I have been baking this banana cake for literal decades…it’s probably one of the first recipes I learned how to make. I’ve changed it a bit over time…I used to include walnuts in the cake, but since Moose it allergic to nuts, now I leave them out, and just offer them as a topping for those that like them. To compensate for that, I started adding extra banana, and the flavor is unmistakable!

- 1 cup butter, softened
- 1 cup sugar
- 2 eggs
- 1 cup buttermilk
- 1 1/2 cups mashed, overripe bananas (about three bananas)
- 1 tsp. vanilla extract
- 2 cups flour
- 1 cup quick-cooking oats
- 1 1/2 tsp. baking soda
- 1/2 tsp. salt
Preheat oven to 350. Grease a 9×13 pan. Whisk together flour, oats, baking soda, and salt in medium bowl. Beat butter in bowl of mixer until light and fluffy. Add sugar and eggs; mix well. Add buttermilk, bananas, and vanilla; mix well. Stir in dry ingredients until just combined. Pour into prepared pan and bake for 35-40 or until toothpick inserted in center comes out clean.