I’m always looking for a new recipe to use up any ripe bananas to keep from throwing them away.  I love bananas, but sometimes I buy too many of them!  I hate throwing bananas away; so if there’s something I can bake with them…I’m there! lol   This banana cake recipe has simple ingredients that you already have in your pantry, no rushing out to the store to get additional items.  So simple, so easy and so delish!

Happy Cake Baking!

 

 

Ingredients:

1 and ½ cups sugar

½ cup butter (softened)

2 eggs

2 cups flour

2 teaspoons baking powder

1/8 teaspoon salt

½ cup milk  

1 cup nuts (chopped)

½ teaspoon vanilla (real)

3 ripe bananas, mashed

Directions:

Beat sugar and butter; add eggs and mix well.

Add dry ingredients alternately with milk.

Add nuts and vanilla.

Mix soda in with mashed bananas and add to mixture.

Pour into a greased 13 x 9” pan or 2 (8-inch) pans.

Bake at 350 for 35 to 40 minutes.

Frost middle and top with Cream Cheese Frosting

Note: You may want to half recipe if frosting middle and top only.  If you decide to make the entire recipe, any extra may be saved as it freezes well.

Note:  Ever wonder why a lot of cakes are not level at the top and they have to be leveled off so they will stack perfectly?  Well, this baking tip is one I use over and over to assure my cakes are flat.  When I do get in a hurry, I have a cake leveler that I use, but when time allows, I wrap my cakes.

Here’s an example photo to show you what I mean.  I bought the Wilton wraps at Michael’s Craft Store, but I didn’t pay full price.  The average price for the wraps are $20.00, but I used a coupon that allowed me to have 1/2 off…so be sure if you want to buy them, wait until you have a coupon! 

Now, if you don’t want to spend the money, just take an old towel and cut it in long strips and fold over several time.  If you happen to sew, run a seam along the edge to hold in place.  Once they are folded over, they usually hold their shape.

FIRST and MOST IMPORTANTLY…soak your wrap in water!!  Once the wrap is soaked through, gently wring out the excess water, but don’t squeeze all the water out.  This soaking will help the wrap to maintain enough moisture to make it through the baking process.  They will not burn, they may brown some, but they will not catch fire.  Use a hat pin or safety-pin to hold the wrap in place.

What the wrap does is it allows the sides to bake more evenly, thus allowing for a flatter cake.  You will actually see the sides pull away from the edge of your pan.  Since I’ve been using wraps, my cakes are almost alway level…unless I don’t have time to wrap them.  Trust me, if you have the time to wrap, it’s worth the time it takes to wrap them!  The end result will be a beautiful level cake.  SEE BELOW: