Banana Cake

We were getting sick of banana bread, if that is possible, and the kids decided for the week that they were not eating bananas. So, we tried a banana cake and said kids went crazy for it! The seven-year old ate most of it by himself for breakfasts many days in a row. We topped ours with a chocolate ganache but feel free to top with cream cheese frosting or vanilla ice cream. The cake is not too sweet and very moist thanks to the buttermilk and the graham flour gives it a nice texture. 

Banana Cake 
Makes 1 9 inch cake
2-3 ripe bananas, mashed 
1 ½ c flour
1 ½ c graham flour
1 tsp. baking soda
1 tsp. baking powder
½ tsp. cinnamon
½ tsp. nutmeg
½ tsp. salt
¾ c canola or coconut oil
1 c sugar
½ c light brown sugar
3 eggs, whisked
2 tsp. vanilla extract
1 ½ cup buttermilk

Preheat oven to 350 degrees

Spray or butter your cake pan so batter will not stick and set aside.

In large bowl whisk together the flour, graham flour, baking powder, baking soda, salt, cinnamon, and nutmeg and set aside.

In a stand mixer or bowl with a hand mixer cream the oil and the sugars together for about 2 minutes. Add the mashed bananas, the eggs and the vanilla and briefly beat until mixed. Then add the dry ingredients alternating with the buttermilk and ending with the dry ingredients. (Dry can be done in 3 parts.) Batter will be lumpy so do not over mix.

​Pour batter into prepared cake pan and bake for 45-50 minutes until a toothpick inserted in the middle comes out clean.

*Frosting is optional: you can top with your favorite cream cheese frosting or drizzle with chocolate ganache. 



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