In my recipe box I have an old worn card from my grandmother for “Linda’s favorite banana cake”. Linda is my mother and this recipe card is from 1950’s rural Oklahoma. Boy have times changed, the recipe calls for white flour and 3 cups of white sugar, in addition to bananas, vanilla, eggs and such. The cake in the recipe was topped with banana vanilla frosting.
I felt this cake was too decadent to serve to my family on a week night, I made some “healthy” adaptations. I reduced the sugar and used brown sugar instead, and I substituted some of the flour for whole wheat and buckwheat. I also used mild olive oil instead of sunflower oil. The cake turned out just a bit sweet. I served it with whipped cream for desert and then we are some for breakfast.
- 3 (2 cups) mashed ripe banana
- 1 cup brown sugar
- 2 eggs
- 1/2 cup mild olive oil
- 1 cup buttermilk
- 2 cups flour (1 c white/ 1/2 c buckwheat/ 1/2 c whole wheat)
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp vanilla
- 1 cup chopped pecans
Preheat the oven to 350 degrees. Mix banana, vanilla, sugar, eggs and buttermilk and oil. Separately combine dry ingredients, then fold into the wet mixture. Add the pecans and spread into a buttered 9 inch loaf pan. Bake for 40-50 minutes. Baking times vary so be sure to test the cake by inserting a clean knife in the center and checking that it comes out dry. Serve plain or with whipped cream.