Sunday, April 29, 2012

Banana Cake

2 t. lemon juice
2/3 c. milk (minus 2 t. milk)
2 1/3 c all purpose flour
1 1/4 t baking powder
1 t baking soda
1 t salt
1 2/3 c sugar
2/3 c soft butter or shortening
½ t vanilla
1 c mashed banana (approx 3)
2 eggs
2/3 c chopped walnuts (optional)

Place lemon juice in measuring cup and add milk to the 2/3 c. line.  Set aside.  Measure dry ingredients into a bowl.  In a separate mixing bowl mix butter and sugar together adding half the milk mixture. Mix to incorporated.  Add the mashed banana and half the dry ingredients, then the rest of the milk, then the dry. Add eggs last.  Mix 1-2 minutes on medium speed.  Pour into a greased 11"x15" pan.  Bake at 350* for 22-25 minutes or until toothpick comes out clean.   Let cool.  For added moisture add sugar syrup to the top with a pastry brush, about 1/8 cup or less then frost with butter cream frosting.

This recipe comes from the 1968 Better Homes and Gardens New Cook Book, although I’ve added a couple twists to it.  This was my Mother’s cookbook.

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