Saturday, January 29, 2011

Banana Cake - Alternatively, Two loaves of Banana Bread

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.

K (d) or K (p) if margarine is used

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