Banana Cake recipe

I got this off Pinterest and baked it yesterday.  You HAVE to let it set over night.  Trust me!! I tasted it yesterday and it tasted like NOTHING.  This morning though?  Yum!  The ladies at school loved it—and asked me to share the recipe. 

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 4 tablespoons unsalted butter, at room temperature
  • 2 tablespoons canola oil
  • 3/4 cup granulated sugar
  • 2 large eggs, at room temperature
  • 1 large egg white, at room temperature
  • 1 teaspoon vanilla extract
  • 4 large ripe bananas
  • 1/4 cup milk

***I doubled this so that I could make a 9×13 pan
I had some plain vanilla frosting I had made last week  in the fridge and I put a very thin smear of it on top of the hot cake.  It was just powdered sugar, vanilla, a stick of butter and a spalsh of milk
Preheat oven to 375°. Spray an 8-inch square pan with cooking spray.
Whisk together flour, baking powder, and salt. Set aside.
Using an electric mixer, beat butter, oil, and sugar. Beat in eggs and egg white, 1 at a time, mixing well after each addition. Mix in vanilla.
In a separate bowl, mash bananas with milk. Set aside.
Gradually mix half of dry ingredients into butter mixture. Mix in bananas. Mix in remaining dry ingredients. Pour cake batter into prepared baking pan.
Bake 40-45 minutes, or until a toothpick inserted into center of cake comes out clean. Cool cake in pan on wire rack.

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