Remember when I said the days are going by too fast and wow, it's already April? That goes double when I see expiration dates on my perishable ingredients, including buttermilk that I always seem to race to use before it expires. I mark how fast the time flies by how quickly those expirations come and go. I had pinned this recipe (click on the recipe title to go to the original recipe itself) shortly after getting on Pinterest as I knew "someday" I would be in the position of having to use up buttermilk and I'd need some recipes to test out on a dime.
I love banana cake and am still on a quest to make one that's similar in texture to my favorite banana cake from Icing On the Cake Bakery in Los Gatos, CA. Theirs is so fluffy. Seriously, I want to get a job there just to learn how to make their banana cake. (Obsess much, yes, I do).
I changed two things from this recipe though. The original recipe called for shortening. I don't know why but I'm always reluctant to use shortening in cakes. I prefer butter for more flavor. The weird thing is I have no hang up about using oil in cakes. But if I can substitute butter for shortening, I do. And I did. I also went with a standard cream cheese frosting because that's my preferred frosting with banana cake. I thought this cake was pretty good. It was moist and the texture was similar to a pound cake although not quite as dense. Still not the fluffy texture of Icing on the Cake though so my quest continues. Although maybe I would've gotten fluffier results if I had used shortening? I may have to try it again and stay more faithful to the original recipe.
Cream Cheese Frosting4 ounces cream cheese, softened
2 ounces (4 tablespoons or 1/2 stick) butter, softened
1 teaspoon vanilla
2-3 cups confectioners' sugar
Cream the cream cheese and butter together until well combined. Add vanilla extract. Add confectioners' sugar, 1/2 cup at a time, until frosting is the taste and consistency desired. Use immediately.