4 eggs, beaten
4 1/4 cups flour
1 teaspoon salt
4 teaspoons baking powder
1/2 teaspoon baking soda
8 bananas, mashed
1/2 cup unsalted peanuts, coarsely chopped (I chopped them way to fine – You know the food chopper is great for stress and well I forgot to stop – Should have had some wine first)
1/2 cup sugar for sprinkling
1 teaspoon ground cinnamon
In a large bowl, cream together the butter and sugar. Add the eggs a little at a time and beat to combine
In a separate bowl, stir together the flour, salt, baking powder, and baking soda.
Stir the flour mixture into the butter mixture alternately with the bananas and peanuts
Pour the batter the 13 x 9 baker (lightly greased even if it is well seasoned – this is a sticky recipe)
Bake at 350 degrees for 30 minutes (mine was more like 45 and I have a pretty good oven) or until a wooden toothpick inserted in the center comes out clean
Sieve together the half cup sugar and cinnamon. Sprinkle the mixture over the top of the cake as soon as you remove it from the oven.
Allow to cool on cooling rack – Don’t rush to cut. It was late and we wanted a taste but it made a big mess cutting it too early.