January 24, 2011

Moist Banana Cake

I love the smell of coffee cake in the morning, and the wonderful aroma from this cake will fill your home with warmth and happiness! (Unless of course, there's a water leak or you have a houseful of bored kids snowed in with you for the day.) What makes this cake really moist is the addition of overly ripe bananas, at least four large or six small sized. In the past, I've added a few extra ingredients such as shredded coconut, pineapple or blueberries. Comes out great everytime!

Moist Banana Cake
(makes a 13x9 pan)

2 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 stick unsalted butter
1 and 1/2 cups sugar
1/4 teaspoon salt
2 eggs
1 teaspoon vanilla
4 tablespoons of plain yogurt or sour cream
4 large or 6 small ripened bananas (peeled and mashed)

Lightly grease a 13x9 pan and preheat oven to 350 degrees. First, you want to combine your dry ingredients. Sift the flour, baking soda and baking powder together...
....sift, sift, sift....then set aside.
Now cream the butter, sugar and salt together.
Add 2 eggs, vanilla and yogurt (or sour cream.)
Add the dry ingredients to the wet a bit at a time, mixing well between additions.
Blend until smooth and creamy.
Grab some really ugly bananas, the uglier the better...
Peel them up, then give them a good mashing.
Gently fold the bananas into the cake mixture. Pour into the prepared pan. I added a sprinkling of walnuts and chocolate chips, but you can leave it plain, or toss on whatever you'd like. Now bake for 45 minutes.
Check for doneness, then remove from the oven and set aside to cool. Sprinkle with powdered sugar. Put on a pot of coffee and call your friends to visit, or round up those bored kids!

1 comment:

Buttercup said...

This looks great. I often end up with too-ripe bananas.