Banana Cake

Ingredients
2 1/4 c. flour (opt. cake flour)
1 2/3 c. sugar

Omit these 3 items if using self-rising flour.
1 1/4 teaspoon baking soda
1 teaspoon salt
1 1/4 teaspoon baking soda

2/3 c. oil (can reduce to 1/2 c. and use a little more buttermilk or yogurt for a more low-fat cake. Less than 1/2 c. oil makes a dry cake.)
2/3 c. buttermilk (Whole buttermilk is better if you can find it especially if you cut back on the oil. )
3 eggs (1/2 to 2/3 cup)
1 1/4 cup mashed ripe banana (approximately 3 bananas. I put ripe bananas in the freezer with the skin until ready to use.)
1/4 cup tub vanilla frosting melted for glaze

Optional 2/3 cup finely chopped nuts if your family will eat them. More nutrition with the nuts.

Directions
1. Heat oven to 350.
2. Grease and flour pan. (I use Pam.)
3. You can use a 13x9 or 2- 9 inch rounds. I use a tube pan.
4. Mix all ingredients in large mixing bowl.
5. Bake. Start checking the cake after 30 minutes. Cake is done when it is lightly brown and springs back when you push down on the top. You can use the toothpick method.
6. Cool a few minutes. Remove from pan.
7. Drizzle 1/4 c. vanilla tub frosting over the top. If you have extra frosting, you can sparingly knife-spread the frosting on the sides of the cake.


NOTES: This recipe is in an old (1969) ring-binder red Betty Crocker Cookbook. I like the recipe because it has nutritional value even though it is a dessert.