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Pour the milk into a liquid measuring cup and add the tablespoon of vinegar to sour it. Stir, and let sit for a minimum of 15 minutes while you prepare the cake.
Preheat the oven to 350°F. Grease a 9 X 9-inch cake pan and lightly dust with flour or spray with a floured baking spray.
In a medium bowl, whisk together the flour, baking soda and salt.
Cream the butter in a mixing bowl, slowly adding the sugar. Beat until light, about 2-3 minutes.
Add the mashed banana, eggs, and vanilla to the butter / sugar, and mix well.
Add the dry ingredients to the banana mixture and combine.
Stir the milk, and with the mixer running on low, slowly pour it into the bowl and blend. Be sure to scrape down the sides of the bowl.
Pour batter into the pan and bake for about 45 minutes, or until a toothpick inserted into the middle comes out clean.
Cool the cake in the pan for about 5 minutes before turning out onto a rack. Then allow the cake to cool completely before frosting.
Cream the butter and cream cheese in a mixing bowl until smooth and creamy. You may need to scrape down the sides of the bowl a few times
Mix in the vanilla and the salt.
Slowly add the powdered sugar and mix until thoroughly combined.