Moist Banana Cake

Ingredients:

1 ½ cups banana, mashed, ripe

2 t. lemon juice

3 cups cake flour

1 ½ t. baking soda

¼ t. salt

¾ c. butter, softened

2 1/8 c. sugar

3 large eggs, room temperature

2 t. vanilla

1 ½ c. buttermilk

Method:

Preheat oven to 275 degrees. (yes, 275 degrees is not a typo) Grease and flour or parchment paper and butter a 9x13 cake pan or two 8 inch rounds.

In a small bowl, mix mashed banana with the lemon juice and set aside.

In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time, then stir in 2 t. vanilla. Beat in the flour mixture alternately with the buttermilk. Stir in banana mixture.

Pour batter into prepared pans and bake for one hour or until toothpick inserted comes out clean. Remove from oven. Wait about 20 minutes then pop cakes out of pans onto plastic wrap and wrap cake to seal moisture. Place wrapped cakes on clean baking sheet and transfer to the freezer for about 45 minutes. Unwrap the cooled cake as frost as usual.