Janet’s Five and Dine

F & L Market has Dole Banana’s for .29 a pound. Use them to make this super yummy , moist banana cake for your holiday table.
  • ½ cup softened butter
  • ¼ cup canola oil
  • 2⅛ cup sugar
  • 2 tsp lemon juice
  • 1½ cup buttermilk, (i use sour milk* or ½ plain yogurt half milk if I don’t have butter milk)
  • 3 eggs
  • 2 tsp vanilla
  • ½ tsp salt
  • 2 tsp baking soda
  • 3 cups all-purpose flour
  • 1½ cups smashed very ripe bananas, I use 3 or 4 bananas
Instructions
  1. Preheat oven to 350 degrees
  2. Grease and flour a bundt pan and set aside
  3. Smash the bananas and mix in the 2 tsp of lemon juice and set aside
  4. Using a hand mixer or your stand mixer combine, butter, oil and sugar and mix thoroughly
  5. Add eggs one at a time and mix just until combined
  6. Add vanilla, salt, and butter milk. Mix well, scrape edges and bottom of bowl to make sure everything is well combined
  7. Add baking soda and flour mix gently and then add bananas and mix gently again.
  8. Pour the cake batter evenly into the greased and floured bundt pan (do not fill bundt pan more than ⅔ full) and bake in the 350 degree oven for 50-60 minutes or until toothpick comes out clean.
  9. Immediately after removing cake from oven. Put cake (still in the pan) into your freezer and freeze for 45-60 minutes.
  10. Remove and drizzle with chocolate ganache. and sprinkle with Walnuts
Ingredients
  • 1 c. heavy cream
  • 1 1/3 c. semi-sweet chocolate chips
  • pinch of salt
Instructions
  1. Heat heavy cream over medium-high heat till boiling.
  2. Pour over chocolate chips in a glass bowl and allow to sit for 10 minutes.
  3. Add salt and whisk together till smooth. Pour over cake, fill cupcakes…So much you can do with it!