Why I finally went back to the gym.

This is it:

I can't stop myself from eating this cake. Resistance is futile. My willpower is no match for this cake. I tried to stop myself by throwing it away but The Mr. threatened my life. It's that good.

Behold - the Banana Cake with Cream Cheese Frosting. Friend of the sweet tooth, enemy of diets everywhere. This cake is so moist and has a great banana flavor. And cream cheese frosting - need I say more?

Did I mention I'm allergic to bananas? And I still ate this cake. A LOT of this cake. (I'm not deathly allergic. They just make my throat and ears itch. For the record, the cake didn't. Guess there wasn't enough banana. Or maybe my self-diagnosed banana allergy isn't the real thing... The world may never know.) My eternal gratitude goes to The Novice Chef for bringing this delicious cake into my life. Seriously, forever indebted. I may name my first born after her.

A word to the wise: make this and take it somewhere. Do NOT let it sit in your house. You might just find yourself licking the cake plate five days later wondering who the hell polished off an entire cake. I'm just saying....*

Banana Cake with Cream Cheese Frosting

adapted from The Novice Chef

For the Cake

3/4 cup butter
2 1/8 cups white sugar
3 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 1/2 cups buttermilk**
1 tablespoon lemon juice
3 mashed bananas

For the frosting

1/2 cup butter, softened
1 (8 ounce) package reduced fat cream cheese, softened
2 1/2 cups confectioners' sugar
1 teaspoon vanilla extract

Directions

Preheat oven to 275 degrees F (This is not a typo. I know it's ridiculously low, but this is the secret to the super moist cake.) Grease and flour two 9 inch round pans. (The original recipe calls for a 9x13, which would be easier. It was sort of a pain to turn this into a two-layer cake. But either will work - just depends on how ambitious you're feeling.) In a small bowl, mix mashed bananas with lemon juice, set aside. In a medium bowl, mix flour, baking soda and salt. Set aside.

In a large bowl or stand mixer, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in 2 teaspoons vanilla. Beat in the flour mixture alternately with the buttermilk. Stir in banana mixture. Pour batter into prepared pan(s). Bake in preheated oven for 1 hour, or until a toothpick inserted into the center of the cake comes out clean. (Took a bit longer than an hour in my oven.) Remove from oven and place directly into freezer for 45 minutes. This will make the cake very moist.

For the frosting: In a large bowl, cream 1/2 cup butter and cream cheese until smooth. Beat in 1 teaspoon vanilla. Add confectioners sugar and beat on low speed until combined, then on high until frosting is smooth. Spread on cooled cake. I added some chopped walnuts to the sides of the cake, but that's optional.

Enjoy!

*Just so you don't think I'm a complete piggie, I didn't make the cake with the intention of polishing it off myself. I made it for our barbeque on Saturday but no one saved room for dessert. I sent my sister home with a few pieces, so really The Mr. and I only polished off 3/4 of the cake. That's better, right?

**I never have buttermilk. If you don't either, just measure slightly less milk than you need and add in some lemon juice or white vinegar. Let sit for a few minutes and stir. Voila - buttermilk.