I purchased this lovely, nonstick, 9-by-9-inch baking pan. It is the perfect size for low-sugar breakfast cakes for the family, leaving a few bites for post-exercise snacks. This banana cake is one of their favorite breakfast cakes.
Ingredients
2 large ripe bananas
2 cups flour
1 tsp baking powder
0.5 tsp baking soda
0.5 tsp cinnamon
0.5 tsp salt
0.5 cup unsalted butter
60g sugar
2 eggs
2 tsp vanilla
1 cup buttermilk
Preparation
Preheat oven to 350F. Grease the 9-by-9 baking shape.
Blend bananas in food processor. Whisk the dry ingredients in a separate bowl.
Add melted butter, eggs, vanilla, and sugar to bananas. Blend briefly and pour into bowl. Combine with dry ingredients until just mixed. Do not overstir.
Pour into baking shape and bake until center is just set. About 20 minutes.
Frost with real caramel frosting.
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