Here is my Grandmothers, I have never had better. It is actually a cake, it is very moist. I often save left over ripe bananas by freezing them in the peel. When I want to make a cake I pull them out.
Banana Cake
Nana
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[TD]Regular recipe
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[TD]Doubled
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[TD]1 ¾ C. flour
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[TD]3 ½ C. flour
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[TD]½ C. Butter
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[TD]1 C. butter
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[TD]2 eggs beaten
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[TD]4 eggs beaten
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[TD]1 ½ C. sugar
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[TD]3 C. sugar
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[TD]1 C. mashed bananas
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[TD]2 C. mashed bananas
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[TD]¼ C. milk
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[TD]½ C. milk
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[TD]1 tsp. soda (dissolve in milk)
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[TD]2 tsp. soda (dissolve in milk)
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[TD]Pinch of salt
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[TD]Pinch of salt
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[TD]1 tsp. vanilla
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[TD]2 tsp. vanilla
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[TD]1 C. chopped nuts
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[TD]2 C. chopped nuts
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[TD]1 tsp. baking powder
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[TD]2 tsp. baking powder
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Beat Butter, sugar and eggs in a mixing bowl. Add flour, baking powder, salt, and milk, baking soda mixture. Then add banana, and vanilla. Lastly add chopped pecans. Put cake into a cake pan (we always put it in a loaf pan, and it would take forever to cook)
Bake at 350 degrees.
When I was growing up as I said we put it in a loaf pan. However it takes forever to cook this way, and it is better in big cake pan--you know the rectangle 13x9 I think. It has a bit of a crunchy top from the sugars in the cake. Frost if you like, or serve it up as banana nut bread.