There are only so many slightly overripe bananas that one family can consume on a single day, so instead of freezing them for smoothies, I decided to do some baking. What's the typical recipe that comes to mind when you think of overripe bananas? Yep- banana bread. I'm so sick of banana bread. Banana bread with walnuts. Banana bread with chocolate chips. Blah blah blah... banana bread. This time, I dug out the old banana cake recipe. It's super simple, wonderfully moist, and can be eaten with or without frosting.
- 2 1/2 cups all purpose flour
- 1 1/2 cups white sugar
- 1/2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1/2 cup shortening
- 1 scant cup of mashed slightly overripe bananas
- 1/4 cup vegetable oil
- 2/3 cup milk
- 2 large eggs
- 1 tsp vanilla
Preheat oven to 350 degrees. In a large mixing bowl, combine the flour, sugar, baking powder, baking soda and salt. Add the shortening, bananas, and oil and using an electric mixer, beat on medium speed until well combined. Add the milk, eggs, and vanilla and beat on medium speed until all the ingredients are incorporated.
Pour batter into a greased and floured 9x13 cake pan. Bake for 35-40 minutes or until a toothpick comes out clean. Careful not to check for doneness too soon or the cake may fall a bit when you puncture the top to check for doneness.
When cooled, you can frost with a cream cheese frosting or another frosting of your choice. **Another option: this cake is moist and delicious enough to eat without frosting! The possibilities are endless!
And yes, we still have overripe bananas left in this house! Besides banana bread and banana cake, what do you do with your overripe bananas? I'd love to hear some of your ideas!