This recipe was given to me by my sister Joy, back when she was newly married…a very long time ago!
(You’ll love this, their anniversary is 5-6-78. How cool is that?!) I’m sure glad she shared with me, as my family has enjoyed this cake over and over. It’s a definite keeper! We all love to make good use of those aging bananas that are hanging out in our fruit baskets, right? But is it wrong of me to purposely ignore the bananas while their fresh, just so I can make this scrumptious cake? I think not!
Recipe from the collection of: Designs by Jeanne R
2 – 1/4 cups flour
1 – 2/3 cups sugar
1 – 1/4 teaspoon baking soda
1 – 1/4 teaspoon baking powder
1 teaspoon salt
1 teaspoon vanilla
2/3 cup oil
2/3 cup milk with a splash of vinegar (to sour the milk)
1 – 1/4 cups bananas, mashed (about 2 – 1/2 bananas, depending on size)
2/3 cup nuts, chopped (optional)
Preheat the oven to 350 F.
Sift the dry ingredients together, set aside. Cream together the sugar, oil, and eggs. Add the flour and milk, alternating between the two. Add the mashed bananas & nuts, mixing until well incorporated.
Pour into a greased 9″x13″ baking pan, bake about 30 minutes. After the cake has cooled, frost with the Cream Cheese Frosting (see below).
Cream Cheese Frosting:
4 oz. cup cream cheese, softened
1/4 cup butter, softened
2 -1/2 to 3 cups powdered sugar
3/4 teaspoon vanilla, or to taste
a couple of tablespoons milk, or more as needed
Mix together the cream cheese and butter until well blended. Mix in the powdered sugar, add in the milk a little at a time until you’ve reached the desired consistency.
Store the frosted cake in the refrigerator. Enjoy!