1/2 C butter, softened
1 1/2 C sugar
1 1/4 c mashed ripe bananas (about 2)
2 C flour
1 t baking powder
1 t baking soda
1/2 t salt
1 C buttermilk*
1 t vanilla
• 1 c chopped walnuts (optional)
*If you don’t have buttermilk (I never do), just squeeze the juice of half a lemon into a measuring cup, then fill the rest with milk and let it sit for a minute or two. Same thing.
1/2 C butter, softened (1 stick)
2 C powdered sugar
3 T mashed ripe banana
1 T fresh lemon juice
1/2 t vanilla
pinch of salt
In a mixing bowl, cream the butter and sugar. Add eggs; beat until fluffy. Beat in bananas.
Combine flour, baking powder, soda and salt. Add the flour mixture alternately with the buttermilk to the banana mixture. Fold in the vanilla and nuts. Pour into two greased 8-inch round cake pans. Bake at 375 degrees for 30 – 40 minutes. Cool for 10 minutes; remove from pan. Frost cake when cool.
Thoroughly cream butter and sugar. Add vanilla. Stir in bananas and lemon juice.
Pairs Well With
I got this recipe from a friend of mine and she got it from her mama!