• 1

  Heat mashed bananas in microwave about 3 minutes, stirring frequently (See Notes for alternative method). 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.

• 2

  Preheat oven to 350⁰F. Butter a 9-inch square pan.

• 3

  Add buttermilk to banana liquid so liquid level measures ⅔ cup. Add vanilla and set aside.

• 4

  Cream butter and sugar.

• 5

  Blend eggs and banana pulp into butter/sugar mixture.

• 6

  Whisk together flour, baking soda, and salt.

• 7

  Add dry ingredients, alternating with banana liquid/buttermilk mixture. Mix until well blended. Pour into prepared pan.

• 8

  Sprinkle nuts evenly over top of batter. Bake 40 minutes or until cake tests done.

Notes

• !

  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.