+banana cake °½ cup (1 stick) soft butter °1½ cups of granulated sugar
°2 large eggs
°1 cup full-fat sour cream is best
°1 teaspoon vanilla
°2 cups of all-purpose flour
°1 teaspoon of baking soda
°Half a teaspoon of salt
°1 cup mashed banana is about 3 bananas +cream cheese frosting °½ cup (1 stick) soft butter
°1 bar (8 ounces) of full-fat cottage cheese is best °1 teaspoon vanilla
°3 cups of powdered sugar
°2 tablespoons heavy whipping cream
Preheat oven to 350 degrees. Prepare a 9″ x 13″ baking dish and spray it with cooking spray. sit aside. In the large bowl of a hand mixer, or use a stand mixer with the paddle attachment, cream butter and sugar together until light and fluffy. The mixture will look crumbly but whisk it for a few minutes and it will start to look fluffy. Adding eggs, sour cream & vanilla. Mix together until they have a creamy consistency. Adding flour, baking soda & salt. Mix on low speed until blended. Add the mashed banana and stir gently. Put the mixture in the baking dish and spread it evenly. cook 25-35 minutes or until a toothpick inserted in the center comes out with moist crumbs or nothing at all. If a toothpick comes out with a wet batter, you need to cook it a little longer. The color of the edges and the top will be light brown. Leave the cake to cool completely before decorating.
Once the cake has cooled, you can either freeze it immediately and serve or cover it tightly with foil and leave it at room temperature overnight and then freeze it before serving. Make the cream cheese In a large bowl, whisk the butter and cream cheese together until blended. Stir in the vanilla extract, powdered sugar, and heavy cream. Beat together, starting on low speed and increasing as needed, until frosting forms. Add more powdered sugar and/or milk until desired frosting is reached. I never have to add more milk or powdered sugar than is called for. You want a very thick frosting so it cuts nicely.