"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Banana Cake Recipe

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This recipe for Banana Cake is from Trish's Best, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



1½ c. mashed, ripe bananas (about 3½ peeled bananas before they’re mashed)
2 tsp. lemon juice
3 c. all purpose flour
1½ tsp. baking soda
¼ tsp. salt
1 small pkg. banana cream instant pudding
1¼ c. vegetable oil
2⅛ c. granulated sugar
3 large eggs
2 tsp. pure vanilla extract
1½ c. buttermilk (substitute: put 1 Tbs plus 1½ tsp. lemon juice in 2c. measuring cup. Add milk until it reaches 1½ c. mark. stir. let stand 5 minutes.
½ c. sour cream

Preheat oven to 275 degrees. Grease your pans. (This recipe will fill a 9 x 13 pan or 2, 8″ round (2″ deep) pans.
In a small bowl, mix mashed bananas with lemon juice and set aside.
In a medium bowl, mix flour, baking soda, pudding mix & salt; set aside.
In a large bowl mix oil & sugar for about 2 minutes.
Beat in eggs, one at a time, then stir in the vanilla extract.
Beat in the flour mixture, alternating with portions of the buttermilk, until both are just incorporated.
Stir in the banana mix & sour cream
Bake for 1 hour (I’ve found that I often need more like an hour and 20 minutes), or until inserted toothpick comes out clean.

Personal Notes:
Personal Notes:
Used half buttercream - half cream cheese frosting on 1st batch...fantastic!




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