Super moist and delicious. The perfect cake for when you need to take a dish or family is coming for dinner. There is something special about a cake when you know what is in it and can pronounce all the ingredients.

This is a family recipe of a family friend (thanks Janet).  I have learned to accept gifts of this type. Many are great in an old fashion way (I can’t remember the last time I used a shifter…). If you have a family favorite, email it to me.

Rating:

A solid 4. Add some cream cheese frosting and you can get a 5 out of me.

Notes: Cut in half for a more user friendly version. If you don’t have a shifter, just mix the dry ingredients well and you should be good to go.

Buttermilk note: I used dried buttermilk that I keep on hand. You can
use real buttermilk of course or make a substitute with 2/3 cup of milk
and 2 t of vinegar or lemon juice.

Preheat oven to 350.

Shift together 2 1/2 cups AP flour with 1 t salt, 1 1/2 tsp baking powder and baking soda. Set aside.

Mash 3 bananas (riper is better). Set aside.

Combine 2/3 cup butter and 1 1/3 cup sugar. Cream with a stand mixer or hand mixer.

With mixer continuing to run: Add 2 eggs. Add 1/2 of the flour mixture. 1/3 cup buttermilk. And the mashed bananas. Continue to beat. Add the remainder of the flour mixture and 1/3 cup more of buttermilk. (Buttermilk note: I used dried buttermilk that I keep on hand. You can use real buttermilk of course or make a substitute with 2/3 cup of milk and 2 t of vinegar or lemon juice.). Add 3/4 cup chopped walnuts and fold in well.

Prep 9 by 12 baking pan with a thin coat of butter and a light flour coat.

Add to pan and spread evenly.

Bake for about 40 minutes until toothpick comes out clean.

Updated

June 7 2013

Dan Mikesell