- 3 very ripe bananas, mashed
- 1/2 cup margarine (1 stick), melted
- 1 cup honey
- 2 large eggs
- 1 teaspoon vanilla
- 1 cup yogurt (homemade is fine)
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2-1/2 cups whole wheat flour
Mash the bananas in a large bowl. Try to get
them as lump-free as you can. Add the melted
margarine, honey and eggs. Beat well. Add
the vanilla and yogurt. Continue beating
until the mixture is relatively smooth.
Sprinkle in the baking soda, baking powder,
salt and whole wheat flour. Beat for 30 to
40 strokes, or until everything is evenly
combined. Turn the batter into a well oiled
9 by 13-inch rectangular pan. Bake at 350°
for about 35 minutes. Remove from the oven
when the top springs back when you lightly
press on it with a clean finger. Allow to
cool before frosting. Cut into 24 pieces and
serve.
Variations: If desired you may add a
cup of raisins or chopped walnuts, or both.
Raisins are best if you soak them for a few
minutes in hot tap water. This plumps them
up and makes them juicy. Drain the raisins
well before stirring them into the batter.
Other nuts may be used instead of walnuts,
but walnuts are traditional. Personally I
like almonds in this cake just as well as
walnuts.
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