Thursday, April 26, 2012


Some food writers will claim that a dessert is to die for but
I will simply say that this cake is scrumptious.
I would travel within a two hundred mile radius to eat at a
restaurant if all the food were as good as this.
Is it possible to feel like a traitor to an older tried and true recipe
that has been in the family for years?
Since I made this snacking cake from a banana loaf recipe, I can't
decide which of the two cake recipes are better.
Maybe they are both equally good.  I'll let my tasters decide.

The cake is wonderfully moist and flavorful and so easy to make.
Once the ingredients are prepared, it takes only a few minutes
to whip up the batter.

Beat the wet ingredients in one bowl; mix in the dry ingredients,
stir in the nuts and it's done.

I tried a new caramel frosting that pairs well with the flavors
in a banana cake although it is a bit fuss to make.


1 3/4 cup all purpose flour
1 cup brown sugar, lightly packed
½ cup white sugar
1 tsp. baking soda
½ tsp. salt

Stir dry ingredients together; set aside.

2 eggs
1¼ cups mashed bananas (2 large)
½ cup vegetable oil
¼ cup + 1 tbsp. buttermilk
1 tsp. vanilla
1 cup coarsely chopped pecans, toasted

In a mixing bowl, beat eggs, bananas, oil, buttermilk and vanilla
together thoroughly.  Add dry ingredients and mix until combined.
Stir in nuts.  Pour into a greased and floured 9 x 13-inch baking pan.
Bake in preheated 350° oven for 30 to 33 minutes or until
wooden pick in center comes out clean.
Cool on wire rack.  Frost with caramel icing.


1 cup heavy cream
1 cup brown sugar, packed
1 tsp. white corn syrup (optional)
½ cup powdered sugar

Stir cream, sugar and syrup together in a heavy saucepan.
Bring to a boil over medium-high heat, stirring constantly.
Boil until mixture reaches soft ball stage. (234° or a drop in cold
water will form a soft ball)  Remove from heat and cool.
Gradually beat in powdered sugar until spreading consistency.

No comments:

Post a Comment