Prep 0 mins
Cook 35 mins
Although there are many banana cakes here on Zaar, I couldn't see one just like this. It is more of a snack cake style, not fancy. I found it in my files while in search of something easy and requiring a minimum amount of equipment and workspace. I served it with a sifting of confectioner's sugar over top but you could serve it iced or without a topping if you prefer. I left out the salt when I made it and don't know that it would have made any difference if I used it. I used an 8 inch square pan and initially thought there would be too much batter but there wasn't. Just be careful stirring at the beginning till the dry ingredients start to be incorporated.
- 1 1⁄2 cups all-purpose flour
- 3⁄4 cup granulated sugar
- 1 teaspoon baking powder
- 1⁄4 teaspoon baking soda
- 1⁄8 teaspoon salt
- 2⁄3 cup chopped pecans or 2⁄3 cup walnuts
- 2⁄3 cup mashed very ripe banana
- 1⁄3 cup vegetable oil
- 1⁄3 cup buttermilk, room temperature
- 2 large eggs, room temperature
- Put flour, sugar, baking powder, soda, salt and nuts into an ungreased 8 or 9 inch square pan and stir around with a fork to mix well.
- Measure milk into a measuring cup and beat eggs in lightly with a fork. Add to pan along with bananas and oil. Stir around with the fork until blended and dry ingredients are all incorporated. Use a rubber spatula to scrape any ingredients clinging to sides, in corners or on bottom of pan into the batter and even batter out in the pan.
- Bake at 350 F for 30 to 35 minutes until a wooden pick inserted in center comes out clean.
- Cool in the pan on a rack. Makes 9 servings.