If you've been following my blog for any length of time you know that I just adore banana breads and cakes. This one is so good and I'm so happy to share it with all of you. My favorite banana cake for the last few years had been one that you immediately put in the freezer after you remove it from the oven, but this one tops it. Also, if any of you have a dairy allergy, this one is dairy free so that is a plus! This one is also just so simple to make and more than likely you'll have all these ingredients on hand. I absolutely hate recipes that have all kinds of crazy ingredients that you'll likely end up using only one time. Another pet peeve of mine is a recipe that has a loooong list of ingredients. Nope. I just can't be bothered with that. Sometimes simple is the best.
In the meantime, hope you enjoy this banana cake! Original recipe was found here.
2 cups of flour
1 1/2 tsp baking soda
1/2 tsp salt
1 cup of sugar (I used a little less)
1/4 cup oil (I used vegetable)
4 ripe bananas, mashed
1/4 cup water
1 tsp vanilla
Preheat oven to 350 degrees F. Lightly grease a 9 in square baking pan.
In a small bowl, combine the flour, baking soda and salt. In another bowl whisk together the sugar, oil and then add the bananas. Add water and vanilla, stirring to combine.
Add the flour mixture and mix together just until wet.
Bake for 45 to 50
minutes or until a toothpick inserted in center comes out clean.