Tuesday, June 17, 2014

Michaela's Banana Cake

 I posted grandson James' cherry cobbler recipe last week, so here is the recipe for the cake Michaela made. I asked her if she wanted to make a cake from a mix, or from scratch, and she answered immediately, "From scratch!"

Last year we made Wacky Cake because she was intrigued when Hannah told her about it. This year we did another fairly simple cake, banana cake. It's another good way to use up those over-ripe bananas in your fruit bowl.

Banana Cake 

Mix in a large bowl:
2 1/2 cups of flour (regular, not self-rising. If you use self-rising, use a little more flour and skip the next 3 ingredients)
1 1/4 teaspoon baking powder
1 1/2 teaspoon baking soda
1 teaspoon salt
1 2/3 cups white sugar

1/3 cup vegetable oil (I use light olive oil)
1/3 cup buttermilk (I make buttermilk substitute by adding a teaspoon of vinegar to 2% milk)
1 1/4 cups mashed bananas

Blend ingredients well. Then add:
1/3 cup buttermilk
2 eggs

Beat vigorously until well blended. Pour into a greased 10x14 pan and bake in a preheated 350-degree oven for 35-45 minutes.

For frosting, you can make the standard buttercream frosting, or cheat like we did and use packaged cream cheese frosting. To either, add about 1/2 cup of mashed bananas.

Michaela's "fancy" glass with sweet tea. The Sangria bottle works nicely for making tea!


Copyright Susanna Holstein. All rights reserved. No Republication or Redistribution Allowed without attribution to Susanna Holstein.

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