Banana Cake

Serves 20

Source: Joan Reitz (Mom)

Mom's recipe, now an international favorite! A hit with kids and adults alike. This is not one you will find in a box on the shelf of your favorite grocery store. Be sure to use very ripe bananas for the best flavor. This is a great way to use those browning bananas. Frost with the Banana Frosting (below)

¾

cup

butter, room temperature

6

ounces

172

grams

2¼

cup

sugar (caster)

16

ounces

450

grams

3

large

eggs

3

cups

flour (plain)

15

ounces

325

grams

½

tsp

baking powder

2.5

ml

1

tsp

baking soda

5

ml

¾

tsp

salt

3.7

ml

1½

cup

mashed bananas (3 or 4; about 1 lb with skins)

375

ml

⅜

cup

buttermilk

90

ml

1½

tsp

vanilla

3.7

ml

Prepare pan(s) by lining the bottom with parchment or waxed paper, cut to fit the pan.

In a large bowl, cream butter and sugar until well blended. Add eggs and beat until light & fluffy.

In a separate bowl, sift together the flour, powder, soda and salt. Add to creamed ingredients and mix for one minute at medium speed.

Mix the bananas, buttermilk and vanilla into the batter and beat briefly until well blended.

Bake at 350° (180°C) as follows:

2

9"

round pans

30-35

minutes

[23 cm]

2

8" x l2"

rectanglular pans

30-35

minutes

[20 cm x 30.5 cm]

1

9" x 13"

rectangular pan

40-45

minutes

[23 cm x 33 cm]

Notes:

If you don’t have buttermilk you may substitute an equal portion of sour milk. Make sour milk by adding 1 tsp. lemon juice or vinegar to regular milk. Stir and let set while preparing other ingredients.

To make cupcakes or muffins, add 1 additional tsp. baking powder. Bake 20-25 minutes. Makes 30 small cupcakes. Add 1 cup chopped nuts to muffins, if desired.

Banana Frosting

Only make 2/3 of the recipe if icing just the top of a 9”x13” cake or making cupcakes. Jim loves the left-over frosting spread on graham crackers.

1½

cups

butter, room temperature

12

ounces

340

grams

1½

lb

powdered sugar (icing)

680

grams

2

small

bananas, mashed

2

tsp

vanilla

10

ml

Beat butter until smooth, then add 1 pound sugar and beat well.
Add the vanilla and the banana and blend until well mixed. Do not over-beat or the frosting will liquify.
Add remaining sugar and blend well, stirring gently so the bananas will not break down too much.
Refrigerate briefly before icing the cake if the frosting appears too soft.

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