My first taste of this awesome cake was several years ago at a NPGA show. My friend, Chastity, brought it for our potluck lunch. Of course, she shared her recipe and I have made it many times for several functions, always getting request for the recipe. I also like to make it into loaves without the icing. This way makes a great breakfast bread.
Banana Nut Cake
2 1/2 cups plain flour (make a healthier version with whole wheat flour)
1 cup sugar
1 1/4 teaspoon baking soda
1 1/4 teaspoon baking powder
1 teaspoon salt
2/3 cup buttermilk
2/3 cup oil
2 eggs, beaten
3 ripe bananas
In a medium to large bowl sift your flour, sugar, baking soda, baking powder, and salt.
In a separate, smaller bowl combine buttermilk, oil, eggs, and bananas.
Combine all ingredients and mix well with a blender.
Pour into greased and lightly floured pan. Bake at 350 degrees for 20-30 minutes (depends on your pan) or until center is not sticking and top is golden brown. I'm using this large baking sheet, so I baked it for 20 minutes.
After cooling, I cut the cake into desired pieces. I like to do this before icing so it drains in between the layers.
Icing
1 stick butter or margarine
1lb box powdered sugar
1 ripe banana
1 Tablespoon lemon juice
1 cup nuts (optional)
1 Tablespoon water (if needed)
In a medium saucepan, melt butter over medium heat. Add in banana, lemon juice, and nuts till blended together. Do not boil.
Remove from heat and then add sugar; blending until smooth with no lumps. If it is too dry, add water
Drizzle icing over top, adding as much or as little that you want. I like to cover the whole thing
Let me know what you think about this delicious cake.
