This is a great way to use bananas that are over-ripe and starting to turn black. We chuck them in the freezer until we accumulate enough for banana cake, then thaw them out again (they look REALLY GROSS, but make the best cake) when we have the time to bake.
Ingredients
2 large or 3 small ripe bananas (overly ripe is good) – must yield 1 cup mashed bananas
2 cups flour
½ tsp baking powder
¾ tsp baking soda
½ tsp salt
½ cup butter
1 ½ cups sugar
(all white or ½ white and ½ brown)
2 eggs, not beaten
1 tsp vanilla extract
¼ cup sour milk (add ½ tsp vinegar to milk 15 minutes before using)
Directions
1. Butter a cake pan (9-in square or 9-in diameter) or loaf pan, set aside.
2. Turn oven on at 350° F.
3. In small mixing bowl: Mash bananas.
4. In sifter: Sift together flour, baking powder, baking soda and salt.
5. In large mixing bowl: Cream together shortening, sugar, eggs and vanilla extract. Add sour milk. To this mixture, add small quantities of bananas and dry mixture, alternating, until well blended (about 3 minutes with electric beater). End with dry mixture.
Bake in oven at 350° F, for 45 min. to 1 hour, depending on thickness of cake batter. Check for doneness by inserting a toothpick or skewer in center of cake. The cake is done when the toothpick comes out clean. Let cool and sprinkle with icing sugar.
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