Banana Cake

Banana cake is way underrated! It's a delicious moist cake. It often gets a bad rep because it's made of old bananas, but the blacker a banana gets the more delicious the cake will be. I purposely let bananas get completely black until they start dripping liquid before I peel them and freeze them. Once I have enough I defrost them and bake a delicious banana cake. Never let a banana go to waste again!

Banana Cake

Banana Cake

3 bananas, overripe

2 eggs

1/2 cup butter, melted

1 cup brown sugar

1/2 cup white sugar

2 cups flour

2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

2 tsp. vanilla

1/2 cup milk, sour*

Mash bananas. Add eggs and beat well. Combine in the rest. Do not over mix. Pour into a greased 9X13 pan and bake at 350F until toothpick comes out clean. About 35-45minutes.

*Raw, unpasteurized milk gone sour. Even better when it's thick sour milk. It can be substituted for butter milk, half milk and half sour cream or combine 1 tbsp. vinegar in the milk and let it stand for 10 minutes before adding it to the batter.

Notes

• Let your over ripe bananas go totally black before peeling and freezing them for a cake or bread. They are just better after aging so long.

• Add 4 bananas to this recipe if that's how many you need to use up.

• Sprinkle batter with chocolate chips, if you don't want to serve with icing

Banana Cake