Recipe Talk

I've lost our recipe card for Banana Cake and my husband is desperate to find it! I remember it was very easy - you could mix it and bake in the same pan (8x8 or 9x9) and I'm fairly certain included buttermilk in the ingredients. I'd appreciate if anyone with the cards could reply with the recipe. Thanks!

Mary Masterson's GARC
Cakes and Pastries
Gr 15 # 11

Banana Frosted Layer Cake

Prep: 20 min
Baking time: 40-45
Oven Temperature : 350 F
Serves 9

Ingredients:

1/2 c soft butter or margarine

1 1/2 cups sugar

3 eggs

1 teaspoon vanilla

2 1/2 c sifted cake flour

1/4 teaspoonbaking soda and baking powders

1/2 teaspoon salt

1 cup mashed (ripe) bananas, 2 large

1/2 cup sour cream

1 carton (8 oz) banana strawberry yogurt, stirred

Preparations:

1 In large bowl, beat butter and sugar until fluffy.

2. Add eggs, one at atime, beating throughly after each. Add vanilla.

3. Sift flour, baking powders, baking soda, and salt together.
Add alternating with bananas, sour cream , and yogurt to creamed mixture,
beating well.

4. Turn into 2 greased and lightly floured 9 inch cake pans.

5. Bake at 350 F for 40 to 45 mins or until tooth pick inserted, comes out clean.

6. Let stand in pans on wire racks for 10 mins.

7. Turn out on to racks to cool.

8. Fill and frost layers with frostings.

Garnish as desired.

Banana Frosting:

In medium bowl, beat together until smooth 1 container (4oz) whipped cream cheese, softened
1lb (3 1/2 cups) powdered sugar, 1/2 teaspoon vanilla, and 1/4 cup mashed banana.
If frosting is too stiff, add small amounts of half and half cream , till spreading thickness is reached.

MARY MASTERSONS GARC

Gr # 15 Card 15

Brazil Nut Banana Cake
Cakes and Pastries

Prep: 20 min
Baking Time: 25 mins.
Oven temperature: 350 F

Serves: 9

Ingredients:

2 cups all-purpose flour

1/4 teaspoon salt

1/4 teaspoon baking powders

3/4 teaspoon baking soda

1/2 cup soft butter or margarine

1 1/2 cups granulated sugar

2 eggs

1/4 cups mashed banana, (Very ripe) 2 large

1/4 cup butter milk

1 teaspoon vanilla

3/4 cup chopped Brazil nuts

Slightly sweetened whipped cream

TIPS:

If butter milk is unavailable,
combine 1 teaspoon cider vinegar with enough
sweet milk to make 1/4 cup.

Preparation:

1. In bowl, combine four, salt, soda, baking powders.

2. In larger bowl, cream together butter and sugar until fluffy.
Add eggs, one at a time, beating after each. Beat in banana.
Add flour mixture, buttermilk and vanilla. Beat until blended.
Stir in nuts.

3. Turn batter into 2 greased and slightly floured 9 inch layer cake pans.

4. Bake at 350F for 25 mins or until tester inserted near center comes out clean.

5. Let stand in pans on wire rack for 5 mins.

6. Turn out. Turn top-side. Cool.

7 Spread whipped cream on top of one layer.
Frost top and sides with remaining cream.
Slice.
Serving.

McCall's Great American Recipe collection

Banana Sour Cream Cake

Group 17, Card 77

For one 10-inch cake, 12 servings, you will need:

1 cup granulated sugar

1/2 cup butter or margarine, softened

2 eggs

1 1/2 cups mashed ripe bananas

3/4 cup sour cream

1 tsp. vanilla extract

1 1/2 cups all-purpose flour

1 1/2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. ground cinnamon

1 cup quick or old-fashioned oats

1 cup chopped nuts (walnuts, pecans)

Chopped nuts or chocolate sprinkles, for garnish, optional

Glaze:

1 cup powdered sugar

1 1/2 Tbsp. milk

Preparation:

1. In large bowl, cream sugar and butter. Add eggs; beat until smooth.
2. Beat in mashed banana, sour cream and vanilla.
3. Stir together flour, baking powder, baking soda and cinnamon. Beat into banana mixture until smooth.
4. Stir in oats and nuts.
5. Pour batter into a greased 10-inch Bundt or tube pan.
6. Bake at 350F for 35 to 45 minutes, or until toothpick inserted in center comes out clean.
7. Allow cake to cool in pan 15 minutes. Then remove to cooling rack.
8. combine powdered sugar and milk for glaze.
9. Drizzle with glaze and sprinkle nuts or chocolate sprinkles over cake before serving.

Best Ever Banana Cake With Cream Cheese Frosting

SERVES 16 ,

1 9x13 pan

Ingredients

1 1/2 cups bananas, mashed, ripe

2 teaspoons lemon juice

3 cups flour

1 1/2 teaspoons baking soda

1/4 teaspoon salt

3/4 cup butter, softened

2 1/8 cups sugar

3 large eggs

2 teaspoons vanilla

1 1/2 cups buttermilk

Frosting

1/2 cup butter, softened

1 (8 ounce) package cream cheese, softened

1 teaspoon vanilla

3 1/2 cups icing sugar

Garnish

chopped walnuts

Directions

Preheat oven to 275°.

Grease and flour a 9 x 13 pan.

In a small bowl, mix mashed banana with the lemon
juice; set aside.

In a medium bowl, mix flour, baking soda and salt; set
aside.

In a large bowl, cream 3/4 cup butter and 2 1/8 cups
sugar until light and fluffy.

Beat in eggs, one at a time, then stir in 2 tsp
vanilla.

Beat in the flour mixture alternately with the
buttermilk.

Stir in banana mixture.

Pour batter into prepared pan and bake in preheated
oven for one hour or until toothpick inserted in center
comes out clean.

Remove from oven and place directly into the freezer
for 45 minutes. This will make the cake very moist.

For the frosting, cream the butter and cream cheese
until smooth.

Beat in 1 teaspoon vanilla.

Add icing sugar and beat on low speed until combined,
then on high speed until frosting is smooth.

Spread on cooled cake.

Sprinkle chopped walnuts over top of the frosting, if
desired.

Thanks for responding so quickly but those posted aren't the right recipe. It did not have a frosting with the recipe and was baked in an 8x8 or 9x9 pan. My husband seems to remember it had yogurt in the recipe - I seem to remember buttermilk. In any case, I'd appreciate if you keep checking!

BANANA YOGURT CAKE

2 c. flour
1/3 c. sugar
3/4 tsp. baking powder
3/4 tsp. baking soda
1 tsp. vanilla
3/4 c. sugar
1/4 tsp. salt
2/3 c. low fat plain yogurt
1/2 c. mashed bananas
1/4 c. canola oil
1 tsp. lemon peel
3 egg whites

Stir flour, 1/3 cup sugar, baking powder, baking soda and salt in bowl. In medium bowl stir in yogurt, banana, oil, lemon peel and vanilla. Beat egg whites until soft peaks form and add 3/4 cup sugar, beating on high speed until stiff peaks form. Stir yogurt, banana mixture into flour mixture. Fold in 1/4 of egg whites to soften and then fold in the rest. Pour in non-stick 9"x9"x2" pan. Bake at 350 degrees for 40 to 45 minutes. It slices better on the second day. Icing can be drizzled over cake. Serves 12 to 20. A low-fat recipe.

Thanks for trying another one but it's not the one. My recipe did not require a mixer. Rather, you stirred the wet ingredients together, then stirred in the dry ingredients. The card actually instructed you to mix it all in the 9x9 or 8x8 pan so you didn't need to use separate mixing bowls. Our set of cards has to be at least 15 years old - perhaps the newer sets don't include this recipe but thanks for checking!

I'm so excited I found it! Here ya go! Please take note of my lost recipe card for a Cranberry Loaf....thanks!

I could type the whole thing out here, but what would be better is if you emailed me and I will scan the card and reply to your email with the scan attached. (I have just recently injured the ligaments in my hand and arm and don't really want to type the whole card out.) My email is bearpaw8@shaw.ca

Thanks
Hoper