Recipe 57

Name:

Recipe name and category: My Mother’s Banana Cake

No. of servings:

Preparation time:

Recipe ingredients and directions:

2 bananas, mashed

½ tsp salt

1/3 cup shortening, liquid

¼ tsp baking soda

1 cup sugar

1 tsp baking powder

2 eggs, beaten

2/3 cup nuts or chocolate chips (optional)

1-1/3 cup sifted flour

3 tbs sour cream or soured milk (heaping tbs)

In a small bowl beat eggs and set aside. In a large bowl cream shortening and sugar. Add beaten eggs. In same small bowl from the eggs, mash bananas, add sour cream and set aside. Sift dry ingredients into the egg mixture…mix well. Add banana mixture and blend. Separate into two greased and floured (or sugared) pans. Bake until brown and spongy to touch. This recipe is especially delicious with a cream cheese frosting.

Recipe source: Ester Woolf

Recipe anecdote: If you have bananas that are too ripe to eat, but there are not enough of them or you are not ready to bake, place them into a plastic bag and put into the freezer for a time when you are ready to bake. Microwave them until completely thawed and squeeze the banana out of the skin into the bowl.