I have often (okay, a few times) discussed my mother’s lack of culinary skills.

Well, I had a hankering for banana cake.  (What is it with me and bananas lately?  First banana bread, now this?)

So I look in my database for dessert recipes and there is one “Mom’s Banana Cake”.  Hmmmm.  I don’t remember my mom ever making us banana cake.  Wonder why?

So I decided to make it.

I’m sure it’s one of my mom’s recipe because, like most of her cooking endeavors, it required all the bowls and cups and spoons. 

But it was worth it.

Soooooooo good.  So moist (and it stayed moist).

I topped it with buttercream frosting (from scratch)

Here is the cake recipe:

2 C sugar
1 C butter, softened
4 beaten eggs
6 mashed ripe bananas
1/2 t vanilla or almond extract
2 1/2 C flour
2 t baking soda
1 t sale
Preheat 350˚            
Cream sugar and butter until fluffy; add eggs, bananas and extract.  Sift together flour, baking soda and salt.  Add gradually to wet ingredients, mix well.  Pour into 9×12 pan.  Bake 1 hour.  Let cool 1 hour in pan then remove. 
FROSTING 3 C powdered sugar, 1 C softened butter, ½ t vanilla, 3 T milk/cream – beat until smooth

So for all the things you couldn’t make mom – apparently you had a banana cake recipe that is the bomb – so why didn’t you ever make it for us?

Oh well.  The secret is out now!

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