This banana cake is just the right size for a small family. Serve this banana cake as a snack cake or as a dessert.
INGREDIENTS:

* 4 ounces butter, softened
* 3/4 cup light brown sugar, firmly packed
* 1 large egg
* 2 to 3 bananas, mashed, about 3/4 cup
* 1/4 cup buttermilk or sour milk
* 1 teaspoon vanilla extract
* 1 1/2 cups all-purpose flour
* 1 1/2 teaspoons baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 1 scant teaspoon ground cinnamon
* 1/8 teaspoon ground cloves
* 1/8 teaspoon ground nutmeg

PREPARATION:
Heat oven to 350°. Grease and flour an 8- or 9-inch square pan. In a large mixing bowl with electric mixer, cream butter and brown sugar. Beat in egg, milk, vanilla, and mashed banana until blended.
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Combine remaining dry ingredients and spices. Stir the dry ingredients into the first mixture until moistened. Spread in prepared pan. Bake for 25 to 30 minutes, or until cake springs back when lightly touched with finger.
Frost with a cream cheese frosting or sprinkle with powdered sugar.
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A-Number-1 Banana Cake

"This is a very versatile and fast cake recipe. Not only is it moist and delicious, the same batter can be used to make banana bread and muffins. Delicious frosted with chocolate or cream cheese frosting."

INGREDIENTS:

2 1/2 cups all-purpose flour
1 tablespoon baking soda
1 pinch salt
1/2 cup unsalted butter
1 cup white sugar
3/4 cup light brown sugar
2 eggs
4 ripe bananas, mashed
2/3 cup buttermilk
1/2 cup chopped walnuts

DIRECTIONS:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 – 8 inch round pans. In a small bowl, whisk together flour, soda and salt; set aside.

In a large bowl, cream butter, white sugar and brown sugar until light and fluffy. Beat in eggs, one at a time. Mix in the bananas. Add flour mixture alternately with the buttermilk to the creamed mixture. Stir in chopped walnuts. Pour batter into the prepared pans.

Bake in the preheated oven for 30 minutes. Remove from oven, and place on a damp tea towel to cool.

2 – 8 inch round layers

PREP TIME 30 Min
COOK TIME 30 Min
READY IN 1 Hr
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Beat in eggs, one at a time, beating well after each addition. Beat in vanilla.
Add sifted dry ingredients alternately with mashed bananas, beginning and ending with dry ingredients. Beat well after each addition. Pour batter into prepared pans; bake at 375° for 20 to 25 minutes, or until cake springs back when touched lightly with finger. Cool in pans for about 10 minutes (13x9x2-inch size may be left in the pan) – remove to racks and remove waxed paper. Cool thoroughly before frosting.

<h4>Buttercream Banana Frosting</h4>

1/4 cup butter
1/8 teaspoon salt
1/2 cup mashed banana
1/4 teaspoon white vinegar
3 1/2 cups sifted confectioners; sugar
chopped pecans, toasted, for topping, optional*
Cream butter with salt. Combine mashed banana and vinegar. Add banana mixture to butter mixture alternately with confectioners' sugar. Beat until frosting is fluffy. Garnish top and/or sides of cake with chopped toasted pecans, if desired.
*To toast nuts, spread out in a single layer on a baking sheet. Toast in a 350° oven, stirring occasionally, for 10 to 15 minutes. Or, toast in an ungreased skillet over medium heat, stirring, until golden brown and aromatic.
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Ingredients:

(2 bananas used for this recipe)

¼ cup milk
1 teaspoon lemon juice
250g (8oz) bananas
1 cup sugar
2 cups self raising flour
2 eggs
60 g (2 oz) butter

Method:

Combine milk and lemon juice. Peel and mash bananas, put into bowl of electric mixer. Add sugar, sifted flour, lightly beaten eggs, softened butter and combined milk and lemon juice. Beat on low speed until combined, then beat on medium speed 2 minutes. Turn mixture into greased 23 cm x 12 cm (9 in x 5 in) loaf tin which has the base lined with greased greaseproof paper. Bake in low to moderate oven approx 1 ¾ hours or until cooked when tested. Cool in tin 10 minutes before turning out on wire rack to complete cooling.

MY FAV!! DELICIOUS
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