Banana Cake (13x9)

TO MAKE THE CAKE

Step 1: Grease a 9×13-inch cake pan. Preheat oven to 275˚F (NOTE THE TEMP IS LOWER THAN NORMAL)

Step 2: Stir 1 1/2 Tbsp vinegar or lemon juice into milk; let stand while preparing other ingredients.

Step 3: Mix the mashed banana and 2 tsp lemon juice in a small bowl and set aside.

Step 4: In a medium bowl, combine flour, baking soda and salt; set aside.

Step 5: In a large mixing bowl, using a stand mixer fitted with the paddle attachment, cream together butter and sugar.

Step 6: Beat in eggs – one at a time and add vanilla.

Step 7: While mixing on low speed, add the cream mixture in 3 additions, alternating with the flour mixture.

Step 8: Once the mixture is evenly combined add the banana mixture.

Step 9: Pour into prepared cake pan.

Step 10: Bake about 45 minutes (baking times vary depending on oven) until a toothpick inserted in the center comes out clean. Do not over bake.

Step 11: When cake is done, place IMMEDIATELY in the freezer for 45 minutes – this is what makes it really moist!

TO MAKE THE BUTTERCREAM FROSTING

Step 12: Add cornstarch and salt to a small saucepan.

Step 13: Whisk cream into cornstarch and salt.

Step 14: Over medium heat, cook cream mixture, whisking occasionally – do not boil.

Step 15: Once mixture has thickened, remove from heat and cool to room temperature.

Step 16: Meanwhile, cream butter and icing sugar until blended.

Step 17: When mixture is cool, slowly beat small amounts into butter mixture until completely mixed through.

Step 18: Add vanilla; mix thoroughly.

Step 19: If icing is too soft, chill slightly in the refrigerator then beat until it becomes a smooth, light spreading consistency.

Step 20: Spread on the cooled cake and garnish with walnuts (optional).

Step 21: Store in the refrigerator.

Step 22: Before serving, let the cake stand at room temperature at least 15 minutes to allow the buttercream to soften and allow the cake to cut easily.