Butterfly Banana Cake

Once upon a time, probably sometime in 1980, someone, possibly my mother bought me the I Can Cook Cookbook by Sophie Kay. This book looks like 1980, really a funny dated thing with recipes like Tic-Tac-Toe pizza and Tuna Bunwiches. I think may be I tried 3 recipes from this book. Most of them were too silly to interest me and I was never a big tuna fan, but with each move or kitchen shuffle, I reach near panic when I can’t find this thin book because within it is my all time favorite banana cake recipe – the only one I’ll make.

It’s called Butterfly Banana Cake because in the original it says to cut the cake and flip the halves to look like butterfly wings, then frost them pink and add candy sticks in the middle for a body. I NEVER did this. But I have made these a gazillion times by now, or at least as many times as I’ve had soft brown bananas sitting in my fruit bowl.

Last week I pulled out this gem, burned half the batch due to a distraction, and the unburned half were consumed within the day. Mostly by Luci. So I made a ginormous batch again yesterday… mmmm. They are just wonderful. (They’d be equally wonderful frosted with cream cheese frosting or with nutella.)

Butterfly Banana Cake

Preheat oven to 350 and either grease your pans or plan for cupcakes.

Sift together and set aside:

  • 1 1/2 cups all-purpose flour (they say sifted, but I never do that)
  • 2 t. baking powder
  • 3/4 t. baking soda
  • 1 t. salt
  • 1 1/4 cup sugar

Mash 3 medium ripe bananas in a large bowl (I use 4), then mix in:

  • 3/4 cup softened butter (I used just 1/2 cup last time and it worked fine because I always add extra banana, so there’s plenty of moisture there)
  • 1/3 cup buttermilk

Slowly add the flour mixture to the banana mixture, then add:

  • Another 1/3 cup buttermilk
  • 2 eggs

Stir in 1 1/4 cups quick or old-fashioned oats (I usually heap this just to pack in a bit more oatmeal especially if I throw another old banana in there). Blend well.

This is when you decide whether to make two 8″ cakes or a couple loafs of banana bread or a couple pans of muffins. I usually do the latter two. The muffins are great because if I make a big enough batch, then I can freeze half. I have made cream cheese frosting, but it’s very rare. They are good on their own.

Phew. Now that is posted… I don’t have to stress as much next time I can’t find this cookbook. :)

About Tiffany

I'm eclectic. Sometimes that's a good thing because I can do bits of everything. Sometimes it's aggravating because I get distracted by so many amazing things. Mostly, I love photography and family, travel and writing, cooking, reading, art, and coffee. Sundays are church days to regroup and refocus. God's in charge here.

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2 Responses to “Butterfly Banana Cake”

  1. Lydia February 1, 2012 6:33 pm #

    This sounds really good- I will be giving it a try the next time we have some over ripe bananas!

  2. Tiffany T. Weber Stahlbaum February 2, 2012 3:03 pm #

    :) It is delicious and freezes well. If you don’t have buttermilk, you can mix in 1 t. apple cider or white vinegar into the milk and let it sit for 5 minutes. Hope you enjoy it!

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