These cakes are creamy and more banana-y than their bread cousins. More than most recipes I post on this blog, they have also stood the test of time and made more visits to my skillet than anything except scrambled eggs.
If you got brownin' bananas, consider smashing them up and pretending it's the weekend now.
Adapted from Cooking Light, October 1995
1 cup all-purpose flour
1 Tbsp. sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 1/4 cups buttermilk
1 Tbsp. canola (or vegetable) oil
1/2 tsp. vanilla extract
1 1/2 cups mashed ripe banana (about 3 bananas)
Combine flour through salt in a bowl. In a separate bowl, whisk together buttermilk through egg. Stir wet mixture into flour mixture. Fold in banana.
Spoon batter into a heated skillet into desired cake size. Once bubbles begin to form, flip cake. Top with chopped walnuts or pecans if desired. Drizzle with syrup or snack on them in their plain goodness.