(Based upon a recipe from Joy of Cooking):
Grease and flour 2 round cake pans (8 or 9 inch) or one 9X13 inch rectangular pan. I usually line pans with waxed paper before I grease and flour.
Preheat oven to 350 degrees
Puree in the blender, two ripe bananas, or enough to make one cup.
Add 1/4 cup plain yogurt or sour cream (fat free is OK) and 1 teaspoon vanilla
2 1/4 cups flour
1/2 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
Cream in a large mixing bowl:
1 and 1/2 cups sugar
1/2 cup margarine (stick not tub)
Add 2 eggs, one at a time, then add the flour mixture, alternating with the banana puree, mixing until smooth after each addition.
Pour batter into preapred pan(s) and bake at 350 until the cake springs back when touched, about 40 minutes.
Frost with a chocolate frosting. If the weather is fair and dry, and you are feeling brave, try this fudge frosting. If it's rainy, make a chocolate confectioners' sugar frosting instead.
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