Sunday, November 20, 2011

Banana Moist Cake

assalamuallaikum,
dah wiken semulaaa...yeayy!! school holiday pon dah start ek...meriah la rumah2 kite, makin bertambah aktvt si ibu... :D

nak share kek ptg semalam, ekceli nak update tak sempat sebab MIL dah smpai...sib baik sempat klik klik gambo kek...kalau tak, begitu jugaaaa...heheheeee

disebabkan MIL dtg dah petang saji kan sekali kek ni sebagai jamuan minum ptg kami sambil layan bola semalam...Tahniah Malaysia Team yg mara ke Final...(pasal ayat aku pg ni mcm berhemah sgt...?) Kek pisang mmg menjadi all time fav my FIL..kena dgn teh O kurang manis..mmg sesuai sggggggt

Resipi ni aku CNP kat sini...ekceli, aku mmg suke drop by blog die ni sebab gambo die mmg da BOOM... 



Ingredients
1 1/2 cups bananas, mashed, ripe
2 teaspoons lemon juice
3 cups flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
3/4 cup butter, softened
2 1/8 cups sugar
3 large eggs
2 teaspoons vanilla
1 1/2 cups buttermilk
Frosting
1/2 cup butter, softened
1 (8 ounce) package cream cheese, softened
1 teaspoon vanilla
3 1/2 cups confectioners’ sugar




Directions
1. Preheat oven to 275°. Grease and flour a 9 x 13 pan.
2. In a small bowl, mix mashed banana with the lemon juice; set aside.
3. In a medium bowl, mix flour, baking soda and salt; set aside.
4. In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy. Beat in eggs, one at a time, then stir in 2 tsp vanilla.
5.Beat in the flour mixture alternately with the buttermilk. Stir in banana mixture.
6. Pour batter into prepared pan and bake in preheated oven for one hour or until toothpick inserted in center comes out clean.
7. Remove from oven and place directly into the freezer for 45 minutes. This will make the cake very moist.
8. For the frosting, cream the butter and cream cheese until smooth. Beat in 1 teaspoon vanilla.
Add icing sugar and beat on low speed until combined, then on high speed until frosting is smooth.
9. Spread on cooled cake




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