michael-in-phoenix
Well-known member
Just so no banana ever goes to waste:
My family loves this banana cake recipe, which always turns out a bit coarser than a cake, and a bit lighter than banana bread. It makes about 20 decent-sized cup cakes, and could be used to make muffins if you oil and flour the tins.
Banana Cake
From an old copy of BH & G Cookbook
2 tsp. lemon juice, plus milk to make 2/3 cup
2 1/3 cup sifted all-purpose flour
1 2/3 cup sugar
1 1/4 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2/3 cup shortening
2/3 cup mashed VERY RIPE bananas (about 2 medium)
2 eggs
2/3 cup chopped walnuts
Place 2 tsp. lemon juice in a measuring cup. Add milk to make 2/3 cup, set aside to curdle.
Sift into a large bowl: flour, sugar, baking powder, baking soda, and salt.
Add to flour mixture: shortening, mashed bananas, sour milk; mix until all flour is dampened. Beat vigorously 2 minutes. Add eggs; beat 2 minutes longer. Stir in walnuts.
Bake in 2 greased and floured 9" round cake pans for 35 minutes in a pre-heated 350- degree oven. Cool 10 minutes in pans. Remove; cool on racks.
Wonderful with cream cheese and white chocolate frosting: Melt one 11 oz. package of white chocolate chips in the micro (careful not to scorch!). Cool slightly, but while still melted add to two 8 oz bricks of cream cheese that you've creamed in a mixer. Blend well, on high speed with a flat beater, until fluffy. Add one cup (to taste) powdered sugar, to adjust sweetness.
For cupcakes, fill cupcake cups 3/4 full and bake for about 20 minutes, testing with a toothpick until it comes out clean.
For muffins, grease and flour tin, and fill to desired height (I fill mine to just under the edge, so I get a nice "cap") and bake for about 20 minutes until done (see cupcakes, above).
Enjoy! Michael
My family loves this banana cake recipe, which always turns out a bit coarser than a cake, and a bit lighter than banana bread. It makes about 20 decent-sized cup cakes, and could be used to make muffins if you oil and flour the tins.
Banana Cake
From an old copy of BH & G Cookbook
2 tsp. lemon juice, plus milk to make 2/3 cup
2 1/3 cup sifted all-purpose flour
1 2/3 cup sugar
1 1/4 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2/3 cup shortening
2/3 cup mashed VERY RIPE bananas (about 2 medium)
2 eggs
2/3 cup chopped walnuts
Place 2 tsp. lemon juice in a measuring cup. Add milk to make 2/3 cup, set aside to curdle.
Sift into a large bowl: flour, sugar, baking powder, baking soda, and salt.
Add to flour mixture: shortening, mashed bananas, sour milk; mix until all flour is dampened. Beat vigorously 2 minutes. Add eggs; beat 2 minutes longer. Stir in walnuts.
Bake in 2 greased and floured 9" round cake pans for 35 minutes in a pre-heated 350- degree oven. Cool 10 minutes in pans. Remove; cool on racks.
Wonderful with cream cheese and white chocolate frosting: Melt one 11 oz. package of white chocolate chips in the micro (careful not to scorch!). Cool slightly, but while still melted add to two 8 oz bricks of cream cheese that you've creamed in a mixer. Blend well, on high speed with a flat beater, until fluffy. Add one cup (to taste) powdered sugar, to adjust sweetness.
For cupcakes, fill cupcake cups 3/4 full and bake for about 20 minutes, testing with a toothpick until it comes out clean.
For muffins, grease and flour tin, and fill to desired height (I fill mine to just under the edge, so I get a nice "cap") and bake for about 20 minutes until done (see cupcakes, above).
Enjoy! Michael