Happy to share!
This one isn't health food, but we like it...and it's a great way to use over-ripe bananas. When they are getting too spotty on the counter I toss them (in the peels) into the freezer, where they turn hard and black. When I want to bake a cake, I pull them out and let them thaw a bit on the counter.
Rooster's Favorite Banana Cake
Preheat the oven to 350 degrees.
Mix together:
- 2-1/2 cups flour (the white whole wheat works here too)
- 1-2/3 cups sugar (did I mention this wasn't healthy stuff?)
- 1-1/4 tsp. baking powder
- 1-1/4 tsp. baking soda
- 1 tsp. salt
Once the dry ingredients are well blended, you'll add:
- 2/3 cup soft shortening (I like butter flavored Crisco....bad, I know)
- 2/3 cup buttermilk (or squeeze a little lemon juice or put a spoonful of vinegar in the fresh milk and let it sit for a minute)
- 3 chopped or mashed over-ripe bananas (without the peels of course *giggle*)
- 2 large eggs
I put this into a bundt pan (cuz we like our cake by the bump, not the slice), but you can use a 9 x 13 rectangle or 2 regular cake pans if you prefer. Whatever you use, either grease and flour your pans, or spray Pam like crazy. Banana cake can grab on.
The bundt pan takes 50 - 55 mins., layers might be done in a half hour...rectangle maybe 40 - 45 minutes.
This is one you'll have to test with a cake tester or broom straw to make sure it comes out clean. The moisture content of bananas (and the size) vary widely....so times aren't exact.
I don't frost it...we like it just the way it comes out of the oven....but I've always thought a caramel frosting would be yummy.
Enjoy!