Banana Cake
This is a very moist, delicious cake. Save some bananas and allow them to become speckled and spotted - and very sweet.
Makes one 9x13-inch or three 8-inch layers
Ingredients
- 2/3 cup butter, lard, coconut oil or shortening
- 1 -2/3 cups sugar
- 2 large eggs room temperature
- 2 teaspoons vanilla
- 1 cup buttermilk, soured milk, or sour cream
- 1 3/4 cups whole wheat flour
- 1 cup all-purpose flour
- 11/4 teaspoons baking soda
- 2 teaspoons baking powder
- 1 teaspoon salt
- 11/2 cups bananas thoroughly mashed
Instructions
- Cream together the butter, sugar, eggs and vanilla until fluffy.
- Sift the dry ingredients together.
- Add them to the creamed mixture, alternating with the milk or sour cream, stirring only til combined.
- Stir in mashed bananas.
- Pour into a greased 9x13 inch pan..
- Bake at 350 degrees for 30 minutes or until cake tests done in the center.
- Top with cream cheese frosting - or try my coconut cream cheese frosting
Notes
My method: – I use coconut oil - melted, and soured milk or plain yogurt (because I can make it - and/or I always have plain yogurt on hand).
To make soured milk, add 1 Tablespoon vinegar to 1 cup milk. Mix and let stand several minutes.
Having your eggs at room temperature is important in any baking. The protein in eggs will not properly bind with other ingredients when it is cold.
The cake may take longer than 30 minutes to bake…usually 40-45 minutes.
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