This workhorse of a recipe can parlay into so many different dessert ideas. I have been making it with buttercream frosting but it could work wonderfully with cream cheese frosting. It’s a simple, fool proof recipe that can also be made into muffins if you dial back the sugar and add some nuts to it. Don’t forget my usual PSA on muffins: they are not cake so no need to add icing to them!
1/2 cup of butter
1 cup of sugar
1 cup of mashed bananas
2 cups of flour
1 1/2 teaspoons of baking powder
1 teaspoon of baking soda
1/2 teaspoon of salt
1/2 cup of milk
1 teaspoon of vanilla extract
Preheat oven to 350F.
In large bowl, cream butter and sugar together. Add eggs one a time and then the bananas.
In a small bowl mix together the dry ingredients. Add vanilla extract to milk in a measuring cup.
Incorporate the dry ingredients to butter mixture alternating with the milk. Do not over mix.
Pour batter in a 13 X 8 baking dish or into paper lined muffin cups. Bake cake for 40 minutes (Muffins will take about 25 minutes to bake)
For the icing, I use this trusted recipe from Ricardo: https://www.ricardocuisine.com/en/recipes/5357-vanilla-frosting
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