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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 9 |
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Finally tried this cake a few days ago after having it in a folder since 1981. It worked very well. I did not try it with the frosting since I served it as a simple snack cake to pack in lunches. I do believe I am in love with no-bowl cakes! I baked this in an 8 inch square pan and it needed the 35 minutes in my oven. Ingredients:
1 1/4 cups flour |
2/3 cup sugar |
1/4 cup cornstarch |
1 teaspoon baking soda |
1/4 teaspoon salt |
1 cup mashed ripe banana, mash till smooth and creamy |
1/3 cup vegetable oil |
1 large egg, slightly beaten |
1 tablespoon vinegar |
1/3 cup butter or 1/3 cup margarine, softened |
1 1/2 cups confectioners' sugar |
1 tablespoon lemon juice |
Directions:
1. In an 8 or 9 inch square cake pan, with a fork mix well flour, sugar, cornstarch, baking soda, and salt.
2. Add remaining cake ingredients to pan. Mix with a fork until thoroughly blended. Using a rubber spatula, scrape any ingredients clinging to sides, corners and bottom of pan into the batter. Even out batter in the pan.
3. Bake in preheated 350 F oven for 30 to 35 minutes or until a pick inserted in the centre comes out clean. Cool in pan on a wire rack. When cool spread with frosting if desired. Makes 9 servings.
4. To make frosting, beat together butter and sugar until thoroughly blended. Add lemon juice; beat until smooth and of spreading consistency.
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