Is is still Sunday? Hope so. Today (tonight)’s post is a recipe. I never thought I’d make recipe posts, but I suppose you never know. Mother’s not one to write down her recipes. She makes them all in her head…then just…you know…makes stuff. You know? I don’t. I love following recipes. With painful exactness. Nope, won’t be a chef. I can never come up with things on my own.
Anyways, she’s great at coming up with new recipes, and this one she’s stuck to for a while. Last week she made this banana bread that she calls banana cake and I’m not sure what to name it so it’s — Banana Bread – Cake (I’m biting my lips (fingertips) to control the urge to add a -thingy to the title.)
I don’t always eat anything banana-y, but when I do, it’s this. I love it, and it has even reached success with a few of my fellow banana disliking friends. Ladies, I give you:
Banana Bread – Cake
2 very ripe bananas (think black spots)
1 cup all-purpose flour
1/2 cup + 2 tsp. granulated sugar (Sucanat)*
1 1/2 cup milk (soy milk)*
2 Tbsp. butter (earth balance)*
2 Tbsp. corn starch
1/2 tsp. cinnamon powder
1 tsp. baking powder (aluminum free)
dash of salt
1. Preheat oven to 350˚.
2. Grease baking dish with butter.
3. Slice bananas lengthwise twice, cutting bananas into three slices each.
4. In a small bowl, sift the two teaspoons of sugar with the cinnamon powder, set aside.
5. In a separate bowl, mix all dry ingredients (minus cinnamon and sugar mix).
6. Add the wet ingredients to the dry, and stir until well moistened.
7. Pour batter into the greased dish.
8. Place the banana slices on top.
9. Sprinkle the cinnamon and sugar on top.
10. Bake at 350˚ for 35-40 min. until browned on top.
11. Let cool before serving.
*Ingredients in parenthesis can be substitutes in order to make recipe vegan.