Everyday Banana Cake

Submitted by Deja A

"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: 40mins
• Ingredients: 9
• 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.

Reviews

[kittycatmom]

I was really suprised, I have had chocolate versions of mayo cakes, but never banana. This is very moist and delicious! I actually made these into cupcakes since DH wanted to take these as a treat to the kids where he works. I also frosted with cream cheese frosting. Thanks Deja A! I'll make these again! Made for 2009 Spring PAC

 

[Chef 313014]

Good and moist! I used cream cheese frosting on top and omitted the walnuts as I didn't have any. Was a nice change from chocolate mayo cake. Thanks for posting!