- 1 cup mashed bananas (2 or 3, very ripe)
- 1 cup sugar
- 1/2 cup buttermilk or sour milk or yogurt (powdered buttermilk is fine)
- 1/2
cup melted margarine
- 2 medium eggs
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 2 cups flour
Get out your favorite big bowl. Peel the bananas and mash them with a whisk until they are quite mushy almost liquid. Cream in the sugar. Add the buttermilk, melted margarine, eggs and vanilla. Beat until it is smooth and satiny. You may use electric beaters if you prefer, but a whisk works really well. Add the salt,
baking powder and flour. Mix again until all is lump free and sort of fluffy. Turn the mixture into a well oiled 9 by 13-inch rectangular pan or two round cake pans. Bake at 350° for about 40 minutes. The cake is done when it is golden brown, the edges have pulled away from the sides of the pan, and the top springs back when pressed lightly in the center. Cool thoroughly and if desired, frost with chocolate or vanilla frosting. I personally prefer it plain or with a little dusting of powdered
sugar.
We love made from scratch
food around here. We make most of our food from scratch along with many seasonings, blends and mixes. Over the years I've collected, developed and tweaked all sorts of recipes and compiled them into the Homemade Convenience Foods eBook.
Homemade Convenience Foods is one of my best-selling cookbooks and for good reason. It's full of great "make at home" recipes for things you'd ordinarily be buying at the store.
