How many times to we have bananas on our counter-top and they are too ripe to eat alone? I know it happens to me quite often and this is when I pull out my recipe books and start looking. I can easily go to an old stand-by recipe, but that would be too easy! lol I love trying new recipes and the recipe below is from a book I recently got from Southern Living called:
“Southern Living Comfort Food”
a delicious trip down memory lane
1 and 1/2 cups butter, softened
3 cups sugar
5 large eggs (room temperature)
3 ripe bananas, mashed
3 Tablespoons milk
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup chopped pecans
Preheat oven to 350 F. Beat butter at medium speed with an electric mixer about 2 minutes or until creamy. Gradually add sugar, beating 5 to 7 minutes.
Add eggs; 1 at a time, beating just until yellow disappears after each addition.
Combine mashed bananas, milk and vanilla.
Combine flour, baking powder, and salt; add to batter alternately with banana mixture; beginning and ending with flour mixture.
Beat at low-speed just until blended after each addition. Pour into a greased and floured 10-inch tube pan. Sprinkle with pecans.
Bake at 350 F for 1 hour and 20 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove cake from pan and let cool completely on a wire rack.
yield 10 to 12 servings.