We found this recipe on an old, yellowed index card, tucked away with other family recipes in a forgotten box on a high shelf in our kitchen. The card includes the following note: “May be frosted with a banana frosting or eaten plain.” Either way, it’s delicious. We love the rich, moist texture and robust banana taste, and agreed that it needs no frosting.
1/2 cup cooking oil
1 1/2 cups sugar
2 cups mashed bananas
1/2 tsp. baking soda
1/4 cup milk plus 1 tsp. vinegar (mixed together)
1 3/4 cups flour
1 tsp. baking powder
1/2 tsp. salt
1 cup chopped nuts (optional)
Grease and flour two 8-inch round or square cake pans.
Mix cooking oil and sugar until well blended; add eggs and bananas. Beat well.
Add soda to milk and vinegar mixture. Combine flour, baking powder and salt, then add to banana batter alternately with milk and vinegar mixture. Add chopped nuts (optional) and mix well.
Pour into cake pans and bake at 325F for 25 to 30 minutes or until golden brown.