So I'm always looking for new ways for using ripe bananas. (You can only eat so much banana bread.) I tried to make a banana cake in the past but it came out REALLY dense. However, this recipe is perfect. Not sure if it's the mixing method or the oil vs. butter but this cake is lighter than the previous version tested with a good cake texture. Not to mention, a good banana flavor -- especially when paired with the King for Frostings...that's right, my Peanut Butter and Banana Buttercream Frosting.
- DRY INGREDIENTS
- 2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- BANANA PUREE
- 3-4 bananas
- 1/4 cup milk
- 4 Tablespoons butter, softened
- 2 Tablespoons oil
- 3/4 cup sugar
- 2 eggs, room temperature
- 1 egg white, room temperature
- 1 teaspoon vanilla
Preheat oven to 350.
Grease to 8" cake pans or line cupcake pan.
Sift dry ingredients together and set aside.
Using a blender, puree the bananas. This should alone create about 1-3/4 to 2 cups. Mix in milk then set aside.
In a mixer, cream butter, oil, and sugar.
Add eggs and egg white, one at a time, making sure each is well incorporated before adding the next.
Mix in half the dry ingredients, followed by the banana puree.
Add the remaining dry ingredients then pour into baking pans/cups.
Bake until wooden picks come out clean. About 40-45 minutes.
Once cooled, frost cakes or eat plain.