Every time I hear bananas I think of Gwen Stefani. If you aren’t sure what
I am talking about check out the song here. The bananas part is pretty dang catchy!
Anyway, what do you do when you have a bunch of bananas starting to brown?
You make banana cake of course.
Sunday I was feeling a little spontaneous & totally in the mood to bake something,
so I decided to make a cake for work.
Luckily, I had everything to make this cake except buttermilk.
No worries, with a little googling I found you can create your own
buttermilk substitute with a little milk & vinegar.
1 cup milk & 1 Tablespoon white vinegar. Viola!!
You can really make this cake 2 ways. First is to eat it as plain ole cake
& second is to add a frosting or sugary syrup.
I chose plain & it was a huge hit at work, but feel free to play with different toppings.
1/2 cup butter
1 1/3 cups sugar
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla
1/2 cup buttermilk or milk & vinegar substitute mentioned above
3 ripe bananas (brown)
1/2 cup walnuts (optional)
Cream together butter, sugar & eggs.
Sift flour, baking powder, baking soda & salt. Add to butter mixture.
Mix buttermilk, bananas, walnuts & vanilla to butter mixture.
Grease & flour two 8″ layer pans or 1 bundt pan.
Heat oven to 350 & bake for 25 minutes. May need additional time if using a bundt pan.