Reva's Banana Cake


You might be wondering what to do with that one banana that you didn't eat before it got too soft and started to turn black. The answer to that age old problem is to put it in a baggy in the freezer. When you have 6 soft bananas, you can make a Banana Cake in under an hour.




When you are ready to make your delicious, moist Banana Cake, take the bananas from the freezer and let them defrost. Don't be put off because they look black and disgusting. That is expected. Gather the rest of your ingredients and equipment, and preheat the oven to 350 degrees.

Let's get cooking!

When the bananas are limp, don't try to peal them. Just squeeze them out of their peels directly into the blender. Add the eggs, blend, and pour into the mixing bowl.

Next, add the sugar and oil or melted shortening to the blender and mix until very smooth, then add to the mixing bowl. You don't need to clean the blender between these steps.

Add salt and baking soda, then slowly whisk in the flour. You can also add nuts, raisins, cinnamon, coconut, dried cranberries, chocolate chips, or anything else you like in your cake.

Pour the cake mix into the pans and place in the hot oven for 40 to 50 minutes, checking occasionally.

Once they are baked, you can freeze whatever you don't intend to eat right away. Banana Cake is great to keep frozen until you need it for unexpected guests, a potluck, or when your sweet tooth flares up.

You can top them with fresh fruit like berries and a little sour cream, whipping cream, melted chocolate, powered sugar or just nothing at all. Let your creative juices flow! You can't make a mistake with this cake.