Buttery Banana Cake With A Buttermilk Glaze Recipe

Directions:

1. Preheat oven to 275°F. Grease and flour three 9” round pans.
2. In a small bowl, mix mashed banana with the lemon juice and buttermilk. Set aside.
3. Mix flours, baking soda, and salt, and set aside.
4. Cream butter and sugar until light and fluffy.
5. Whisk cornstarch with 3 tbsp cold water until smooth, then whisk into the egg along with the vanilla
6. Beat this slurry into the creamed mixture.
7. Beat in banana mixture alternately with the flour, starting and ending with the flour.
8. Bake for 1 – 1 1/4 hours, rotating pans 1/2 way through baking, or until tests done.
9. Remove from oven and place directly into the freezer for 45 minutes.
10. For glaze, combine all remaining ingredients but vanilla in a large pot.
11. Bring to a boil, and cook for 10-15 minutes until thick and syrupy.
12. Remove from heat, add vanilla and allow it to cool 15 minutes.
13. Turn out cake onto a rack, placing it over a cookie sheet (to catch glaze drips!)
14. Pour the thickened, cool(ish) glaze over the entire cake (or 1 of the 2 rounds, then stack them and glaze everything).
15. Allow to set completely before serving.