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.