Wednesday, March 11, 2009

Fluffy Banana Cake

We don't usually have any bananas left on the counter long enough to fully ripen. The times that they are this is my favorite way to take care of those sweet, brown freckled fruits.

Fluffy Banana Cake

(set oven to 350*)

Cream:
1/2 cup shortening
1 1/2 cup sugar
2 eggs
1 teaspoon vanilla

Add:
2-3 ripe bananas
1/2 cup sour milk (2-3T lemon juice or vinegar plus milk to make 1/2 cup)

Add:
2 cups flour
1/2 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt

Grease and flour a 9x13 dish. Pour in mixture. Bake at 350* for 30 to 35 minutes until toothpick inserted in center comes out clean.

3 comments:

  1. Mmm sounds good. I LOVE banana bread!

    ReplyDelete
  2. oooh...I can just smell it coming out of the oven...

    I so rarely buy bananas nowadays. No one eats them. The kids used to lap them up, now they never want them and I end up making banana bread or tossing them out.

    Hey, weird, the confirmation word is 'Hessica', hah!

    ReplyDelete
  3. This is one of our favorites, too, Jessica. Audrey (3) always ask when the bananas start turning if it's almost banana bread time. I've got her trained well.

    The blog looks great! I really like the changes you've made.

    ReplyDelete

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