Like-Banana-Bread-But-Better Cake

Updated for Like-Banana-Bread-But-Better Muffins

We always seem to end up with overripe bananas, which is actually great because then I can make banana bread! I’ve tried several recipes, and this time decided to try a banana cake recipe. We didn’t do frosting or caramel, just the cake, so it felt like eating banana bread. Which is totally healthy, right? But better…

Update: I wanted to make this again, but a bit lighter. So I cut the butter and made this into muffins, and they are still so delish. The modifications are below…

Here’s what you need:

1 3/4 cups flour

1 teaspoon baking powder

3/4 teaspoon baking soda

1/2 teaspoon salt

1/2 cup white sugar

1/2 cup packed brown sugar

1 stick butter, softened (FOR LIGHTER MUFFINS: 1/2 stick)

2 eggs (FOR LIGHTER MUFFINS: 1 egg and 1 egg white)

3 tablespoons sour cream (FOR LIGHTER MUFFINS: 1/2 cup instead)

1 teaspoon vanilla

2-3 mashed very ripe bananas

1/2 cup walnuts (FOR LIGHTER MUFFINS: add as desired)

Here’s what you do:

1. Preheat the oven to 350 degrees.

2. Sift together flour, baking powder, baking soda and salt in a small bowl and set aside.

3. Using a hand mixer, combine the sugars with the butter. [FOR THE LIGHTER MUFFINS: Combine the sugars, butter and sour cream.] Then beat in the eggs one by one.

4. Then mix in the sour cream, vanilla and mashed bananas. [FOR THE LIGHTER MUFFINS: No additional sour cream here.]

5. Fold in the flour mixture, then stir in the walnuts just to combine. [FOR THE LIGHTER MUFFINS: Add a couple of walnuts here and there to the individual muffins as desired.]

6. Pour into a greased 9-inch cake pan [or muffin tins for the LIGHTER MUFFINS], and bake 40-45 minutes [or 30 minutes for the LIGHTER MUFFINS] until a toothpick comes out clean and it’s golden on top.

Enjoy!

This entry was posted in Breakfast, Sides, Snacks, Sweets and tagged , . Bookmark the permalink.

Comments are closed.