Banana Cake

  • 54 mins total
  • 10 mins prep
  • 44 mins cook
  • 10 mins Resting Time
  • serves 6 people
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Here I am, again with the dilemma of what to do with ripe bananas. I do not want to freeze them.  However, I do I have the best recipe for you.  Banana Cake.  Actually this recipe I always make it into bread loaves and today I was in the mood for something new. Used my bundt mold.

It cooked to perfection within the same amount of time as a loaf would, and as moist as ever.  Not too sweet, fluffy light and so tasty. Perfect for afternoon tea, with whipped cream.  With your favorite ice cream over it.  The possibilities are endless with this dessert. A fail-proof recipe that I have been making for the past 30 plus years.

Giangi's Kitchen Signature

 

Banana Cake

  • 54 mins total
  • 10 mins prep
  • 44 mins cook
  • 10 mins Resting Time
  • serves 6 people

Ingredients

Original recipe yields 6 servings

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  • 2 cups granulated sugar
  • 1 cup unsalted butter, softened
  • 6 ripe bananas, mashed with a fork
  • 4 eggs well beated
  • 2 1/2 cups flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt

Instructions

  1. Preheat oven to 350°.

  2. In a KitchenAid mixer, beat together sugar and butter until light and fluffy. Add bananas and eggs, beating until well-mixed.

  3. Sift together dry ingredients. Blend with the bananas mixture but do not over mix.

  4. Grease a bundt pan and drop the banana mixture evening out the top. Bake for 45 minutes to one hour, until firm in the center and the edges begin to separate from pans. Do not over bake.

  5. Cool on a rack for 10 minutes before removing from pans. 

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