Learn How To Make Delicious Banana Cake
Likes: 34 – Dislikes: 0
Published November 21, 2020
This is my mom’s favorite recipe and it’s better and lighter that other cakes I’ve tasted. Most people make banana bread but don’t realize that banana cake is fluffier and moister because there is less flour than the bread batter. Most breads use oil instead of butter. Try this for yourself and you won’t be disappointed.
1 c bananas, mashed (about 3 medium)
3/4 c sugar
1/2 c butter, softened
1 3/4 c flour
1 t baking powder
1 t baking soda
1/2 c sour milk or buttermilk (1 1/2 t vinegar added to milk is the same)
Preheat oven to 350 degrees. Put butter in a bowl and whip on high till light and fluffy. Beat in sugar gradually, add eggs, then bananas. Turn speed to low. Mix dry ingredients together and add alternately with sour milk. Beat well to make sure there are no lumps. Scoop in prepared pans (lined with commercial wax or parchment paper) and bake in choice of pans. Remove pans from oven and lift by paper edges and place onto cake rack. Let cool about 5-10 minutes, turn over and peel off paper. Turn right side up.
1. Makes 2 round or square pans-bake 30 minutes
2. Makes 3 small mini disposable aluminum molds-bake 45 minutes
3. Makes 12 cupcakes-bake 25 minutes
4. Makes 1 loaf pan-bake 60- 75 minutes
My Youtube Channel:
Follow Me On Instagram:
Follow Me On Facebook:
If anyone has made this please post in Facebook.
If you would like me to make something please let me know in the comments.
Mahalo and thanks for watching!!
Moist,Cake not bread,Mom’s recipe,Fresh bananas,Easy to make,Butter not oil