Cooking Spells

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Banana Cake

banana cake

My mother-in-law makes this really moist, delectable banana cake, and the thing I love about it the most is that it doesn’t require any eggs. With my sharp sense of smell, I can sniff the raw egg smell in baked goods-cakes and flan. I altered the original recipe slightly by replacing some of the white sugar with brown sugar. This lends it that textured bite. Occasionally I like to add 1/2 cup of chopped pieces of dried pineapple or dates (from the baked goods aisle).  It took me 14 years and the swine flu to get this recipe.  In 2009 when I was bedridden with the pig flu, I told my husband that I craved banana cake.  He immediately called his mom and within minutes this was emailed to me 🙂

  • 1 ½ sticks unsalted butter softened
  • 4 oz cream cheese softened
  • 1 and 1/2 cups sugar
  • 1/2 cup brown sugar
  • 2 cups bleached self-rising flour
  • 1 tsp baking soda
  • ¼ cup buttermilk or sour cream or beaten plain yogurt
  • 3 mashed ripe bananas
  • walnuts ~1/2 cup (optional)

Mix by hand butter, cream cheese, and both sugars. Add mashed bananas and buttermilk and chopped pineapple or dates. Mix baking soda into the flour and then add to the banana mixture. If consistency is hard add a little more buttermilk but keep it a little thicker than cake batter. Pour into a greased and floured 9” by 13” baking pan or bread pan. Sprinkle top with walnuts. Bake in the center of the oven at 350 degrees for about 45 minutes. It is done when a toothpick inserted at the center of the batter comes out clean. Cool and cut in to squares or slice accordingly.  If using a bread pan, grease the bottom and sides and line the bottom with parchment paper cut to size.