Banana Cake

Dickens bought some unripened bananas a few days ago, hoping that when we are all no longer coughing, it will be time to eat them. Unfortunately, the bananas ripened faster than we hoped.

So, instead of banana bread, I opted for banana cake. This cake is moist with the help from the fruit and the smell is just like banana bread. I also frosted the cake to make it look more like a dessert than breakfast bread.

It tasted so good that everyone had seconds. I think you and family will enjoy it as much as mine!

Banana Cake

Preheat oven at 350 F. Lightly grease a 9 inch spring form cake pan and set aside.

1/2 cup of soften butter
1 1/2 cup of sugar
2 eggs
2 cups of flour
1/2 tsp salt
1/4 tsp baking powder
1/2 cup milk
1/2 tsp vanilla
3/4 tsp baking soda (add to mashed bananas)
4 ripe bananas mashed

Cream butter, sugar and eggs. Add vanilla. Mix well.
In a separate bowl, sift flour, baking powder, salt
Add 1/3 of flour mixture to butter/eggs mixture. Add 1/2 of the milk. Mix well.
Repeat until all the flour and milk has been added.
Stir in banana mixture and mix well.

Pour into spring form pan and bake for 45 minutes or until inserted toothpick comes out clean.

Let the cake cool completely before spreading on your choice of icing or frosting.