Here’s a nice recipe I adapted from the Nut Cookbook.
It’s the Easy Banana Cake.
1/2 cup butter (1 stick)
1 cup sugar
3/4 cup mashed banana (1 large banana)
2 cups cake flour
1/4 tsp. baking powder
3/4 tsp. baking soda
1/2 tsp. salt
1/4 cup buttermilk
1 tsp. vanilla
1. Cream butter and sugar in large bowl with electric mixer.
2. Beat in eggs, one at a time. Add vanilla.
3. In separate bowl add flour, baking powder, baking soda and salt. Stir well to mix ingredients.
4. Mash banana with fork or use hand grater. Add banana to egg-butter-sugar mixture.
5. Now alternately add portions of the flour mixture and buttermilk to the batter. Mix slowly to blend well.
6. Pour batter into oiled pan approx. 9 x 9 x 3 inches.
7. Bake in preheated 350 degree F. oven for 30 minutes. Reduce heat to 300 degrees F. and bake another 10 minutes.
8. Cool on wire rack before adding your favorite frosting.
From the same book, here’s a great Devil’s Food Cake:
For Mary’s 11th birthday, I baked this cake in a heart shaped pan. The frosting is marshmallow buttercream, flavored with a dash of TripleSec liquer.
This cake was a big hit for Molly’s 4th birthday (2013). Due to her peanut allergy, we use cocoa for the cake and frosting – avoiding chocolate chips, which may come from factories contaminated with peanut products.
I made the cake again for Molly’s 5th birthday, adding an additional egg yolk and substituting 1/2 cup sour cream and 1/2 cup plain yogurt for the buttermilk. And topped it with marshmallow buttercream frosting. Delicious!