1 Secret Ingredient to Never Leave out of your Banana Cake (cupcakes)

Do you have some old bananas that you need to get rid of? Here’s a secret, sometimes I purposely let my bananas get brown so that I’m forced to make some sort of banana bread! Oh Darn!

      Today I decided to step into the ole’ time machine and go back to my Great Grandmother’s recipe box.  I found a banana cake recipe that I had all the ingredients for on hand and decided to go for it.

       Not only was the final outcome moist and easy to make, it also had a secret ingredient! I’m not giving the secret away just yet, you’ll have to read more to find out how to spice up this moist banana cake (or cupcakes in my case) in just under 20 minutes! Get ready to CZECH Yourself!

First of all….

Let me just tell you all,  that today I fell into a Body Flow class for the first time. I’ve never taken a Body Flow class before and was the only one that raised her hand when the instructor asked about first timers.

I love being the rookie. However, I’m renaming this class “Sweat Flow” because I kid you not, I was the Mississippi River in the flesh…if that’s even possible.

Naturally, I thought I deserved a treat after such torture (just kidding, I’m gonna start going). I decided to come home and pick through the beloved recipe box. I could probably pick anything out of that blasted box of goodness because I’ve never met a carb I didn’t like. Also, can my Mimi Taylor have a gross recipe in her box. NO.

Is this banana cake an authentic CZECH recipe?

No, but I don’t know… and honestly, who cares? It’s delicious! However, in case you missed my Peanut Butteroons Recipe, I go into why this category is called “CZECH Yourself”.

In short, all of these recipes are from my Great grandmother’s recipe box and she was Czech.

You know what I love about these old recipes? My Mimi Taylor would write suggestions or comments sometimes.

In this recipe she did just that. I’m going to write the notes because I actually took one of her suggestions.

Also, the first time through these recipes, I stay true to the recipe as best I can. I’m always looking for a “healthier” solution, so please comment on what we could do to make this healthier.


  • 2 cups of flour (I used All Purpose- could maybe try oat flour)
  • 1 teaspoon of baking soda
  • 1-1/2 cups sugar
  • 1/2 teaspoon salt, and nutmeg
  • 1/2 cup butter (I used my easy homemade butter- don’t miss this recipe!)
  • 1-1/2 cups
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 cup of mashed bananas (I used 4 small over ripe bananas)
  • 1/3 cup buttermilk (which I had leftover from my homemade butter)
  • 1 cup chopped pecans (optional- I didn’t have these on hand)

Did you see the secret ingredient? NUTMEG! Why don’t we see this more? It adds a nice unique flavor! It was such a nice change up! I would totally throw chocolate chips in there too. NOM, NOM, NOM!

Notes from Mimi Taylor herself:

  • 1 cup of chopped dates or drained crushed pineapple could be added (or both).  I personally am not sure about pineapple with nutmeg… Mimi Taylor had you been drinking when you wrote this?
  • A little more milk may be needed
  • You can use 1 teaspoon baking powder and only 1/2 teaspoon of baking soda
  • Also, try 1/2 brown sugar and 1/2 regular sugar (3/4 cup of each- this is the suggestion I used)


1. Preheat oven to 350 degrees F.

2. Cream together butter, and sugar. Add eggs, one at a time, beating well.

3. Sift together dry ingredients.

4. Combine bananas, milk, and vanilla

5. Combine all into the butter mixture (slowly until well incorporated).

6. Pour into an 11X7 greased and floured pan. (I felt like doing the muffin tin to cut down my time spent in the ring of fire we know as our kitchen) Also, when you do muffins, you cut down on bake time- which means I have my banana cake in my mouth quicker.

7. If you are using the cake pan. Bake for 45 minutes. I did mine in the muffin tin and it took about 16-18 mins.

Note: Remember that every oven is different and ours runs hot like the ring of fire it sits in (aka kitchen- keep up!) so I set the timer for 15 minutes and then went from there.

Yields: This recipe made a dozen and a half muffins or cupcakes.

OH and I added shaved almonds for aesthetics…but they added a nice crunch! 

Overall thoughts on this moist banana cake-y goodness: 


Not only is this recipe super easy to whip up, it’s absolutely delicious. I was more than excited that I got to use my homemade butter, buttermilk, and eggs from my chicken’s butt. There is something so therapeutic about baking from scratch for me. Love is homemade!

Sidenote: I think I heard my chicken poop out an egg today and it got really awkward between us.


I’m somewhat new this category, so I only have one other recipe from the box of recipes from my great grandmother. It’s super easy, and only 3 ingredients! Try this Peanut Butteroons Recipe, or if you hate bananas but love bluberries, try this blueberry oatmeal loaf.

My Bakeware: 

Some of you have been asking about the bakeware I have been using. You can thank Pioneer Woman for her genius florals and super cute style! I linked some of the things I used today!!


If you’re just slacking at work and hungry cause you’re waiting for you lunch break, I get it! Save this to your Pinterest to make later when the boss isn’t watching!



  • Brittany July 24, 2018 at 7:46 am Reply

    Ooh girl,this looks awesome!!! But I was secretly hoping the secret ingredient was bananas.😂😂. I adore nutmeg though, seems like a natural fit for this recipe! Pinning this for later!

    • hillaryhood08 July 24, 2018 at 7:48 am Reply

      Hahahahah I should have just gone with that. Would have been hilarious.

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