Nell's Banana Cake
Yield
24 servingsPrep
30 minCook
30 minReady
2 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | cups |
sugar
|
|
| 1 | cup |
butter
|
|
| 3 | cups |
all-purpose flour
|
|
| 2 | teaspoons |
baking soda
|
|
| 1 | teaspoon |
salt
|
|
| 4 | large |
eggs
|
|
| 7 | tablespoon |
buttermilk
|
|
| 2 | cups |
bananas
mashed |
|
| 2 | teaspoons |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 591 | ml |
sugar
|
|
| 237 | ml |
butter
|
|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
baking soda
|
|
| 5 | ml |
salt
|
|
| 4 | large |
eggs
|
|
| 105 | ml |
buttermilk
|
|
| 473 | ml |
bananas
mashed |
|
| 1E+1 | ml |
vanilla extract
|
|
Directions
Cream: Sugar and butter Sift: Flour, baking soda and salt (set aside) Add eggs one at a time to the creamed mixture, beating well after each addition. Gradually add buttermilk, alternating with flour mixture until all is combined. Fold in: Bananas and vanilla Pour into 3 cake pans and Bake: At 325 degrees for approximately 30 min. Frost with a confectioner's sugar recipe (1½ times the quantity of recipe on box) Or use frosting recipe of your choice. Sprinkle chopped pecans over the top.
