Ingredients
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1/2
-
1
-
2
-
2
-
1/2
-
2
-
1/4
-
3/4
-
1
-
1
-
-
-
-
-
Directions
Kato’s Easy Banana Cake,This is how use those leftover black bananas. Sometimes use the little tiny bananas because they have such an intense flavour. When I’m busy I freeze the bananas just for this cake. This recipe makes great cupcakes that freeze well. I’ve been making this recipe for 12 years, I hope that you enjoy it as much as we do…,Made for the FF&F FYC Tag Game – Altho I originally tagged this recipe to use as dessert for a weekend family brunch, I found myself needing a dessert on the Wed B4 the planned brunch & w/little notice. It was easily made as written except I did omit the nuts as DH is diet-restricted for them. My 9 x 12 baking pan was already in use, so I opted to bake this in a 10″ rd spring-form pan which proved to be an excellent choice. It was served warm in the morning w/coffee, chilled as a dinner dessert that evening (both dusted w/powdered sugar as you suggested) & was very well-rec’d. Thx for sharing this moist & flavorful recipe w/us.
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Steps
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1
Done
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Preheat Oven to 350 Degrees. |
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2
Done
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Cream the Butter, Add Sugar and Eggs. |
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3
Done
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Mix Well, Add the Bananas, Nuts and Vanilla. |
|
4
Done
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Prepare the Sour Milk by Stirring the Lemon Juice Into the Milk. |
|
5
Done
|
Sift the Dry Ingredients and Add Them to the Banana Mixture. |
|
6
Done
|
Mix in the Sour Milk Gently. |
|
7
Done
|
Pour Into a Prepared 9 X 12" Pan. |
|
8
Done
|
Bake at 350 Degrees For 45 Min - 1 Hour (until Firm in the Center). |
|
9
Done
|
*we Find This Cake Sweet, So I Usually Just Sprinkle Icing Sugar on Top and Serve It Warm With Vanilla Bean Ice Cream. |
|
10
Done
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It's Also Nice With Vanilla or Chocolate Buttercream Frosting. |
