Banana cake is so different than a banana bread. I used to love banana bread, but after trying this, I am hooked. It is easy, yet so much better. I personally love fluffy cakes over dense bread, so I am convinced this is the cake for me. I am also obsessed with bananas so that gives it a perfect touch of flavor for me. I think when I make it, I am going to add a dash of almond extract for a nutty flavor. It will do wonders, I think!
I have never made a vintage style cake before like this one, so I am excited that THIS awesome cake is the one that I will be trying first. Give it a try along with me!
Ingredients
¾ cup Wesson vegetable oil
4 eggs, beaten
3 cups Gold Medal all-purpose flour
2 cups Domino sugar
1 teaspoon baking soda
1 teaspoon McCormick ground cinnamon
½ teaspoon salt
1 cup over-ripe bananas, mashed
1 teaspoon McCormick vanilla extract
1 cup pecans, plus extra for garnish
Instructions
Spray three 8-inch or 9-inch round baking pans with PAM Original Cooking Spray.
Preheat oven to 350 degrees F.
In a small bowl beat eggs until frothy. Add vegetable oil and whisk until well combined.
In another large mixing bowl, combine flour, sugar, baking soda, ground cinnamon and salt.
Add egg mixture into the flour mixture and whisk until combined. Do not over work this mixture.
Stir in pecans, vanilla and bananas carefully.
Evenly distribute the batter between your three cake pans.
Bake in preheated 350-degree oven for 21 to 22 minutes or until lightly browned. Test cake with a wooden pick, when the pick comes out with no crumbs or dry crumbs the cake is done.
Allow cake to cool completely before frosting with cream cheese frosting.
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Quick Tip: Feel free to just layer this in half, add whipped cream and sliced bananas, and then cover the whole cake with fresh whipped cream
Can this be baked as a bundt cake?