It seems like I just can't go a week without trying a new recipe in my from Amish and Mennonite Kitchens cookbook. I had looked at this recipe several times before but finally decided to make it to take to Hillcrest Thrift Shop to share with the volunteers.
The cake takes 4 CUPS of mashed bananas -- that's a lot of bananas. I think I used 6 large bananas and was actually about 1/4 cup short, but the cake turned out great.
The recipe called for 1-1/2 cups of sugar which I thought was too much. I decided to try it with only a cup of sugar (1/2 cup of the stevia/sugar baking blend I like to use). I was anxious to see how it tasted. It was just right. You can really taste the bananas. My husband thinks using less sugar made the bananas taste stronger. All I know for sure, is the cake is really delicious and moist. You can try either way.
BANANA CAKE
4 cups ripe banana, cut fine
2 eggs, beaten
1 cup sugar (I used 1/2 cup of stevia/sugar blend)
1/2 cup oil
1 teaspoon vanilla
1/2 cup nuts, chopped (I used pecans)
2 cups flour
2 teaspoons baking soda
1 teaspoon salt
Preheat oven to 350 degrees. Grease of spray a 9 x 13 - inch baking pan.
Mash bananas first in a large mixing bowl. Then add the eggs, sugar, oil, and vanilla and mix until smooth.
Stir in nuts.
Sift together the flour, baking soda, and salt.
Add dry ingredients to creamed mixture, blending just until all ingredients are moistened. Do not over mix. (I stop when there is still a little around the edge of the bowl. Then using a rubber spatula, I stir it a couple of times.)
Spread batter in pan and bake for 40 minutes.
Cool on wire rack.
Can frost with a cream cheese frosting.
CREAM CHEESE FROSTING
4 tablespoons butter or margarine, softened
3 ounces cream cheese, softened (I used 1/3 less fat)
2 cups powdered sugar
1 teaspoon vanilla
Beat together butter, cream cheese, and vanilla til smooth.
Add powdered sugar (sifted if lumpy) and beat til smooth.
Spread thinly on top of cooled cake.
Here is another great recipe you might be interested in trying...
Peach Dumplings. It was from a cookbook I have for Pennsylvania Dutch Cooking.
The cake takes 4 CUPS of mashed bananas -- that's a lot of bananas. I think I used 6 large bananas and was actually about 1/4 cup short, but the cake turned out great.
The recipe called for 1-1/2 cups of sugar which I thought was too much. I decided to try it with only a cup of sugar (1/2 cup of the stevia/sugar baking blend I like to use). I was anxious to see how it tasted. It was just right. You can really taste the bananas. My husband thinks using less sugar made the bananas taste stronger. All I know for sure, is the cake is really delicious and moist. You can try either way.
BANANA CAKE
4 cups ripe banana, cut fine
2 eggs, beaten
1 cup sugar (I used 1/2 cup of stevia/sugar blend)
1/2 cup oil
1 teaspoon vanilla
1/2 cup nuts, chopped (I used pecans)
2 cups flour
2 teaspoons baking soda
1 teaspoon salt
Preheat oven to 350 degrees. Grease of spray a 9 x 13 - inch baking pan.
CREAM CHEESE FROSTING
4 tablespoons butter or margarine, softened
3 ounces cream cheese, softened (I used 1/3 less fat)
2 cups powdered sugar
1 teaspoon vanilla
Beat together butter, cream cheese, and vanilla til smooth.
Add powdered sugar (sifted if lumpy) and beat til smooth.
Spread thinly on top of cooled cake.
Here is another great recipe you might be interested in trying...
Peach Dumplings. It was from a cookbook I have for Pennsylvania Dutch Cooking.
You said 1/2 oil. Did you mean cup? Just wondering. Can you tell me the book title that you got this from? Thanks.
ReplyDeleteYes I did. Thanks for catching that when I didn't. I also forgot to italicize the title of the cookbook.The complete title is From Amish and Mennonite Kitchens by Phyllis Pellman Good and Rachel Thomas Pellman. It has a lot of great recipes.
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