosting

This banana cake recipe is bound to get you rave reviews. I brought this cake to my friend Josee's home and it was a big hit with the family. She insists that it be my next post on my blog. So, I am about to share it with you. The icing is to die for; the 35% whipping cream and coconut garnish are the sinful secret to its success. Or simply use your favorite cream cheese frosting.

2 cups all purpose flour
1 1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter (soft)
1 1/2 cups sugar
1/2 cup buttermilk
1 cup ripe bananas (mashed)
2 eggs
1 tsp vanilla
1/2 cup shredded coconut (to sprinkle over the frosting)
In a large bowl combine the flour, baking powder, baking soda and salt. Add the bananas, sugar, butter and the buttermilk (adding about a teaspoon of white vinegar to milk is a good substitute). Beat the mixture on medium speed for 2 minutes. Add the eggs, vanilla and the remainder of the buttermilk and beat for 1 minute. Pour into a greased 9 inch pan ( I also line the bottom of the pan with parchment paper). Bake in a 350 degree F oven for 40 minutes. The cake is done when a toothpick or knife is inserted in the middle, and comes out clean. Cool cake before icing and sprinkle shredded coconut on top of the frosting.
Chantilly Frosting
In a large bowl add, 2 cups of icing sugar, 1/4 cup soft butter, 1/2 teaspoon vanilla and approximately 1/2 cup 35% cream. Beat with an electric mixer, adding more cream if necessary.

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