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This is a delicious cake made with left over bananas. It keeps moist for well over a week and has a beautiful deep brown color.
Ingredients: 2 cups flour 1 tsp baking soda 1/2 tsp salt 1/2 cup butter, softened 1 cup sugar 2 eggs 1 cup very ripe bananas, mashed 1/3 cup milk 1 tsp lemon juice 1/2 cup chopped walnuts
Directions: Preheat oven to 170°
1. Sift the flour, soda and salt in a small bowl and set aside. 2. Cream the butter in a mixer and gradually add the sugar. 3. Add the eggs and bananas and blend thoroughly. 4. Combine the milk and the lemon juice in a measuring cup. 5. Alternately, add the milk and the flour to the batter. Stir in the nuts. 6. Butter a 9"x5"x3" loaf pan. Pour in the batter and bake for 1 to 1-1/4 hours. You may need to cover the cake with wax paper or aluminum foil for the last 1/2 hour to prevent excessive browning. 7. Let cool before slicing. |