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Sep 12

Banana Cake w/ Peanut Butter~Cream Cheese Frosting {& a giveaway of Everyday Confetti}

NOTE: You may enter the giveaway from Shari Braendel from Fashion Meets Faith until Monday. Click here if you missed the post where she is giving away her book Help Me Jesus, I have Nothing to Wear, a color analysis and color swatches.

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So, when I was a little girl, I remember my mom always baked a cake for us on the first day of school. I have carried this tradition over into our family too. So, since 1996 on Kenna’s first day of homeschool kindergarten and every year since { just one son left in school–a junior at the local high school} I grab the big batter bowl and my hand mixer and whip up a cake from scratch.

This year’s offering? Banana cake with peanut butter~cream cheese frosting.

I posted a pic on Facebook and Instagram last week on the first day of school and had several people ask for the recipe so, here it is. Your welcome.

Yes, it is fattening, but it is delicious. {Watching what you eat? Try a trick I learned so as not to pig out on this cake or other goodies. Wait until there is just one piece left {or one brownie or cookie} and then have it. If you are craving more–too bad! It’s gone!}

Banana Cake with Peanut Butter~Cream Cheese Frosting

  • 3/4 cups real butter, softened
  • 2  cups sugar
  • 3 large eggs
  • 2 teaspoons real vanilla
  • 1 1/2 cups buttermilk
  • 1 1/2 cups, really ripe bananas, mashed (about 2-3)
  • 1 teaspoon lemon juice
  • 3 cups unbleached flour
  • 1 1/2 teaspoons baking soda
  • 1/4 teaspoon salt
Frosting
  • 1/4 cup real butter softened
  • ½ cup creamy peanut butter
  • 1 (8 ounce) package cream cheese, softened
  • 1 teaspoon real vanilla
  • 3 1/2 cups or more powdered sugar
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Be careful not to over-mix. It will make the cake tough.

In a large bowl, combine sugar and butter and cream until fluffy. Mix in eggs, one at a time, and vanilla. Stir in buttermilk, bananas, and lemon juice. In a medium bowl, combine remaining dry ingredients, stirring well. Add dry ingredients to wet ingredients and beat at low speed just until well blended. Bake in two round cake pans that have been greased and floured (or sprayed with Pam for baking. This is not just cooking spray, but cooking spray with flour in it.)

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Cool on wire racks or wax paper.

Bake at 350 degrees for 22-28 minutes or until a toothpick comes out clean. DO NOT OVER-BAKE.  Cool 15 minutes and remove from pans. Frost with frosting.

photo 2-4

Mix the frosting until smooth and fluffy.

FOR FROSTING: Combine all in a large bowl and beat over low speed until well blended. Add more powdered sugar to get the right consistency.

photo 4-2

My mom always frosted a cake by dipping the knife in hot water between. {I am my mama’s girl}

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Ta-da!!! This one won’t last long.

NOTE: This can also be made in a 9 X 13 inch pan. Bake at 275 degrees (yes–275!) for one hour. For cupcakes, bake at 275 degrees for 35 minutes.

Enjoy!!!

Everday.Confetti.coverAlso today I am giving away a copy of my latest book Everyday Confetti: Your Year-round Guide to Celebrating Holidays and Special Occasions.

It is full of ideas like baking a from-scratch first day of school cake and dozens of recipes.

From holidays to holy days to even those daily days of life, this book is full of creative ways to make memories with those you love, and also to reach out to those you you might not know so well {or at all}!
 
Click here to buy.  
AND leave a comment telling us your favorite from-scratch cake and you could win a copy of the book! {One winner announced Monday}

 

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Sep 10

Help Me Jesus! I Have Nothing to Wear Giveaway with Shari Braendel

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Fun Fall Reads {Complete with Activities & Recipes}

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Join Us Tonight For Dinner And a Webcast

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