Everyday Banana Cake

Whenever I have overripe bananas, I always make this easy cake. You always have all of the ingredients on hand and it mixes up in a hurry. This recipe works for cupcakes, loaf pans, 9 x 13 pyrex or 8 or 9 inch layer cake pans. Frost with your favorite cream cheese or buttercream recipe.

• Ready In: 40 mins
• Serves: 10

Ingredients

• 1  cup sugar
• 2  cups all-purpose flour
• 2  teaspoons baking soda
• 1⁄2 cup water
• 1  cup  ripe banana, mashed
• 1  cup mayonnaise
• 1⁄2 teaspoon cinnamon
• 1  pinch salt
• 3⁄4 cup walnuts, chopped & toasted (optional)

Directions

1. Preheat oven to 350 degrees. Lightly grease cupcake, 9 x 13, or 2 (8 or 9 inch) layer pans.
2. Dump all ingredients (except walnuts) into large bowl.
3. Mix by hand using a wire whisk or wooden spoon just until the dry ingredients are combined. DO NOT OVERMIX.
4. If using walnuts, mix with a teaspoon of flour and then fold into batter.
5. Bake 350 degrees about 30 minutes or until a toothpick comes out clean.
6. Cool on wire rack and frost with favorite frosting, if desired.