MY FAVORITE BANANA CAKE
I've been making this for years...and sometimes use it as my banana 'bread'. It's very moist, and has great banana flavor.
I love to let my bananas get black and throw them in the freezer so I can make this anytime I want.
My family doesn't care for nuts in baked goods that much, but some chopped walnuts or pecans would be wonderful in this.
(A no-sugar-added version is on my blog Eating Well...Living Thin, if you're interested in that.)
Vegetable cooking spray
2 teaspoon lemon juice
2/3 cup milk
2 1/3 cups flour
1 2/3 cups sugar
1 1/4 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2/3 cup shortening
2/3 cup mashed, very ripe bananas
Preheat oven to 350 degrees. Coat two 8 or 9-inch cake pans with the vegetable cooking spray and set aside.
In a small bowl stir together the lemon juice and milk and let sit for a minute.
In large bowl combine the flour, sugar, baking powder, baking soda, and salt. Beat in the shortening, banana, and milk mixture for 2 minutes. Beat in the eggs for another 2 minutes. Pour into prepared pans and bake for 25-35 minutes or until when a toothpick is inserted in the middle, moist crumbs are attached. Allow to cool in pans on wire rack for 10 minutes. Turn out, and cool completely. Frost if desired.