Grandma's Banana Cake Recipe

Light and fluffy, this is a delicate banana cake with a moist middle and a slightly chewy top.

subheading: Cake:

1 ½ c cake flour (or 1 ¾ reg)

1 tsp baking powder

½ tsp baking soda

½ tsp salt

dash of cinnamon

dash of nutmeg

8 tbsp butter or canola oil

¾ c sugar

1 egg, beaten

¾ c mashed bananas (~3)

⅓ c sour milk or buttermilk

1 tsp vanilla

subheading: Peanut butter icing:

2 tbsp butter

2 tbsp peanut butter

a few grains of salt

1 ¼ c sifted icing sugar

2 tsp lemon juice

1 tbsp orange juice

6 drops vanilla

Mix dry ingredients in one bowl, wet in another larger one. Slowly mix dry with wet and pour into a buttered 9" square cake pan.

Top with chocolate chips and bake for 30 to 35 min. in 375 degree oven.

Or, top with peanut butter icing when cooled.

Keeps well in the fridge for 3 to 4 days. Or slice and freeze.

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