Fresh Banana Cake
|Margarine||1⁄4 Cup (4 tbs) (At Room Temperature)|
|Granulated sugar||3⁄4 Cup (12 tbs)|
|Eggs||3 Large (At Room Temperature)|
|Vanilla extract||1 1⁄2 Teaspoon|
|Ripe bananas||3 , mashed|
|1.5% fat buttermilk||1 1⁄2 Cup (24 tbs) (At Room Temperature)|
|All purpose flour||2 1⁄4 Cup (36 tbs)|
|Baking soda||2 Teaspoon|
|Confectioners sugar||1 Tablespoon (For Garnish)|
1. Preheat oven to 350°F. Spray a 12-cup Bundt pan with nonstick cooking spray; set aside.
2. In large bowl, with electric mixer at medium speed, beat margarine and granulated sugar until light and fluffy; beat in eggs, one at a time. Stir in 1 teaspoon of the vanilla, the bananas, and buttermilk until well combined.
3. In medium bowl, combine flour, baking soda, and salt; add to banana mixture, stirring until just combined.
4. Pour batter into prepared pan; bake 40 to 45 minutes, until top springs back
when lightly touched. Cool cake in pan on rack 30 minutes before turning out of pan to cool completely. Sprinkle with confectioners' sugar.