Heritage Banana Cake
This recipe has been traveling from baker to baker since the 1960s. It's just too good not to share with all of you. Go bananas!
2/3 Cup Butter
1 1/2 Cup Sugar (1 1/4 C works too)
1/2 Cup Buttermilk
2 tsp Vanilla
1 tsp Baking Soda
1 tsp Baking Powder
2 Cups Heritage Whole Wheat Pastry Flour
2-3 Large, very ripe bananas.
2 Cups Sifted organic powdered sugar
Add whole milk or half and half to drizzling thickness.
Heat oven at 350F for at least 30 minutes.
Beat butter and sugar until well creamed. Add eggs one at time, beating well. Stir in vanilla
Sift dry ingredients together and add alternately with the buttermilk, beating well. Stir in mashed bananas.
Grease a 9x13 pan with oil (coconut oil gives it a hint of different flavor).
Bake for 20-30 minutes or until a toothpick comes out clean.
When cool, sprinkle with sifted, organic powdered sugar or drizzle a glaze over it. This cake is very moist and no matter how much powdered sugar is put on it, the cake sucks it up.
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