Going bananas

This is our third baking weekend in a row. The girls are really getting the hang of it and we decided to be bold and bake a banana cake this time.

Now and then, we do buy the occasional commercial banana cake with the artificial flavoring and sugar overkill. But enough of that. We’re baking our own, or at least making this our first attempt at banana cake, and if all goes well, we may open a bakery down the street 😉 , just kidding.

Okay, on with the good stuff…

  • 1/2 cup butter
  • 3/4 cup sugar
  • 3/4 cup light brown sugar
  • 2 eggs
  • 2 1/2 cups flour
  • 1 tablespoon baking soda
  • 4 ripe bananas, mashed
  • 2/3 cup buttermilk
  • 1/2 cup chopped almonds (you can use walnuts if you like)

In a large bowl, cream butter and sugars till light and fluffy. Beat in eggs, one at a time.

Add in the bananas. We used Dole, I think they’re sweeter maybe. Everything went well up to this point. This is where we got clever and tossed in an extra banana 😳 . Clearly a case of going bananas with the bananas!

Then in another bowl, whisk together the dry ingredients. Add flour mixture, then buttermilk to the creamed mixture, alternating between the two. Stir in chopped almonds.

Bake at 350 degrees F for 30 minutes or until done. The end result is this moist banana cake. Looks pretty good, huh? For a first attempt, I mean.

Actually it doesn’t taste too bad either and my girls love it. We would so make this again. Just a couple of things I would do differently next time – reduce the sugar because well, the bananas themselves are naturally sweet, and avoid that banana overkill which I’m thinking, might’ve contributed to the slight sogginess in the final product.

So can we consider this a success? Oui?

Yeah, I definitely think so. It looks, smells and tastes like the real thang. So goodbye, store-bought banana cake?

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  • Tina "The Book Lady"

    Hi – I love banana cake and I guess I never thought of it but the boxed mixes are extremely sweet. I do have a wonderful banana bread recipe I love so I’ve never tried a cake mix before.

    Found you through the Hoppin’Weekend linky:
    Tina “The Book Lady”

  • Michelle Freiberger-Brown

    I’M not a fan of bananas, but I am impressed with you baking from scratch. Cake = bakery in my house. But, like you point out, baking from scratch allows you control things (like sugar overload). Great blog!

  • Steph B

    Def gonna give it a try. We have a lot of frozen bananas in the freezer. My husband went a bit over board when we starting to make our son’s baby food. He thought we needed a lot more than we did!

    • Clairity

      @Mommy’s Minions
      Feel free to leave out the nuts. The banana cake we buy at the store doesn’t have any nuts and it tastes just as good. Good luck and let me know how it goes for you.

  • Brandina

    I’m going to make this for my boyfriend. He loves bananas!

    STumbled this. Mine’s at silverfaeries-dragonflies.blogspot.com/2011/08/creative-endeavors.html

  • Brandi

    I have some frozen overripe bananas in the freezer I was just thinking about the other day! This would be perfect. 🙂 I am going to have to try it on Monday or Tuesday if I can get a little time.

    New follower from Super Stalker Sunday!

    Brandi with Three Fabulous Mommies

  • Jamie (Mama.Mommy.Mom)

    You had me at brown sugar and butter 🙂

    I stumbled your post. If you want to stumble back, you can find mine at mamamommymom.com/2011/08/savory-oven-roasted-potatoes.html

    Jamie @ mamamommymom.com