Mmmmm… I am absolutely guilty! I sometimes buy bananas and hide them until they look like this…
If I wait around thinking my bananas will turn over ripe, they will get eaten before that moment happens. There are too many monkeys in the house! So now with perfect bananas, I can make the perfect treat!
3-4 over ripped bananas (about 1 1/2 cups)
3 cups flour
1 1/2 tsp baking soda
3/4 cup softened butter
2 1/4 cups sugar
2 tsp. vanilla
1 1/2 cup milk
2 tbsp vinegar
Pour milk into a small bowl and add vinegar, set aside. Put bananas in mixer bowl and mash. Add flour, soda, butter, sugar, eggs and vanilla. Mix well. Mixture will be dough like. Pour in milk and vinegar mixture. Blend together until a nice batter forms. Bake in a preheated oven at 275 degrees for approximately 1 hour. Check cake to see if it’s done by inserting a toothpick in the middle. When tooth pick pulls out clean, it is done. Remove cake from oven and allow to cool. Top with your favorite cream cheese frosting recipe.
You can use buttermilk in replace of the milk and vinegar.
For more even baking, bake in a metal pan, not glass.
Want to have a super moist cake? Place cake from oven directly into the fridge, setting on hot pads. Leave in fridge for at least an hour.
Want a smooth texture? Mash your bananas using a wire whip attachment on your mixer.
Don’t like cream cheese frosting? Top with a sprinkle of powder sugar and some lemon zest.
Have over ripe bananas and no time to bake? Just toss them in the freezer until you’re able to use them.