Banana Nut Cake
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This recipe is one from my Aunt Beryle. Where it came from, I have no idea...her old recipes are my downfall, there isn't one of her handwritten recipes that have ever failed me. This recipe freezes very well.
1/2 cup unsalted butter or margarine
1 1/2 cups granulated sugar
2 eggs, room temperature
2 cups flour, sifted once
1 teaspoon baking soda, sifted once
1/2 teaspoon salt
3 large bananas, mashed
1 cup walnuts, chopped coarse
Preheat oven at 350 degrees.
In large mixing bowl cream butter and sugar, scrape sides of mixing bowl occasionally while adding sugar.
Add one egg at a time. Combine sifted flour, baking soda and salt, then add 1/3 of this mixture at a time, scraping sides of bowl as adding, bananas next. Add walnuts last.
Pour mixture into a greased tube pan. Bake 50 to 60 minutes or until toothpick comes out clean.
Remove from oven, place on wire cooling rack for 10 minutes. After 10 minutes, invert pan. Cake will release itself for easy removal from pan near end of cooling time.
Kay B. Schriefer, Moline