From time to time, everyone has some overly ripe bananas. You can use either fully ripe or overripe bananas (even if you have stored them in the freezer) to make banana cake. Top the cake off with your favourite icing or fresh fruit and whipped cream or ice cream. No matter when you make banana cake, your family and friends will appreciate the texture and flavour of a moist and tasty homemade treat.
- Skill level:
- Moderately Easy
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Things you need
- Measuring spoons
- 1 Tbsp vinegar
- Measuring cups
- 3/4 cup milk
- Small bowl
- Waxed paper
- 9-by-13-inch cake pan
- 4 cups flour
- Flour sifter
- Mixing spoon
- Plastic baking spatula
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2/3 cup butter
- Electric mixer
- Mixing bowl
- 1.5 cups sugar
- 2 eggs
- 1 tsp vanilla extract
- 3 bananas (1 cup)
Turn on the oven and set the temperature to 350F.
Make sour milk by using the measuring spoons to measure 1 tbsp of vinegar and the measuring cups to measure 3/4 cup of milk. Pour the vinegar and milk into the small bowl and set the bowl aside.
Use a small piece of waxed paper dipped in shortening to grease the sides and bottom of the cake pan. Spoon a small amount of flour into the cake pan and turn the pan until the flour covers the shortening. Empty out the excess flour. Set the pan aside.
Place the flour sifter onto a 10-inch piece of waxed paper laid on a flat surface. Use a mixing spoon to fill the sifter with 3 to 4 cups of flour. Sift the flour into a heap on the waxed paper. Place the sifter onto the saucer.
Spoon the sifted flour a into the 1-cup measuring cup twice. Level the flour in the cup by sliding the flat edge of the plastic spatula across the top of the cup. Empty the flour into the sifter. Fill the 1/2 cup measuring cup with flour, level it and pour it into the sifter.
Use the measuring spoons to measure 1 level tsp baking powder, 1 level tsp baking soda and 1 level tsp salt and add to the flour in the sifter. Set the sifter aside.
Use the measuring cups to measure 2/3 cup butter. Scrape the butter into the mixing bowl with the plastic spatula. Whip for 30 seconds using the mixer.
Add 1 1/2 cup sugar, 2 eggs, the sour milk and 1 tsp vanilla, mixing after each addition. Mash three bananas with a fork in the small bowl, add the bananas to the mixture and mix. Scrape the bowl frequently with the plastic spatula.
Sift small mounds of the dry ingredients onto the saucer and pour each mound into the wet mixture. Mix after adding each mound and continue until you finish adding all of the sifted dry ingredients. Beat for 2 minutes.
Pour the batter into the cake pan. Bake in the oven for 30 to 35 minutes or until a toothpick inserted into the centre comes out dry.
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