The recipe I have been using (I lost my mom's, my dad gave that book to someone else, but this one sounds right -- it's all in 3s), sounds like it might be something you would like to try. I was thinking the baking powder with the buttermilk might also be an improvement. My mom's had you cream the butter and sugar, add mashed bananas, sift the dry ingredients, then add alternately with the buttermilk. The new one I found said you could dump everything in the mixer bowl, blend and go. I have tried that and have also hybridized the process -- creamed the butter and sugar, then add the bananas and the other stuff. It all works -- just don't over mix it. 2 1/3 c all purpose flour 1 2/3 c sugar 1 1/4 c mashed bananas (about 2) 2/3 c softened butter or margarine 2/3 c finely chopped nuts (I use pecans (Texas and all), but walnuts work too) 2//3 c buttermilk 1 1/4 tsp baking soda 1 1/4 tsp baking powder 3/4 tsp salt 3 eggs You can use either mixing method and bake at 350. I make muffins more often than loaves lately -- you can bake this as mini muffins, standard muffins, loaves, a 13x9 cake or even layers.

Hi there! I just came across this cooking forum as I'm usually spending free time browsing the gardening forums. Anyway I seen you are looking for somthing to do your old bananas and thought you might like to try this one. Kids and DH like it just as much or even better than my Pumpkin Roll. Banana Roll: 3 eggs 1 tsp. baking soda 1 tsp. vanilla 3/4 cup flour 2/3 cup mashed bananas 1 tsp. banana flavoring mix all ingredients together until well blended Filling: 8 oz. cream cheese softened 1 cup powdered sugar 3/4 tsp. vanilla 2 tbls. butter beat together until fluffy Spray jelly roll pan with cooking spray and cover with a sheet of parchment paper leaving enough of an edge to grasp. Pour batter into pan and spread out evenly to all sides. At this point you may sprinkle with finely chopped nuts, totally optional. Bake @ 375 for 15 min. Remove from oven and turn upside down on a clean kitchen toewl dusted with powdered sugar. Carefully remove paper and roll up lengthwise. Let set until cool to the touch. When cake is cool, unroll and remove towel. Spread filling to the edges and reroll. Wrap in more parchment paper and then aluminum foil and chill overnight. Cut cake into desired size slices to serve.

Tracy, here's the banana bread recipe I use. I don't care for bananas but my girls swear it is the best ever, LOL. I sometimes add mini chocolate chips to it. BANANA BREAD ½ cup shortening 1 cup sugar 2 eggs 1 cup mashed bananas 3 tbls. Sour cream 1 tbls lemon juice 2 cups flour 1 ½ tsp baking powder 1 tsp salt ½ tsp baking soda 1 cup chopped pecans Cream shortening and sugar. Beat in eggs, bananas, sour cream and lemon juice. Add flour, baking powder, baking soda and salt, stirring just until dry ingredients are moistened. Fold in nuts. Pour into a greased and floured loaf pan, bake at 350 for 50-60 minutes. Cool in pan 10 minutes, remove and finish cooling on rack. Makes 1 loaf Although I dislike bananas even I'll eat this cake, it's a Rose Levy Birnbaum recipe posted by a member here and it's very good. Truthfully, though, I don't sift the flour and I don't add in batches, I dump everything into the mixer and let it go! Banana Cake (Rose Levy BerenbaumÂs Cordon Rose Cake) Jgarner-Cooking Forum (good as layer cake, elegant, delicate texture) mix together: sifted cake flour 2 cups (200 g) sugar 3/4 c + 2 Tbs (170g) baking soda 1 tsp baking powder 3/4 tsp salt 1/2 tsp puree together: 2 large ripe bananas 1 c (227 g) sour cream 2 Tbs or up to 1/2 c (30 g to 121 g) 2 large eggs 2 (100 g) grated lemon zest 2 tsp (I left this out since I don't like the flavor of lemon with banana) vanilla 1-1/2 tsp soften: Butter 10 Tbs (5 oz) (142 g) Add butter and half of pureed mixture to dry ingredients in stand mixer and mix at medium with paddle for 1-1/2 minutes. Scrape bowl and add rest of banana mixture in two batches, mixing 20 seconds after each addition. Pour into 9"x2" round pan (I just lined the bottom with parchment, no spray or butter) and bake at 350 F for 30 to 40 minutes. Cool for 10 minutes in pan and then turn out onto rack to cool completely. Hint: Use smallest amount of sour cream and 3 bananas for more pronounced banana flavor Cream Cheese Icing Cream cheese, softened 8 oz. Butter, softened 5 TBS (2.5 oz) Sour cream 1 Tbs Vanilla extract 1/2 tsp. Rum 1 Tbs Powdered sugar 1 1/4 C (5 oz) Process (yeah, the food processor) or beat cream cheese, butter, sour cream, and vanilla until smooth. Add powdered sugar and pulse until smooth. Makes enough to frost the top of a 9x13 sheet cake. Annie

Hi B L Fenton, Four guys ... each eat a banana ... per day. So ... small bananas ... make the dollar go farther. Two big bananas (proportionately more flesh, less skin per pound) means more stuff going down red lane ... less going into the compost (no shi!), per dollar going out of pocket, it seems to me. Cut 'em in two ... and if the person to eat the last half of the second banana is going to delay the intake ... ... so, wrap the darn thing in (recycled) aluminum foil, or plastic bag, no less. Unwrapped half way carefully ... the foil should last for a good half dozen cycles (and it doesn't take a large piece - even to wrap [half of] a large banana). Or ... so it seems to me. ole joyfuelled ... (with a bit of help from even [unusually] half of a banana, quite often [usually] a whole banana: somewhat self-indulgent/wasteful, it appears]