Banana Cake!

Found an easy recipe to productively put those aging bananas to rest! I will probably double it for my purposes because I have more than one banana to use and several people to surprise with something homebaked for the weekend. The following recipe has not been doubled.

Banana Cake ( or cupcakes!)

2 1/4 cups all-purpose flour
1 1/2 cups granulated sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup pureed ripe bananas
3/4 cup buttermilk
1/2 cup shortening
2 teaspoons vanilla
3 teaspoons freshly grated lemon zest
2 eggs
1/2 cup finely chopped nuts, your choice

This recipe will make two 8-inch round cakes or a 11x9x2-inch baking pan. The measurements don't have to be exact. You can go within two inches or so of the given numbers. Light spray your chosen pans with vegetable oil spray. I'm estimating the recipe will make 12-18 cupcakes so if that is your choice, line your muffin pan with cupcake papers.

In a large bowl, mix the flour, sugar, baking powder, baking soda, and salt. Add the rest of the ingredients except for the eggs and nuts. Beat with a mixer until combined. Add eggs and beat until just mixed. Fold in nuts and pour batter into prepared pans.

Bake at 350 degrees for approximately 25-30 minutes depending on the size pan you chose. Cupcakes will take a lot less time so be watchful.

Ideas . . .
Some people like raisins in their banana cake. I like dried cranberries. I do, however, grind them up so you get the taste without the clumps of raisins.

Mini-chocolate chips (about 1/2 cup) would be good in this recipe. Some people might prefer butterscotch-flavored chips.

A lemon glaze wouldn't hurt!