Even with everyone at home right now, the bananas can still go bad too quickly. Here’s a great way to use them up instead of throwing them out!!
Cooking Time: 2 hours Servings: 8
1 ½ cups ripe bananas, mashed (approximately 3 large)
2 teaspoons Olive Scene Sicilian Lemon Balsamic Vinegar
3 cups flour
1 ½ teaspoons baking soda
¼ teaspoon salt
¾ cup Olive Scene Blood Orange Olive Oil
1 ½ cups sugar
3 large eggs
2 teaspoons vanilla
1½ cups buttermilk
½ cup butter, softened
1 (8 ounce) package cream cheese, softened
½ teaspoon vanilla
½ teaspoon Olive Scene Sicilian Lemon Balsamic Vinegar
3½ cups icing sugar
Optional garnish: chopped, toasted walnuts
Preheat oven to 275°.
Cut a piece of wax paper to fit a 9 x 13 pan and set aside.
In a small bowl, mix mashed banana with the vinegar; set aside.
In a medium bowl, mix flour, baking soda and salt; set aside.
In a large bowl, cream the oil and sugar until light and fluffy.
Beat in eggs, one at a time, then stir in vanilla.
Beat in the flour mixture alternately with the buttermilk.
Stir in banana mixture.
Pour batter into prepared pan and bake in preheated oven for 1 hour or until toothpick inserted in center comes out clean.
Remove from oven and place directly into the freezer for 45 minutes.
This will make the cake very moist.
Remove from freezer and allow to sit at room temperature while you make the frosting.
For the frosting;
Cream the butter and cream cheese until smooth.
Beat in vanilla and vinegar.
Add sugar and beat on low speed until combined, then on high speed until frosting is smooth.
Spread on cooled cake.
Sprinkle chopped, toasted walnuts over top of the frosting, if desired.