A layer cake made for sharing with those you love.
It’s also perfect to pack in a lunchbox because the cooked icing cools into a hard surface.
you might wrap it up and still have all the icing intact when you open it to eat!
Credit:Greg DuPree, Food Stylist: Ruth Blackburn, Prop Stylist: Christine Keely
I was a particular fan of the icingsometimes I eat just it and leave the cake!
I have made it many, many, times over the years.
And used up myripe bananasfor after-school snacks or lunchbox treats.
Its one of those recipes that intertwines itself into every part of life.
Cream butter and sugar in a bowl until fluffy.
Add eggs, and beat well.
Then add banana, and mix well.
Alternate flour mixture with buttermilk, beating after each addition.
Add vanilla, and mix well.
Let cool before frosting.
Stir and bring to boil for 1 minute.
Dont cook too long, or icing will get hard and grainy.
Stir in powdered sugar and vanilla.
Beat until smooth and creamy either with a whisk or an electric mixer.
If too thick, add milk at a time until spreadable.
While icing is still warm, frost the cake.
