When we have overripe bananas I usually make smoothies or banana pancakes out of them. This time my intention was to make banana bread instead so we could enjoy it for breakfast in the morning. But my son had other ideas, so I lured him into the kitchen to make this banana cake from scratch. We don't like a cake heavy on frosting, so we ate it bare, but I'm thinking we might try a light cream cheese frosting next time. A few mini chocolate chips mixed into the batter might be another yummy variation.
Ben has been helping me in the kitchen since he could stand. He's also taken a couple of kids cooking classes. He especially loves baking. He's known how to measure and level off flour since he was about 5. I love that he has these skills to carry him into life. He may not make a career out of it, but he'll be able to cook for himself.
The cake is light and moist with a banana flavor that's not overpowering.
Tip: If you don't have sour milk, add about 2tsp of vinegar to the cup of milk and let it sit for 5-10 minutes.
Ben's Banana Cake
- 1/2 c salted butter
- 1 c sugar
- 2 eggs
- 2 1/4 c flour
- 1/2 tsp baking soda
- 1 cup mashed banana.
- 1/4 c sour milk
- 1 tsp vanilla
Preheat over to 350 degrees. Cream the butter and sugar together. Add the eggs and mix well. Stir in dry ingredients. Add mashed banana, milk, and vanilla. Mix thoroughly.
Pour batter into two 8 inch pans lined with parchment. Bake for 25-30 minutes, or until a toothpick comes out nearly clean.
Let cool before removing from pan. If desired, frost or lightly sprinkle with powdered sugar.