Ingredients

• 1/2 cup Butter (113 grams )
• 3/4 cup Granulated white sugar (Or use brown sugar )
• 2 Eggs
• 1 cup Bananas mashed (about 2 large bananas)
• 1 tsp Lemon juice
• 1 1/2 cup All-pupose flour
• 1/4 tsp Baking powder
• 3/4 tsp Baking Soda (see recipe notes below)
• 1/4 tsp Salt
• 1 tsp Vanilla extract
• 1 cup Milk (Room Temperature )

Instructions

• 1 Preheat oven at 325 deg F (160 deg C). Mix lemon juice in mashed bananas. (So that the banana paste doesn’t get brown in color ) . Keep aside in a bowl with electric beater, beat the butter and sugar till light and fluffy. Add eggs one at a time, beating well after each addition. Sift flour with salt, baking powder and baking soda. Fold flour in the batter alternating with the mashed banana and milk.
  
• 2 Pour batter in a loaf pan lined with parchment paper.
  
• 3 Bake for 55 minutes until toothpick inserted in center of cake comes out clean.(My cake took 55 minutes for a Loaf pan , check cake after 45 minutes ).
  
• 4 Cool on wire rack. Slice and enjoy. Read recipe notes below.
  

Recipe Notes

1. Adding baking soda along with baking powder makes the cake rise better and lighter in texture.
2. Storage:- Not more than 2 days at room temperature, you can refrigerate it for about a week  or even freeze the cake for longer time :) Thaw completely if freezing before consuming it.
3. Baking times will vary upon the size of baking pan being used.
4. This cake tastes the best when overripe bananas are used.
5. If you have overripe bananas at home and you don’t have the time to bake the cake next few days , DO NOT throw the bananas away. Freeze the bananas in a ziplock bag. When ready to bake a cake , keep the bananas at room temperature till they get  soft. Now , you can use the bananas in cake mixture.
6. You can use brown sugar instead of regular granulated white sugar.
7. Adding 3/4 cups of chopped walnuts to your cake will give that extra crunch and flavor to your cake.