What do you do when you have 2-3 old, black bananas sitting on your kitchen counter? I make this luscious, light and easy Banana Cake.

Last week I shared a sample with some Italian friends and they liked it so much I decided to post the recipe. However, I’ve adapted it a little from the original recipe in O Taste & See Some More!  to make it a little simpler.

Light-as-a-Feather Banana Cake

Yield: Serves 12-15

Light-as-a-Feather Banana Cake


  • 2 1/2 C (325 g) flour
  • 1 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 C. (250 ml) milk
  • 1 T. vinegar
  • 3/4 C. mashed bananas (2 very ripe bananas)
  • 8 T. (115 g) butter
  • 4 T. vegetable oil
  • 3/4 C. (185 g) brown sugar, firmly packed
  • 3/4 C. (185 g) sugar
  • 1 tsp. vanilla
  • 3 eggs


  1. Combine the flour,baking soda and salt. Set aside.
  2. In a separate bowl mashed bananas until smooth. Add the milk and vinegar and set this mixutre aside as well.
  3. Cream the butter, oil, both sugars and vanilla in a medium-sized bowl with a mixer until well blended. Add the eggs and beat well.
  4. Now add the flour mixture alternately with the banana/milk mixture, stirring by hand after each addition to mix thoroughly.
  5. Pour the batter into a greased 9X13-inch. (23X33 cm) pan, or cupcake tins.
  6. Bake at 350° F (180° C) for 30-35 minutes (20-5 minutes for the cupcakes) or until a toothpick inserted in the center comes out clean.
  7. Serve plain, with whipped cream.

This recipe is adapted from Banana Cake Par Excellance on page 163 of O Taste & See Some More!


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