Extra ripe bananas? Milk gone sour? Use them both up and make some delicious banana cake. Don't throw away food that could be used in a recipe that calls for it. If don't have any sour milk, don't worry, a 1/2 tsp of lemon juice in the milk will turn it sour easily enough. This cake is perfect on it's own, dusted with powdered sugar, served with whipped cream, or -- my favorite -- topped with cream cheese frosting!
1/2 C butter or coconut oil
1 C raw cane sugar
2 C whole wheat flour (I like to use white whole wheat)
1 tsp baking powder
1 tsp baking soda
1/4 tsp. sea salt
1/2 C + 2 T sour milk
1 C mashed rip bananas
1/2 tsp almond extract
1/2 C chopped walnuts (optional)
Preheat oven to 375 degrees. Spray a 13x9" cake pan with non-stick spray.
Cream coconut oil (or butter) with sugar. Mix in bananas, extract and eggs. In a smaller bowl, combine flour, salt, baking soda and baking powder. Stir in dry ingredients, alternating with milk. Stir in nuts.
Bake for 25 minutes.