1/2 cup butter
1 cup sugar
2 eggs
1 teaspoon vanilla
2 cups flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/2 cup mashed bananas
1/4 cup milk
1 teaspoon vinegar

Preheat oven to 375 degrees F.

Cream butter, sugar, eggs and vanilla together until creamy and light.

Sift flour, baking soda, baking powder, salt and nutmeg together.

Stir milk and vinegar together; add mashed bananas.

Add flour mixture alternately with banana mixture to creamed mixture; stir and mix well.

Turn batter into 2 (8 inch) greased pans; bake for 25 to 30 minutes.

Let stand for 5 minutes before unmolding.

You can also use only 1 pan and bake a little longer.

The recipe in this entry was first published in "Beary Delights" a cookbook put together by the staff at Pierre De Coubertin School in St.Leonard, Quebec. The private publication was printed in 1996; it was used to raise funds. The cake recipe was contributed for the use in "Beary Delights" by Franca Tohasino. A staff member, who recently retired from his job at Pierre de Coubertin School, suggested that the recipes published in "Beary Delights" could be re-printed on this website. Photo: Mary Melfi.

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