Bad news-no pics of the process
Good news-I've brought a delicious banana cake recipe to you today.
Here's how it happened...I only share with you all what I absolutely love. No recipe that I post on this blog is something that I could easily do without, they are my tried and true favorites. You would laugh at the times Mr says to me while eating something I've cooked, are you going to blog this? To which I typically respond, no...it's good, but I don't love love love it enough. (Gotta be the triple love.)
So a few days ago when I noticed our bananas looking a bit mushy and knew I needed to either make something with them fast or give up on them I decided to make my mom's banana cake. I've always loved this cake but didn't remember loving it enough for the blog. Well let's just say it had been a long time since I had a bite of this cake and the second I did I regretted my no-pictures-for-the-blog decision. I regretted it so much that I'm sharing this recipe anyways, pictures or not. (However I did save the last slice for a picture just for you!)
Want banana nut cake? Add the nuts.
Want banana muffins? Easily done in muffin tin.
Want banana cupcakes? Frost the muffins.
Want a more decadent banana cake? Cream. Cheese. Frosting. (Every time I make cream cheese frosting I make ridiculous promises like I'm never eating anything but this frosting for the rest of my life. Every meal/snack/dessert. Every thing. I don't make cream cheese frosting that often for this very reason.)
So without further ado, banana cake friends...
You'll need:
2 cups flour
1 2/3 cups sugar
1 1/4 tsp. baking powder
1 1/4 tsp. baking soda
1 tsp. salt
2/3 cup Crisco
2/3 cup buttermilk
3 eggs
1 1/4 cup mashed ripe bananas (about 3)
2/3 cup firmly chopped nuts (optional-I don't include them personally)
Side note...I didn't have buttermilk the other day when I made this cake and it was 10:00 at night so I didn't feel like going and buying some. So I tried the trick of filling the measuring cup almost to exactly what I needed and then filling it the rest of the way with vinegar and letting it sit for 5 minutes. Seemed to work perfectly!
Ok so for the easiest directions ever...dump all the ingredients and mix well.
Well that's it.
Grease and flour a 13x9 pan or 3 8 inch round pans and bake at 350 for 25-30 minutes. Obviously if you're using a dark color pan you will want to really watch it as it bakes to make sure the cooking time is the same for you. When I make this into a 3 layer cake my round cake pans are dark and I have to really watch it.
Enjoy friends!!!
Printable recipe can be found here!Linking up with: Emily, Mandy, Ali, Make Ahead Meals, Pint Sized Baker, The Recipe Critic, Kathy, Kayla, Our Table for Seven, Hun What's for Dinner, Kathe, Diane, Jazmin, Gracie, Paula, Megin, Hope in Every Season
I love banana cake and this looks awesome. Thanks for sharing at Simple Supper Tuesday.
ReplyDeleteLooks and sounds great! The cream cheese frosting sounds great also - we use it on carrot cake, apple cake, etc......should be wonderful on banana cake. :) Thank you for posting.
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