Enjoy this yummy moist snack cake made of fresh bananas.
All-purpose flour – 2 ¾ cups
Baking soda – 1 ¼ tsp
Salt – ½ tsp
Baking powder – 1 ¼ tsp
Sugar – 2 ¼ cup
Ripe banana, Cavendish – 4 pieces
Eggs – 3 Large eggs
Evaporated Milk – ½ cup
Vinegar – 1 tbsp
Water – 1 tbsp
Vanilla Flavor – ½ tsp
Corn Oil ½ cup + 2 tbsp
Preheat oven to 350 F
Grease three pieces of loaf pan with shortening and line the bottom with parchment paper. Set aside. Sift all dry ingredients and set aside.
In a mixing bowl, stir together vinegar and milk. Set aside for 30 minutes.
In a mixing bowl with paddle attachment, beat bananas and sugar. Mix for 1 ½ minute at medium speed.
Add eggs and vanilla extract, and continue missing until well blended. Mix for 1 minute at low speed.
Alternately add all dry ingredients and milk mixture. Occasionally scrape the sides of the bowl.
Add corn oil and mix for 10 seconds at low speed to blend the ingredients.
Pour the batter unto the prepared pan.
Bake for 45 minutes or until an inserted cake tester comes out clean.
Let cake stand for 5-10 minutes before inverting on the rack to cool.