Banana Cake with Buttercream Frosting Recipe | DFM | DFM

Ingredients

• 1 ½ Tbsp (22 mL) vinegar or lemon juice
• 1 ½ cup (350 mL) milk
• 1 ½ cup (375 mL) ripe bananas, mashed (~4 bananas)
• 2 tsp (10 mL) lemon juice
• 3 cups (750 mL) flour
• 1 ½ tsp (7 mL) baking soda
• ¼ tsp (0.25 mL) salt
• ¾ cup (175 mL) butter, softened
• 2 ¼ cups (530 mL) sugar
• 3 large eggs
• 1 tsp (5 mL) vanilla extract
• 2 Tbsp (30 mL) cornstarch
• ¼ tsp (1 mL) salt
• 1 cup (250 mL) milk
• 1 ½ cup (275 mL) soft but cool butter, cubed
• 1 cup (250 mL) icing sugar
• To make a layer cake, prepare 2, 9” cake pans.
• Divide the batter evenly between the pans.
• Reduce bake time.
• Bake until a toothpick inserted in the center comes out clean.
• Cool completely.
• Make buttercream icing.
• On the centre of a cake plate, place first layer of cake rounded side up.
• Cover with 1/3 of the buttercream.
• Overtop filling, place second layer of cake flat side up. Ice with remaining buttercream.