I made this this morning with some over ripe bananas, and tought I'd share it here with you. I have broken this very easy recipe down so that if a 9x13 cake is just too big for your family, you can have the option of making an 8 or 9" square cake. Our son requests this cake really often. We hope that you enjoy it.
Moist Banana Cake
2 1/2 cups all purpose flour
1 1/2 cups sugar
1/2 teaspoon salt
1 teaspoon baking powder
2 teaspoons baking soda
1/2 cup vegetable oil
2 eggs
1 cup buttermilk/or sour milk
1 teaspoon vanilla
3 large over ripe bananas, mashed*
Measure dry ingredients into a bowl and stir. Add oil, eggs, buttermilk, vanilla and bananas. Mix with electric mixer on low for 1 minute. Increase mixer speed to medium and beat 2 minutes. Pour batter into a greased (or Pam sprayed) 9x13 pan.
Bake 35-40 minutes or until a wooden toothpick inserted near center comes out clean.
Cool and ice with the following frosting:
1 lb. confectioners sugar
1/4 teaspoon salt
1/4 cup butter/or margarine
1/4 cup Crisco
1 teaspoon vanilla
1/4 cup milk
Place ingredients in mixing bowl. With electric mixer beat on low speed to combine. Increase mixer to high speed and beat 3-5 minutes until smooth and very creamy.
For an 8x8 or 9x9" square pan
1 1/4 cups flour
3/4 cups sugar
1/4 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon baking soda
1/4 cup oil
1 egg
1/2 cup buttermilk
1 teaspoon vanilla
1 1/2 large or 2 medium over ripe bananas*
Icing:
8 oz. confectioners sugar
1/8th teaspoon (pinch) salt
2 Tablespoons butter or margarine
2 Tablespoons Crisco
1/2 teaspoon vanilla
2 Tablespoons milk
*I just squeeze the bananas in their skins to soften, open, and press out into the bowl.