This is a very old cake recipe that is very moist and just plain yummy.
You can use this cake to make wonderful muffins or banana bread.
The secret to this recipe is to choose bananas that are very ripe.
1 Stick of butter that has been softened to room temperature
1&3/4 Cups of sugar
3 Large eggs
4 Ripe bananas
2 1/2 Cups of flour
1 Tablespoon of baking soda
A dash of salt
2/3 Cup of buttermilk
1/2 Cup of chopped nuts
1/4 Cup of chopped raisins or dates
This recipe will serve 12 adults.
Preheat the oven to 350 degrees Fahrenheit.
Prepare two 8 inch cake pans by buttering them and dusting them lightly with flour.
If you prefer, you can also use Baker's Joy nonstick cooking spray.
Cream together the butter and the sugar.
Add the bananas and eggs. Mix them together well.
Using a separate bowl, blend together the flour, baking soda and salt. Alternately add in the dry ingredients to the banana mixture and then the buttermilk.
Beat with either a manual hand mixer or an electric one until you have a smooth consistency.
Add the nuts and dates (or raisins).
Bake for thirty minutes.
Make sure that the cake is done before removing it from the oven. Because it is such a thick cake it can take a bit longer to cook, depending upon your oven.
Test the cake by inserting a bamboo skewer all the way through the middle. If it comes out clean, it's done.
Once you're sure that the cake is done, take it out of the oven.
Place it on a dampened hand towel to dry. Using a dampened hand towel will keep the layers of this dense cake from sinking.
After the cake has cooled completely, top it off by dusting on some powdered sugar.
If you prefer, you may also use chocolate or white cake icing or even whipped cream.