Banana Snack Cake

Looking for a way to use leftover bananas in something other than banana bread? This yummy recipe takes the cake :) About 5 years back I was in search of a way to use up my extra bananas and came across this recipe in Quick Cooking magazine (Simple & Delicious now). We've been stuck with our bananas at school turning very quickly and the kids won't take them, so I brought in this recipe and we tried it out on them today. I didn't see much of it in the trash and kids came back and got seconds on it, so I would call it a success! I also love the fact it doesn't have any milk or eggs and my little cousin Cody (sorry Cody, I know you're 15, but you will always be that little baby in diapers to me!!) can enjoy it. I told him as he went through line he could eat everything, but it was so cute when he came up and asked me after the line died down just to make sure. It isn't often you can tell a kid with milk, egg, and nut allergies he can eat the same cake as everyone else! I hope you try this one out instead of throwing your leftover bananas away. It's very quick and easy and makes a wonderful breakfast, snack or dessert. Enjoy :)

BANANA SNACK CAKE
1-2/3 cups all-purpose flour
1 teaspoon baking soda
1 cup packed brown sugar
1/2 cup water
1/3 cup mashed ripe bananas (about 1 small)
1/3 cup canola oil
1/2 teaspoon vanilla extract
Confectioners' sugar

In a bowl, combine flour and baking soda. In another bowl, whisk the brown sugar, water, banana, oil and vanilla. Stir into dry ingredients just until moistened. Transfer to a greased 8-in. square baking dish. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Dust with confectioners' sugar. Cut into squares.