Who mentioned adding sugar to the greased pan? I tried it and it was
great, thanks. I had a bunch of bananas, so I made Banana Nut Bread and
Vernon's Good Pie.


Banana Nut Bread

1/2 cup butter
1 cup brown sugar
2 eggs
2 cups mashed bananas (6 bananas)
2 cups flour
2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup walnuts (I used 1 cup)

Preheat oven to 325 degrees (F). Lightly grease a 9x5 inch loaf pan. In
a large bowl, cream together butter and brown sugar. Stir in eggs one at
a time, mixing well after each egg. Add the mashed bananas and stir
until well blended.

In a separate bowl, mix the flour, baking soda and salt and walnuts then
add to the dry mixture to the wet mixture, stirring just until
moistened. Pour batter into prepared loaf pan. Bake in a preheated
oven for 1 hour and 20 minutes, or until a toothpick inserted into
center of the loaf comes out clean. Allow to cool for 10 minutes, then
turn onto a wire rack.

On Tue, 03 Jul 2007 10:25:49 -0500, Becca > wrote:

>Who mentioned adding sugar to the greased pan?

I did. When making a chocolate cake....dust your pan with cocoa
powder....eliminates the white flour look around the edges.
.....oh...and when doing layers.....turn the layer upside down on your
platter and you will have a perfect flat surface for your icing,
frosting, fruit filling, etc.

I'm new here, have really enjoyed browsing, and would like to contribute
this recipe. Not Banana Bread per se, but it does include bananas with lots
of other good stuff and is delicious. The UBC in the name is the University
of British Columbia in Vancouver where the recipe was developed. No idea
what Ponderosa refers to! It's pretty sweet so I usually cut back on the
sugar, but then I do that with most dessert recipes.

UBC Ponderosa Cake
1 C (250 ml) butter
2 C (500 ml) sugar
2 large eggs
1 t (5 ml) vanilla
3 C mashed bananas (about 4 bananas)
3 C (750 ml) all purpose flour
2 t (10 ml) baking powder
2 t (10 ml) baking soda
1 C (250 ml) dairy sour cream
1 t (5 ml) ground cinnamon
½ C (125 ml) brown sugar
1½ C (375 ml) chocolate chips

Cream together butter and sugar
Add eggs one at a time, beating well after each addition
Add vanilla and mashed bananas
Mix until smooth

Combine flour, baking power and baking soda
Add to banana mixture alternately with sour cream, ending with dry
ingredients

Spoon and spread half the batter into a greased 9x13 inch baking pan

Combine cinnamon and brown sugar
Sprinkle half the mixture over the batter in the pan
Top with half the chocolate chips

Repeat layers

Bake at 350oF (190oC) for 50 to 65 minutes
Can be halved ( but why would you want to?) - use 8" square pan

Ward Abbott wrote:

> On Tue, 03 Jul 2007 10:25:49 -0500, Becca > wrote:
>
>
>>Who mentioned adding sugar to the greased pan?
>
>
> I did. When making a chocolate cake....dust your pan with cocoa
> powder....eliminates the white flour look around the edges.
> ....oh...and when doing layers.....turn the layer upside down on your
> platter and you will have a perfect flat surface for your icing,
> frosting, fruit filling, etc.

Thanks!

Becca

mag wrote:

> I'm new here, have really enjoyed browsing, and would like to contribute
> this recipe. Not Banana Bread per se, but it does include bananas with lots
> of other good stuff and is delicious. The UBC in the name is the University
> of British Columbia in Vancouver where the recipe was developed. No idea
> what Ponderosa refers to! It's pretty sweet so I usually cut back on the
> sugar, but then I do that with most dessert recipes.
>
> UBC Ponderosa Cake
> 1 C (250 ml) butter
> 2 C (500 ml) sugar
> 2 large eggs
> 1 t (5 ml) vanilla
> 3 C mashed bananas (about 4 bananas)
> 3 C (750 ml) all purpose flour
> 2 t (10 ml) baking powder
> 2 t (10 ml) baking soda
> 1 C (250 ml) dairy sour cream
> 1 t (5 ml) ground cinnamon
> ½ C (125 ml) brown sugar
> 1½ C (375 ml) chocolate chips
>
> Cream together butter and sugar
> Add eggs one at a time, beating well after each addition
> Add vanilla and mashed bananas
> Mix until smooth
>
> Combine flour, baking power and baking soda
> Add to banana mixture alternately with sour cream, ending with dry
> ingredients
>
> Spoon and spread half the batter into a greased 9x13 inch baking pan
>
> Combine cinnamon and brown sugar
> Sprinkle half the mixture over the batter in the pan
> Top with half the chocolate chips
>
> Repeat layers
>
> Bake at 350oF (190oC) for 50 to 65 minutes
> Can be halved ( but why would you want to?) - use 8" square pan

This morning I would have baked this recipe, if I had it. Your UBC
Ponderosa Cake sounds delicious.

BTW, I used 2 cups of mashed bananas in my Banana Nut Bread this
morning, and it took 5 bananas. This recipe uses 3 cups of mashed
bananas, so it must really taste like bananas. I can't wait to try it.

Becca

mag wrote:
> I'm new here, have really enjoyed browsing, and would like to contribute
> this recipe. Not Banana Bread per se, but it does include bananas with lots
> of other good stuff and is delicious. The UBC in the name is the University
> of British Columbia in Vancouver where the recipe was developed. No idea
> what Ponderosa refers to! It's pretty sweet so I usually cut back on the
> sugar, but then I do that with most dessert recipes.

How far do you cut back on the sugar? I'd like to try this, it sounds
very good!
As for the Ponderosa-all I can think of is the Ponderosa Ranch, home of
the Cartwrights?