Banana cake has been a favorite of my family since I was a little girl. My grandma "Mame" made the best banana cake in the world and whenever we went to visit her in Pennsylvania she would make it for us. I usually make a big two layer cake but since I am watching what I eat I figured if I made a smaller version it would be less for me to eat. Luckily my husband loves banana cake so I didn't have any problem with eating too much of it. This cake was made in an 8 x 8 pan.
1-1/2 cups flour
1/2 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
1/4 tsp cinnamon
1 cup granulated sugar
1/4 cup oil
1/4 cup plain applesauce unsweetened
2 tsp vanilla extract
2 large bananas, mashed
For the icing
1/4 cup butter softened
1 tsp vanilla extract
1 large banana, mashed
2 cups confectioners sugar
1 tbsp heavy cream or milk
Preheat oven to 325 degrees. Spray an 8 x 8 square pan with non-stick cooking spray and set aside.
In a large bowl, combine all the dry ingredients, excluding the sugar. Stir to combine and set aside.
In a different bowl whip the sugar, oil and applesauce together. Stir in eggs, vanilla and mashed banana.
Slowly incorporate the dry ingredients into the wet until just combined. Pour into prepared dish and bake 25-30 minutes or until toothpick comes out clean when inserted. Cool completely.
To make the frosting combine butter, vanilla, bananas and confectioners sugar. Add heavy cream or milk until it is a spreading consistency. Remove cake from pan and frost with the icing.
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