Mom’s Banana Cake

This is one of those recipes that feels like home no matter where home happens to be. My mom has been making this banana cake for as long as I can remember, and somehow the recipe even survived a move abroad with us. It’s wonderfully simple, made with just a handful of ingredients and the kind of recipe you can throw together without turning the kitchen upside down. Sweet bananas baked right into the top make it extra delicious, with those caramelized little bites that everyone tries to claim first. And apparently, some recipes really do pass the kid test from one generation to the next, because all the kids ask for this cake. It’s soft, sweet, comforting, and proof that you really don’t need a long ingredient list to make something special. It may be easy enough for an ordinary afternoon, but for us, it’s much more than an easy banana cake. It’s one of those family recipes that has traveled with us, stuck around, and continues to disappear from the pan every single time.

Cook Time 35 mins

Total Time 35 mins

Cooking Temp: 325 F

Ingredients

2 cups flour
1 tbsp baking powder
1 pinch salt
2 cups sugar
4 eggs
1 cup corn oil (you can use any neutral oil)
1 medium orange (just the juice)
2 ripe bananas, sliced
cinnamon

Instructions

1
Preheat oven to 325F.
2
Grease and flour a 9x13 baking dish.
You can use any size pan, but it will change the bake time a little bit.
3
In a blender, combine the eggs, sugar, oil, and orange juice. Blend until smooth.
4
In a large bowl mix the flour, salt, and baking powder together.
5
Add the wet ingredients to the dry ingredients, and hand mix for about two minutes. Go gently, don’t over mix.
6
Add the mixture to the pan, and top with sliced bananas. Sprinkle cinnamon on top.
7
Bake at 325F for 35 minutes or until a toothpick comes out clean when inserted in the middle. (Make sure the toothpick doesn’t hit the banana or you may overbake the cake.)

Read it online: https://www.modernmamaproject.com/recipe/moms-banana-cake/