Since we both like bananas, I decided to whip up this banana cake the other day.
Boy, was that a delicious decision.
After scarfing down his piece, Captain Cavedweller looked at me and said, “If you add walnuts next time, I’ll like it better than carrot cake.”
This is a pretty big statement coming from him.
He’s not all that fond of desserts and his favorite, favorite cake for the past twenty years has been carrot cake.
Needless to say, the next time I make this cake, there will be walnuts in it.
Easy to make, this cake is moist, yummy and full of banana flavor. (So if you hate bananas, you might want to skip today’s recipe!).
1 1/2 cups very ripe bananas, mashed
2 tsp. lemon juice
3 cups all-purpose flour
1 1/2 tsp. baking soda
1/4 tsp. salt
3/4 cup butter, softened
2 cups sugar
1 tsp. vanilla
1 tsp. banana flavoring
11/2 cups milk
Preheat oven to 275 degrees
Grease and flour a 9 x 13 baking pan.
Mash bananas with lemon juice and set aside.
Mix flour, baking soda and salt together and set aside.
In a extra-large mixing bowl (really, you need a big one), cream butter and sugar until light and fluffy. Beat in eggs one at a time then blend in vanilla and banana flavoring.
Stir in flour mixture, a little at a time, alternating with the milk .
Stir in bananas then pour into pan and bake for one hour or until a toothpick inserted in the center comes out clean.
Remove from oven and place directly into the freezer for about an hour (heightens the moisture of the cake).
Remove from freezer and frost with cream cheese frosting.
Serve or refrigerate.
I served the cake with a drizzle of caramel sauce, but you could add chocolate sauce, salted caramel ice cream or dulce de leche ice cream, too.
She Who Would Like a Piece of Cake