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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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I got this out of a Mennonite Cookbook. It is the most moist and tasty banana cake that I have ever had. I just put a nice white icing on it. It freezes great too. Ingredients:
1/2 cup butter |
1/2 cup white sugar |
1/2 cup brown sugar |
2 eggs, room temperature |
1 cup mashed banana |
1/2 teaspoon lemon juice |
1/2 teaspoon vanilla |
1 1/2 teaspoons baking soda |
1/4 cup boiling water |
1/4 cup milk |
2 cups flour |
1 1/2 teaspoons baking powder |
1/2 teaspoon salt |
1/2 cup chopped walnuts (optional) |
Directions:
1. Pre-heat oven to 350. Grease a 9x9 pan and line with wax paper.
2. Cream butter, adding sugars gradually. Beat until light and fluffy.
3. Mix banana pulp and lemon juice together.
4. Add eggs, banana pulp, and vanilla to butter/sugar mixture.
5. Dissolve baking soda in water, add milk.
6. Sift dry ingredients. Roll walnuts into 1/2 cup of dry ingredients.
7. Add remaining dry ingredients and liquid alternately to the banana mixture.
8. Fold in flour/chopped nuts.
9. Pour into prepared cake pan.
10. Bake 40-50 minutes.
11. Cool and take out of pan.
12. Frost.
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