Wednesday, July 30, 2008

Banana Cake

This recipe is a remake of a Better Homes and Gardens recipe, which I changed over from white flour, sugar, and shortening to using whole wheat flour, honey, and butter. Caution must be exercised in the baking of this cake as the baker may be mobbed by ravenous friends, family, or church members.


Banana Cake
  • 2 eggs
  • 2 1/4 c. whole wheat flour (I used fresh ground Prairie Gold and I added another handful, about 1/8-1/4 cup to get the right consistency.)
  • 1 1/2 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 3/4 c. honey
  • 3/4 c. buttermilk or sour milk (To make sour milk, for each cup needed, add 1 Tbsp. lemon juice or vinegar in glass measuring cup and add milk to make 1 c. liquid)
  • 1 c. mashed bananas (about 3)
  • 1/2 cup butter, softened
  • 1 tsp. vanilla

1) Allow eggs to stand at room temperature for 30 minutes. Meanwhile, grease one 13x9x2 inch pan and set aside.

2) In a large mixing bowl stir together dry ingredients. Add honey, bananas, butter, and vanilla. Beat with an an electric mixer on low speed until combined. Add eggs; beat on medium speed for 2 minutes. Pour batter in to the prepared pan. (Confession...I just mixed the dry ingredients together, threw the wet ingredients in all at once and mixed by hand. But if you want to be fancy....)

3) Bake in a 325 degree oven for 30-40 minutes or until golden brown and toothpick inserted in center comes out clean. Cool thoroughly and frost just before serving.




Cream Cheese Frosting
  • 8 oz. cream cheese
  • 1/4 c. butter
  • 1/4 c. honey
  • 1 tsp. vanilla
Blend ingredients together until smooth. Frost cake and serve immediately or store frosting in refrigerator until just before serving (it won't get hard in the refrigerator like regular frosting).

*For some interesting tips on cooking with honey, click here and scroll down.

1 comment:

Marci said...

This really looks good. I am currently doing Weight Watchers though, so I had better WAIT!!! =)