Banana Montana After School Cake

I don't know about you, but I always have brown bananas sitting around just begging to get used. We like bananas, but somehow there are always 2 or 3 sitting in the fruit bowl turning brown. On rare occasions, there will only be one lonely banana so I will throw it in the freezer until it gets some company. Bottom line, I am always making banana bread, banana muffins, banana cake, banana smoothies... You get the point.

I found this recipe in a cookbook Anya received at Christmas. This cake is perfectly moist and full of yummy banana flavor. I really enjoyed this and so did the rest of the family. I hope you enjoy it, too!

Banana Montana After School Cake
Sticky, Gooey, Messy, Chewy Treats for Kids

1 3/4 cups cake flour
1 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, at room temp
1/2 cup sugar
1/2 cup packed brown sugar
2 eggs, at room temp
1 tsp vanilla
1 cup mashed very ripe banana
1/4 cup buttermilk
3/4 cup diced pecans, toasted and cooled (optional)
Powdered sugar for dusting

Preheat oven to 350. Spray 8 or 9 inch square pan with cooking spray.

In a medium bowl, sift together flour through salt.

In a seperate bowl, cream buter and sugars until light and fluffy, about 4 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla, bananas, and buttermilk just until combined.

With mixer at low speed, beat flour mixture into the banana mixture in two additions. Beat just until combined. Using a rubber spatula, mix in pecans if using.

Spread the batter in prepared pan. Bake until firm and golden brown and a toothpick inserted near center comes out clean, about 50 minutes.

Transfer to a wire rack to cool for 15 minutes. Sprinkle with powdered sugar and cut into 9 squares. Serve warm.

*Note- We also enjoyed this cake at room temp!*