- 2 ½ cups mashed very ripe bananas (about 4 bananas)
- ⅓ to ½ cup buttermilk
- 1 teaspoon vanilla extract
- ½ cup (1 stick) Challenge Unsalted Butter
- 1 ½ cups sugar
- 2 large eggs
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon salt
- ¾ cup chopped walnuts
1Heat mashed bananas in microwave about 3 minutes, stirring frequently.* Put hot mashed bananas in a mesh strainer over a small bowl. Strain the pulp for about 15 minutes stirring frequently. There should be about a cup of strained pulp and ¾ cup liquid. Reserve the pulp. Pour the liquid into a small sauce pan, bring to a boil and reduce the volume by half. Pour concentrated liquid into a one-cup glass measuring cup and allow to cool.
2Preheat oven to 350⁰F. Butter a 9-inch square pan.
3Add buttermilk to banana liquid so liquid level measures ⅔ cup. Add vanilla and set aside.
4Cream butter and sugar.
5Blend eggs and banana pulp into butter/sugar mixture.
6Whisk together flour, baking soda, and salt.
7Add dry ingredients, alternating with banana liquid/buttermilk mixture. Mix until well blended. Pour into prepared pan.
8Sprinkle nuts evenly over top of batter. Bake 40 minutes or until cake tests done.
!An alternative method is to put bananas in a freezer bag, mash them flat, freeze solid and then thaw. This will also release the liquid which can then be concentrated. You can take advantage of the 1 or 2 too-soft-to-eat bananas by freezing the ripe banana pulp until enough saved to make bread. Putting sliced bananas in a food storage sized zip-loc bag (remove air) makes them easier and less messy to mash.