Updated: Jul 28
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!
3 bananas, overripe
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.
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