Four Banana Cake
Delicious no-butter recipe bakes up great!
Equipment
- two 9 inch round pans
- two 6 inch round pans
- mixer – stand or hand-held
- two mixing bowls
Ingredients
- 2 cups ripe bananas, mashed about 3-4 bananas
dry ingredients
- 4 cups flour
- 1⅓ tsp baking powder
- 1⅓ tsp baking soda
- ¾ tsp salt
- 1 tsp cinnamon
wet ingredients
- ¾ cup vegetable oil
- 1⅓ cup granulated sugar
- ¾ cup brown sugar
- 4 large eggs
- 2 tsp vanilla
- 2 cups buttermilk (DIY buttermilk = 2 cups milk + 1 tbsp vinegar)
frosting
- 1 ½ cups powdered sugar
- ¼ cup unsweetened cocoa powder
- 2 tbsp water
- 1 tsp vanilla
- ⅛ tsp salt
- 1 tsp as needed additional water add if too thick
Instructions
- 350 °F, grease pans
- peel and mash ripe bananas
- Combine flour, baking powder, baking soda, salt and cinnamon. Set aside.
- Use pre-made buttermilk or DYI = 2 cups milk + 1 tbsp vinegar
- Measure and combine oil, granulated sugar and brown sugar. Beat with mixer. Add eggs and vanilla. Beat well with mixer. Add banana and again beat with mixer.
- Alternate 1/3 additions of dry mix and buttermilk, using mixer to blend. Do no over mix.
- Pour/spread the batter into the prepare cake pans.
- at 350°F until the cake rises, turns golden, bounces back when you apply pressure on the top and an inserted toothpick comes our clean of wet batter. When baking with fruit, stay close and watch. Timing depends – 15-30 minutes ballpark. I often gauge my baking by smell – the smell of a delicious baked good filling your kitchen from inside the oven, this usually means it is nearly or IS ready to come out of the oven – so check!