Banana Cake

Dry Ingredients:

• 2 cups of whole wheat pastry flour
• 1 1/2 cups of raw sugar (you can use less if you prefer, because the overripe bananas add sweetness)
• 1 tbsp. of Ceylon cinnamon
• 1 tbsp. of dried ginger
• 2 tsp. of baking powder
• 2 tsp. of aluminum-free baking soda
• 1/2 tsp. of salt

Wet Ingredients:

• 2 cups of (4-5 bananas) overripe mashed bananas
• 2 sticks of butter (melted and cooled)
• 4 large eggs
• 1 tbsp. of pure vanilla extract
• 1/2 tsp. of pure lemon extract (optional)

Directions:

1. Preheat the oven to 350F. Grease one 9x13 cake pan.
2. Sift all the dry ingredients together into a large bowl.
3. Mix all the wet ingredients together in a separate bowl.
4. Pour the wet ingredients into the dry ingredients. Stir the batter until it is combined, but do not over-mix it.
5. Pour the batter into the cake pan.
6. Bake at 350F for approximately 30-40 minutes, or until a toothpick placed in the center of the cake comes out clean.
7. Allow the cake to cool completely before icing it (optional).
8. Wait at least 24 hours before serving this cake in accordance with How to Eat to Live.

"IN ANSWER to your questions on whole wheat cakes and muffins: Yes, you may eat them. But do not eat them or any bread the same day you bake it if you can avoid doing so. Do not eat fresh, hot muffin rings and hot cakes because they are half-cooked breads. Everything in the line of breads should be thoroughly cooked. There is no such thing as stale bread. The bread you call stale bread is the bread you should eat." - How to Eat to Live Book 2 page 90