What do you do when you have 2-3 old, black bananas sitting on your kitchen counter? I make this luscious, light and easy Banana Cake.
Last week I shared a sample with some Italian friends and they liked it so much I decided to post the recipe. However, I’ve adapted it a little from the original recipe in O Taste & See Some More! to make it a little simpler.
- 2 1/2 C (325 g) flour
- 1 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 C. (250 ml) milk
- 1 T. vinegar
- 3/4 C. mashed bananas (2 very ripe bananas)
- 8 T. (115 g) butter
- 4 T. vegetable oil
- 3/4 C. (185 g) brown sugar, firmly packed
- 3/4 C. (185 g) sugar
- 1 tsp. vanilla
- 3 eggs
- Combine the flour,baking soda and salt. Set aside.
- In a separate bowl mashed bananas until smooth. Add the milk and vinegar and set this mixutre aside as well.
- Cream the butter, oil, both sugars and vanilla in a medium-sized bowl with a mixer until well blended. Add the eggs and beat well.
- Now add the flour mixture alternately with the banana/milk mixture, stirring by hand after each addition to mix thoroughly.
- Pour the batter into a greased 9X13-inch. (23X33 cm) pan, or cupcake tins.
- Bake at 350° F (180° C) for 30-35 minutes (20-5 minutes for the cupcakes) or until a toothpick inserted in the center comes out clean.
- Serve plain, with whipped cream.
This recipe is adapted from Banana Cake Par Excellance on page 163 of O Taste & See Some More!