Stephen Ceideburg
-BANANA CAKE-
1 ts Vegetable shortening
3 c Sifted cake flour
1 tb Baking powder
1 1/4 c Granulated sugar
3 Eggs
1/3 c + 1 tb butter softened
1 1/2 c Mashed ripe bananas
1/3 c Buttermilk
CHOCOLATE GLAZE
1 c Unsifted powdered sugar
1/4 c Unsweetened cocoa
1 1/2 oz Unsweetened chocolate
1/4 c Boiling water
To make Banana Cake: Preheat oven to 350 degrees. Lightly grease two 9-inch
cake pans or one 13-by-9-by-2-inch baking pan with shortening. Then flour
and set aside.
Sift flour with baking powder; set aside.
In mixer bowl, beat sugar with eggs and butter on medium speed 5 minutes,
scraping bowl down several times. Reduce speed to low, beat in bananas and
buttermilk. Add dry ingredients all at once, mixing only moisten dry
ingredients. Spoon batter into pans and bake on middle shelf of oven 25 to
30 minutes, or until wooden pick inserted in center comes out clean.
Cool 5 minutes in pans, then turn onto rack to finish cooling. For best
results, wrap cooled layers in film and ripen overnight before serving.
Either serve plain or with Chocolate Glaze.
To make Chocolate Glaze: Sift sugar with cocoa, set aside. Melt chocolate
in top of double boiler over simmering water, or in microwave oven on high
for 1 minute. Off heat, stir boiling water into melted chocolate to make a
smooth paste, then stir in sugar-cocoa mixture. Spread evenly while warm
over Banana Cake layers.
Variation: To make Banana Nut Cake, fold in 1/2 cup chopped pecans or
walnuts with flour.
Per serving (based on 12 servings with glaze): 346 calories, 5 grams
protein, 62 grams carbohydrate, 10 grams fat, 70 milligrams cholesterol,
166 milligrams sodium.
Per serving (based on 12 servings without glaze): 319 calories, 5 grams
protein, 52 grams carbohydrate, 8 grams fat, 70 milligrams cholesterol, 165
milligrams sodium
Francis Price writing in the Oregonian’s FOODday, 1/12/93.
Yields
2 Servings