"alsandor" > wrote in news:1118084601.436030.175080
@z14g2000cwz.googlegroups.com:

> Rhonda Anderson a écrit :
>
>> I've stayed up extremely late to finish writing a presentation for
>> work,and to bake banana cake.
>
> Mmmmmmm...ba-na-na-cake...*drool*
>
>

It went down very well at work, but I don't think it would withstand the
trip to Canada <g>. I've used this recipe many times, and it has always
turned out - (it won me second prize in the banana cake class at Penrith
Show last year). The worst problem I've had is a little sticking to the
bottom of the tin when I didn't line the base. I leave bananas to get as
overripe and squishy as possible before using them in this.


Simple Banana Cake

Source: Stephanie Alexander, The Cook's Companion

125g softened unsalted butter
1 1/2 cups sugar
2 eggs
1 cup mashed ripe banana
few drops pure vanilla
250g plain flour
1 teaspoon bicarb soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/2 cup buttermilk or 1/2 cup milk with 1 teaspoon lemon juice

Butter and flour 20cm square cake tin, then line base with baking paper.
Preheat oven to 180C. Cream butter and sugar until pale and fluffy. Beat
in eggs, banana and vanilla. Sift dry ingredients and add to mixture,
alternating with buttermilk. Spoon into tin and bake for 45 minutes or
until cake tests clean. Cool cake in its tin on a wire rack for a few
minutes before turning out. Cool completely before cutting or storing in
an airtight tin.

Notes:

1 cup = 250ml

The following topping option is given in the book. I've never used it. I
either top the batter with crushed walnuts only, or leave it plain.

Walnut and brown sugar topping - combine 3 tablespoons coarsely chopped
walnuts, 3 tablespoons self-raising flour, 1 1/2 teaspoons ground
cinnamon, 100g softened butter and 3 tablespoons brown sugar. Scatter
over the uncooked banana cake and bake as above.


Rhonda Anderson
Cranebrook, NSW, Australia