Growing up in Southern Indiana, I had an Aunt Bessie that would bring over banana cake on most of her visits. It tasted so good and lately I’m been thinking of that cake. I even did a Google search to find out how to make it. Here it is.
• 3/4 cup butter, softened
• 2 cups sugar
• 3 eggs
• 1-1/2 cups mashed ripe bananas (about 3 medium)
• 1-1/2 teaspoons Spice Islands® pure vanilla extract
• 3 cups all-purpose flour
• 1-1/2 teaspoons baking powder
• 1-1/2 teaspoons baking soda
• 3/4 teaspoon salt
• 1 cup buttermilk
• 6 tablespoons peanut butter
• 3 tablespoons butter, softened
• 5-1/4 cups confectioners’ sugar
• 8 to 10 tablespoons 2% milk
• Peanut halves, optional
• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in bananas and vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.
• Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
• For frosting, in a large bowl, beat the peanut butter and butter until smooth. Beat in confectioners’ sugar and enough milk to achieve spreading consistency. Frost between layers and over top and sides of cake. Garnish with peanuts if desired. Yield: 14 servings.
So there you go. Whoever is the first to arrive with a banana cake will get my sincere thank you. You can even take a piece back home with you.
Hey, I did the hard part. I did the Google search.
(Photo of banana cake found while doing that Google search)