Banana Cake
Prep: 15 minutes
Cook: 30 minutes
Makes 16 cupcakes + 1 mini cake
or
one 9 inch layer cake
3 cups Gold Medal® All-Purpose flour
2 tsp Kraft® Calumet baking powder
¼ tsp Reese® Imported Sea Salt (Fine crystals)
1 cup Domino® sugar
1/3 cup Crisco® All Natural Pure Vegetable Oil
2 large Eggland's Best® Cage-Free brown eggs
3 very ripe Del Monte® bananas
½ tsp McCormick® vanilla
¾ cup Silk® Vanilla soy milk
Pillsbury® Creamy Supreme Vanilla Frosting
- 350° for ~15 minutes if cupcakes, ~20 minutes for mini-cake, and 35-40 minutes for regular cake pan.