I have meant to start this blog, oh, about 15 times. I’ve even put it on my never-ending “to do” list…so now, with just under 6 weeks (yay!!) until we leave for our court date, it’s moved up to #1. I want a record for S. I want him to know all the crazing ramblings, anticipations, hiccups, and amazing journey we had on our way to him. I’m working on our timeline and I’ll post it, but here’s the short version:
We received a referral for a gorgeous 10-week old baby boy on May 25th. We received a court date of September 28th for our now (almost) 5 month old little man in July. We fly out on September 24th, arrive in Addis on the 25th, and get to finally meet and hold him on the 27th. And now we wait….:).
So, to start this blog out right, I’m posting the recipe for the most delicious cake ever. I am a huge sucker for baked goods. Donuts are usually my first choice, followed very closely by cakes, brownies, pie….you get the idea. While I wait, I bake. Here is my very favorite cake at the moment. If you do try it, be sure to follow the freezing after baking instructions. Amazing.
The Best Banana Cake
Ingredients:
9x13 pan
• 1 1/2 cups bananas, mashed, ripe
• 2 teaspoons lemon juice
• 3 cups flour
• 1 1/2 teaspoons baking soda
• 1/4 teaspoon salt
• 3/4 cup butter, softened
• 2 1/8 cups sugar
• 3 large eggs
• 2 teaspoons vanilla
• 1 1/2 cups buttermilk
Frosting
• 1/2 cup butter, softened
• 1 (8 ounce) packages cream cheese, softened
• 1 teaspoon vanilla
• 3 1/2 cups icing sugar
Directions:
Prep Time: 15 mins Total Time: 1 1/4 hr
1. Preheat oven to 275°.
2. Grease and flour a 9 x 13 pan.
3. In a small bowl, mix mashed banana with the lemon juice; set aside.
4. In a medium bowl, mix flour, baking soda and salt; set aside.
5. In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy.
6. Beat in eggs, one at a time, then stir in 2 tsp vanilla.
7. Beat in the flour mixture alternately with the buttermilk.
8. Stir in banana mixture.
9. Pour batter into prepared pan and bake in preheated oven for one hour or until toothpick inserted in center comes out clean.
10. Remove from oven and place directly into the freezer for 45 minutes. This will make the cake very moist.
11. For the frosting, cream the butter and cream cheese until smooth.
12. Beat in 1 teaspoon vanilla.
13. Add icing sugar and beat on low speed until combined, then on high speed until frosting is smooth.
14. Spread on cooled cake.