I know this has happened before, but I ended up with several over ripe bananas on my counter and needed to find something to make with them. I have already exhausted the banana bread recipes, so I decided to try a banana cake recipe. This is risky because #1 I was making this for a family with a new baby and #2, I really do not like banana flavored things. Candy, nope. Bread, uh-uh. Taffy, ew! So, since tasting was not an option, I was hoping this recipe would turn out!
I had my husband took it to work. He assured me that if it wasn’t for the 3 dozen donnuts someone had brought it, it would have been devoured. I hope that is true! My husband told me it was moist and had a really good flavor. Take it from him. He is picky. Very picky.
Here is the original recipe:
I tweaked it a little, so feel free to try the retro recipe or my new and *improved* version!!
- 1/2 c. butter, softened
- 1 1/2 c. sugar
- 2 eggs, slightly beaten
- 1 cup banana, mashed
- 1 t. vanilla extract (or lemon)
- 2 c. flour
- 1 t. baking soda
- 1/4 t. salt
- 1/2 c. buttermilk
- Cream butter.
- Add sugar gradually and beat until well creamed.
- Add eggs, one at a time and beat thouroughly.
- Add banana pulp and vanilla.
- Sift dry ingredients together and add alternately with milk (I add 1/3 of the flour, then 1/3 of the milk, etc…)
- Bake in a moderate oven, either in a greased 9×13 pan or 2 round cake pans at 350 for 20-30 minutes.
Frost with cream cheese or lemon frosting!