Banana Cake

This is the best banana bread recipe around. Now, it is actually banana cake - which could be why it is so delicious. But, over the years I have cut down on the sugar and added a whole grain. That counts right?? This recipe makes 2 round cakes for layering or 2 loaves or 24 muffins or in my case 1 loaf and 24 mini muffins. Really, it can be whatever you need! Sometimes I even add chocolate chips, or my husband's favorite, butterscotch chips.


I know that everyone knows the old trick of throwing ripe bananas in the freezer for later use, but if you peel them first and throw them in a ziploc - it won't be such a sticky runny mess. I write on the outside of the bag how many bananas made it in there - 3 bananas is usually perfect for this recipe!

Banana Cake

1/2 cup margarine or butter, softened
1 cup sugar
2 large eggs
1 tsp vanilla
2 cups all-purpose flour
2 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1/4 cup millet (ancient grain)
1 1/2 cups mashed banana (approx 3 medium)

1. Cream margarine, sugar, eggs and vanilla together in large bowl until light and fluffy.

2. Combine flour, baking powder, baking soda, salt, cinnamon and millet in medium bowl.

3. Add flour mixture to margarine mixture in 3 additions, alternating with banana in 2 additions, beginning and ending with flour mixture. Beat on low until batter is smooth.

4. Turn into 2 greased loaf pans (or cake/muffin tins).

5. Bake 350 F for 25 minutes or until wooden pick inserted into center comes out clean.

Which do you prefer, muffins or bread??

Enjoy

CC