My fav banana cake

This is the best and tasty way to use the over ripe bananas.

INGREDIENTS :

•  2 1/2 cups all-purpose flour /weight watchers use wheat flour in same proportion(remember   anything in white flour tastes better but whole wheat is healthier)
• tablespoon baking soda
• 1 pinch salt
• 1/2 cup unsalted butter /weight watchers use canola oil/sunflower oil instead of butter
• 1 cup white sugar (reduce to 3/4 or even 1/2 cup for less sweeter cake)
• 3/4 cup light brown sugar
• 2 eggs (again only egg whites can be used)
• 4 ripe bananas, mashed
• 2/3 cup buttermilk
• 1/2 cup chopped walnuts

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - 8 inch round pans or one big 9*13 pan. In a small bowl, seive together flour, baking soda and salt; set aside.
2. In a large bowl, cream butter/oil, powdered white sugar and brown sugar until light and fluffy. Beat in eggs, one at a time. Mix in the bananas. Add flour mixture alternately with the buttermilk to the creamed mixture. Stir in chopped walnuts. Pour batter into the prepared pans.
3. Bake in the preheated oven for 30 minutes. Remove from oven, and place on a damp tea towel to cool.

No frosting is required since it tastes good  even without it...

Note: Tastes better the next day..