3/24/10

easy banana cake



I am a big fan of drive-by recipes or maybe they should be called wham-bam- thank you-ma' am recipes. Those quickie recipes that are reliable, you don't have to put much thought, effort, sifting, or too many dishes to wash recipes. I like the craft of cooking but sometimes I want to be lazy.

(ducking all the rotten fruit that is being thrown my way)



Anyways...

This recipe came from Katie's boyfriend, Bo and his family.



I guess this is one of Bo's favorite cakes and Katie, like any girlfriend who like to cook and bake, quickly got (or maybe poached/stole?) the recipe. It has become a favorite around this house too.



But before I give you the cake recipe, I want you to make buttermilk. Actual buttermilk. It's a wham bam thank you ma'am recipe too and it's much better than what you buy at the store. Seriously, it will change your mind forever about buttermilk. While this cake was good when I made it with buttermilk from the store it had a much tender crumb when made with homemade buttermilk.

I am not going to post the buttermilk recipe, I am going to direct you to Rebecca's website. Why? Because she deserves all the credit and people have been know to poach her stuff without giving her her props.

Become a fan of Foodie with Family on Facebook and if you have a question about cooking, canning, baking, or cheesemaking... ask her. She is a walking encyclopedia of cooking knowledge. This is who I go to if I have a question and she always answers back quickly.



banana cake: adapted from the lee family

2 1/3 cups flour
1 cup brown sugar*
2/3 cup white sugar
1 1/4 cups mashed banana, about 3 bananas
2/3 cup finely chopped nuts, optional
2/3 cup shortening
2/3 cup buttermilk
3 eggs
1 1/4 teaspoon baking powder
1 1/4 teaspoon baking soda
1 teaspoon salt

*You can use 1 2/3 cups white sugar instead of brown and white sugar combined.

Preheat oven to 350 degrees. Grease and flour a 9x9 square pan. Place all the ingredients in to a stand mixer bowl. Beat together all ingredients on low speed for 30 seconds. Then beat on high speed for 3 minutes. Pour batter into prepared baking pan and bake for 40-50 minutes or until a tooth pick insert in the center comes out clean.

Tasting Notes: I top this cake with some sliced bananas and whipped cream. I would imagine some ice cream would go well or some spiced nuts might be a nice addition in the batter. This cake is pretty flexible.



11 comments:

Irene said...

I love these kinds of recipes, and banana cake is a big hit around here as well. Thanks. Off now to make buttermilk.

Irene said...
This comment has been removed by the author.
Rebecca said...

I am making this this weekend... Seeing as I'm all flush with buttermilk and whatnot.

And I'm blushing. Thank you.
(Your check is in the mail.)

Melissa said...

I'm no banana fan, but I can back you up on the greatness of Rebecca. She will teach you much about cooking, people! Go visit!

I'm Cassie.... said...

Hi ECM!
Do I spy some green fiestaware? Love fiestaware. Brightens up my kitchen and oh so durable (a must with kids)!

ps. Katie is a doll:)

krysta said...

hey cassie,

oh yes that is some green fiesta ware. i have a ton of it but forget to use it in pictures... and thank you for the compliment about katie.

Mayberry Magpie said...

Rebecca just changed my life. Thanks for sharing.

Forever and always I will now make my own buttermilk.

Cali said...

i'm def gonna go check out the buttermilk recipe!

i'm thinking about trying this cake for one of our easter treats. the kidlets love anything that i can pile fruit on :)

Liam O'Malley said...

I have been making buttermilk with vinegar for far too long. Thanks for the wake up call!

Jewlie said...

Rebecca is da BOMB!!!! :)

What would you recommend using in place of the shortening here? I LOVE bananas and this recipe sounds great, but I don't use shortening in my cooking. Help. :)

Mel said...

I can't wait to make my own buttermilk too; can't believe I never thought of it. This cake looks and sounds delish, but I too no longer use shortening. Probably butter is a no go since it melts faster? I have tried some of the no trans fat shortening from WF, but definitely was not pleased with the outcome in cookies (did not taste right and got the texture of butter; flat fast! Might as well use butter then!) I will have to investigate further.