This is a moist, buttery banana cake loaded with banana flavour. It is a snap to mix up. If I have a banana or two that gets over-ripe, I simply freeze them whole until I get enough to use in this recipe.
I use a non-stick Bundt pan and make Banana Cake out of this one recipe. The dark colour on the pan is why I keep the temperature a bit low whilst it is in the oven.
* 1 cup butter or margarine
* 2 cups sugar
* 4 eggs
* 1/4 teaspoon salt
*1 tsp white vinegar, lemon juice or orange juice (the acid helps the bi-carb soda to work)
* 2 teaspoons bi-carbonate (baking) soda
* 4 cups flour
* 6 large bananas, very ripe, mashed
* 1 cup broken or chopped pecans or walnuts
Cream together butter and sugar. Add eggs, one at a time, beating after each addition. Sift dry ingredients together; add to creamed mixture. Stir in bananas and chopped pecans.
Pour banana nut bread batter into a well greased Bundt Pan or 2 well-greased loaf pans
Bake at 165°/ 325° for about 1 hour and 15 minutes, or until a toothpick inserted in centre comes out clean. This banana nut cake recipe makes one Bundt Cake or 2 loaves.