Total Time
1hr 10mins
Prep 10 mins
Cook 1 hr

This is how I use those leftover black bananas. Sometimes I use the little tiny bananas because they have such an intense flavour. When I'm busy I freeze the bananas just for this cake. This recipe makes great cupcakes that freeze well. I've been making this recipe for 12 years, I hope that you enjoy it as much as we do...

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. Cream the butter, add sugar and eggs.
  3. Mix well, add the bananas, nuts and vanilla.
  4. Prepare the sour milk by stirring the lemon juice into the milk.
  5. Sift the dry ingredients and add them to the banana mixture.
  6. Mix in the sour milk gently.
  7. Pour into a prepared 9 x 12" pan.
  8. Bake at 350 degrees for 45 min - 1 hour (until firm in the center).
  9. *We find this cake sweet, so I usually just sprinkle icing sugar on top and serve it warm with vanilla bean ice cream.
  10. It's also nice with vanilla or chocolate buttercream frosting.
  11. If making cupcakes, bake for 15 - 20 minutes, or until toothpick comes out clean.
Most Helpful

excellent! easy recipe, just the right sweetness, the kids inhaled it :)
used Self Raising Flour, so left out the salt and raising agents. made 12 large cupcakes, and a small tray, this will be THE recipe from now on :)
made for Aussie swap March 1012

mummamills March 14, 2012

This cake is very tasty with lots of banana flavor (though that could be because i used 4 dark brown bananas..). I followed just as written but without the walnuts. I definitely think it would stand up by itself without frosting because it's sweet but I did use a clasic cream cheese frosting, which compliments it nicely. The only reasons it didn't get 5 stars were for the dense texture, more like banana bread than a cake, and that it definitely doesn't need an hour. I cooked it for 50 minutes and the edges were burned! 45 next time- and there will be a next time.

newmama June 11, 2009

That is the BEST banana cake ever, my boy-friend and I Love it very much. Just want to say thanks for post this wonderful recipe.

Ayen February 12, 2007