While going through old recipe boxes about twenty years ago, I discovered my grandmother’s banana cake recipe. Now the fun part about this was she was notorious for a pinch and a dash of this and that. Fortunately, she had the actual measurements so I didn’t have to worry about not being able to replicate it.
You are going to fall in love with it. Super moist and full of flavor and a great way to use up bananas in a tasty way instead of the old banana bread and muffin standby that we all know.
Grandma’s Banana Cake
- ⅓ cup butter softened
- ¾ cup packed brown sugar
- 1 teaspoon pure vanilla extract
- 1 egg
- 2 overly ripe bananas mashed
- 1 ½ cups cake flour see notes, if you need to convert flour to cake flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 tablespoons sour milk see notes
- Preheat oven to 350°F. Spray an 8-inch square pan with non-stick cooking spray with flour, like Baker’s Joy.
- In a bowl whisk together flour, baking powder, baking soda, and salt.
- In a second bowl beat together butter, sugar, and vanilla extract, until light and fluffy (approximately 3 – 5 minutes). Then add the egg and the mashed bananas beating to mix.
- To the butter mixture, add the dry ingredients alternately with the sour milk, starting on low, beat until incorporated, then beat on medium-high until smooth.
- Pour into the prepared pan and bake for approximately 30-35 minutes or until a toothpick comes out clean.
- Let cool completely before dusting with confectioners' sugar or applying icing.