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)
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:
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.
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.
Beat butter until smooth, then add 1 pound sugar and beat well.
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