Here’s one of my favorite recipes for using up over ripe bananas, courtesy of my Grandma Hazel.
2 cups sifted all-purpose flower
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 and 1/2 cup sugar
1/2 cup shortening
1/2 cup sour milk (1/2 tablespoon lemon juice or vinegar plus enough milk to equal 1/2 cup – let sit for a few minutes before adding to other ingredients)
1 teaspoon vanilla
1 cup mashed ripe bananas
Preheat oven to 350 degrees. Grease and flour a 9 x 13 inch pan.
In a large bowl, mix together flour, baking powder, baking soda and salt. Set aside. In another bowl, cream sugar and shortening together. Add sour milk, vanilla, mashed bananas and eggs to the sugar mixture. Add wet ingredients to the dry ingredients and mix well.
Pour batter into pan and bake for 30 – 40 minutes or until toothpick inserted in center comes out clean.
Allow to cool completely before frosting. Top with chopped walnuts if desired.
1.) Whip 1/3 cup butter until soft
2.) Slice one medium sized ripe bannan into the butter and beat together until smooth
3.) Mix in 3 cups powdered sugar one cup at a time. Beat until creamy. Add 1/2 teaspoon vanilla.