KB Alan

Banana Cake Recipe

3 C Flour
1 C Butter
1 1/2 C Sugar
2 t Vanilla
1 t Baking Soda
1 t Salt
2 eggs
2 C Mashed Bananas

Preheat oven to 350

In medium bowl, cream butter and sugar until fluffy. Beat in eggs, vanilla and banana – mixture will look curdled. In separate bowl, combine flour, soda and salt. Add approximately 1/4 flour mixture to banana mixture and mix thoroughly. Keep adding additional flour until fully combined. Spread in 9″ x 13″ baking pan. Bake 25 minutes.

Notes: My mother started making this recipe for us when we were in school. This is a doubled recipe because it never made sense to make the single, as it didn’t last a day. She would put a piece in our lunches for school, and then add three more pieces for our friends because everyone loved it. Because of that, I don’t even think of it as cake, I think of it as a finger food snack. Which was pointed out to me as slightly appalling, just yesterday, when I told my dad I would bring us some from the kitchen, and handed it to him on a napkin, no plate, no fork. Anyway, the point of all of that is that 25 minutes, at least in my oven, is not nearly enough. But I’ve never updated the time, so I always start with 25, then do 5, then probably another 5, then maybe 3 and then 3. Ish. Trust in the toothpick.

Also, some people love to put icing on top. My dad likes to put butter on top (don’t ask me why, I think it has something to do with being Canadian. If you’re Canadian, please tell me if this is true or not). Personally, I think it makes a delicious natural crust topping and I like it just like that, but again, that may be because I’m used to eating it out of a plastic ziplock from my lunch bag.

Lastly, as with banana bread, the bananas should be quite ripe when you use them. If you find that your bananas are nicely over-ripe, but you’re not ready to use them, you can mash them up and freeze them in a ziplock bag. They will seem liquidy, but they work great.