Banana Cake

It has been so hot and humid here these past few days (could it be weeks? they all meld together...) that it has been near impossible to keep our bananas from turning brown. Generally speaking we have horrible banana luck anyways as they always seem to turn brown the second we get them home, but with this weather we just can't eat them fast enough.
Of course, the one nice thing about ripe bananas is all the baking options! My boys love baking so when the mister is away and the days are long I will always try and find something we can whip up, even if it means turning the oven on and escaping the house to drown ourselves with water from the hose while it bakes.
I felt like trying something other then banana bread this time around though so I opted for a Banana Cake found in this lovely book. It's not moist like banana bread and has a fairly dense consistency but the flavor is just right. I would consider this a cake you would pair with a cup of tea or coffee in the afternoon when you need a little "pick me up"... it works well with an Ice Cap too...

Banana Cake

1 3/4 cups cake flour
1 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1 stick (1/2 cup) butter, at room temperature
1/2 cup white sugar
1/2 cup packed brown sugar
2 eggs
1 tsp vanilla extract
1 cup mashed ripe bananas (approx 2 bananas)
1/4 cup milk
3/4 cup finely chopped pecans

Preheat the oven to 350 and grease an 8x8 (or 9x9) pan, set aside.
Sift together flour baking powder, baking soda and salt, set aside.
Using an electric mixer beat the butter and sugars together until light, roughly 3 minutes. Scrape down the sides of the bowl and add the eggs one at a time. Add vanilla, bananas and milk just until combined.
Slowly add the flour mixture into the banana mixture in two additions until just combined. Fold in pecans.
Spread evenly into your prepared pan and bake for 50 minutes or until a tester comes out clean.
Sprinkle with confectioners sugar, cut into 9-12 slices and pour yourself a cup of tea.
Enjoy!