ChatterRecipe of the Month October 2009

California Banana Cake

Photo by John Peters

This is another recipe that someone gave to me years ago and is a tried and trusted faithful. FYI – bananas that are turning or are already completely bruised and brown are great for this recipe. In fact, any time you want to cook with bananas or plantains, the riper they are the better because they are much sweeter! So if you have some bananas lingering in the fruit bowl that you just know you are not going to eat, then this is a tasty way to use them up!
1 stick or 4oz of Butter (room temperature)
2 Eggs (beaten)
1 cup of ripe, mashed Bananas (usually about 3 bananas)
1 1/2 tablespoons Lime Juice (or lemon)
1 1/3 cups of Flour (all-purpose)
1 cup Sugar
1 teaspoon Baking Soda
½ teaspoon Salt

Beat the butter until creamy – then blend in the mashed bananas, eggs and juice. I also like to add a little Vanilla Essence to the wet ingredients as well. Sift the flour through a sieve – then measure out 1 1/3 cups again. Sift once more with the rest of the dry ingredients. If you prefer to substitute Honey instead of sugar, add it with the wet ingredients, but you won’t need as much as a cup! Now fold in the dry ingredients to the wet mixture. Be careful not to over-mix! I also like to add about a cup of Raisins, or you could add some chopped Nuts, even some tiny Chocolate Chips. Turn the mixture into a lightly greased and floured 9” tin – a loaf tin is perfect for this recipe – and bake at 350 degrees for 40 minutes. Test with a toothpick to make sure it is done. Leave to stand and cool before turning out.