2 cups granulated sugar or Splenda

1 cup softened butter

6 ripe bananas, mashed (approximately 3 cups)

4 eggs, well beaten

2-1/2 cups cake flour

2 teaspoons baking soda

1 teaspoon salt

  1. Preheat oven to 350 degrees.
  2. With electric mixer, cream together sugar and butter until light and fluffy.       Add bananas and eggs, beating until well-mixed.
  3. Sift together dry ingredients 3 times. Blend with banana mixture but DO NOT OVERMIX.
  4. Pour into 2 lightly-greased loaf pans. Bake for 45 minutes to one hour, until firm in the center and the edges begin to separate from pans. Test with skewer for doneness.
  5. Cool on a rack in pans for 10 minutes before removing. These freeze wonderfully.


*This is perfect with the Chutney Chicken Salad.