Banana Cake VII

SUBMITTED BY: Lyle Nicholson PHOTO BY: LAURIE BETH

"I developed this recipe after trying many versions and I like this one the best. It's moist and has a sponge-like consistency and is very simple to make. It can also be used in a 9x13 pan."

PREP TIME	30 Min
COOK TIME	1 Hr
READY IN	3 Hrs

SERVINGS & SCALING

Original recipe yield: 2 layer 9 inch cake

USMETRIC

About scaling and conversions

INGREDIENTS

1/2 cup butter, softened
1 cup white sugar
2 eggs
1 egg white
2 tablespoons milk
2 teaspoons vanilla extract
1 1/2 cups mashed bananas
1 1/2 cups all-purpose flour
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground allspice

READ REVIEWS (49)

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Sift flour, baking powder, soda, salt and allspice together and set aside.
In a large bowl, cream the butter and sugar until light and fluffy. Add eggs and egg white and beat well. Add the mashed banana, vanilla and milk. Add the flour mixture and mix until well blended.
Divide batter into two 9 inch pans. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool completely and frost with Cream Cheese Frosting.

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REVIEWS

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Reviewed on Nov. 9, 2004 by kathleen

Absolutely love this version! I did however take the advice of one comment that suggested I scale the recipe to 36 servings for a 9x13 pan and it was a perfect measure. On making this a second time I made 2 changes: First I swapped 1/2 the white sugar for packed brown sugar and instead of allspice I added 1/4 tsp nutmeg and 1/2 tsp cinnamon. Both ways are great, the moistest recipe I've ever made!

9 users found this review helpful

Reviewed on Aug. 29, 2006 by EMMI4495

Super! Turned out much better than others I have tried. I used a 9x9 pan. It was great with a simple cream cheese frosting.

4 users found this review helpful

Reviewed on Oct. 27, 2003 by Brandi

This seems a bit too greasy. I still gave 5 stars because this is the best banana cake I have ever made. I made a banana cake using recipe from this site that called for sour milk and wish I could go back and change that rating to maybe a 4 because the flavor and texture of this cake is excellent, much better. I will make this again with margarine instead of butter or less butter. Thanks for sharing this recipe! Try the Butter Cream Frosting II submitted by Kris, also a keeper.

4 users found this review helpful

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