Banana Cake from ripe and leftover bananas

If you have forgotten to eat your bananas. Please do not throw it in the garbage, but make a delicious and easy-to-make banana cake instead. Here is a recipe for a very soft and fluffy banana cake recipe that came from our 4 family generations. This recipe can be used in any cake mold shape or banana muffins. Please see the video for cooking instructions and a lot of baking tips.

INGREDIENTS:

3 3/4 cup wheat flour or all-purpose flour

2 cups of white or brown sugar

150 grams of butter or margarine (lactose-free or margarine)

3 large eggs

3/4 water or milk

2 teaspoons vanilla sugar

1 teaspoon baking powder

1 1/2 teaspoons baking soda

1/2 teaspoon salt

In addition, prepare 30 grams of butter and 1/2 cup of breadcrumbs

INSTRUCTIONS:

Bake at 180C * (350F*)...

25 to 30 minutes for muffins

40 to 45 minutes for a small cake mold

50 to 55 minutes for larger cake mold

Test the cake with a stick to determine if it is ready when there is no flour in the stick. The cake is ready.

You can also put the ripped bananas in your fridge for your next banana cake.

Video instructions by Pannu & Harja.