Total Time
50mins
Prep 15 mins
Cook 35 mins

Best moist cake, unlike banana bread which is sometimes dry. Good unfrosted or with a cream cheese frosting. Use really, really ripe bananas.

Ingredients Nutrition

Directions

  1. Cream oleo & sugar, add eggs and beat well.
  2. Sift flour with salt & baking powder and add alternately with the milk and vanilla to the creamed mixture of sugar and egg & oleo. Add nuts.
  3. Mash the bananas and add the soda. Add to above mixture.
  4. Bake in a 9 X 13 baking pan which has been greased. 325 to 350 degrees for 35 to 40 minutes or until lightly brown.

Reviews

(7)
Most Helpful

Oh...My...Goodness. SOOOO delicious and moist. I omitted the nuts (didn't have on hand) and replaced with bittersweet chocolate chips. Poured into 2 9" round pans to make a layered cake and iced with Cream Cheese Frosting. HEAVEN on earth. You MUST try this recipe!

Emmy's Mum July 22, 2009

This is our new family favorite. Moist, easy, and can be dressed up or down. I also replaced the butter with VCO coconut oil. I do in all my recipes. Absolutely delicious, the cake surpassed my expectations! I used a cream cheese icing and sprinkled with fine pecans and cinnamon. A definite plus reason not to fret over too ripe bananas.

Maeven6 March 16, 2007

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a