Advertisement
YOU ARE HERE: LAT HomeCollections

MY BEST RECIPE

A Sweet Family Treat Is a Cross Between a Light Bread and Cake

October 26, 1989

"This recipe has been in my family for some 60 years," Carole Foran writes. "It's a cross between a cake and a light bread and needs no icing, other than a sprinkling of powdered sugar, which is optional. The cake freezes very well."

BANANA-NUT CAKE

1 3/4 cups sifted cake flour

1 teaspoon baking soda

1 teaspoon baking powder

1/4 pound butter or margarine

1 1/2 cups sugar

3 eggs, well beaten

3 very soft bananas, mashed

1 cup chopped walnuts

1 teaspoon vanilla

Sift together cake flour, baking soda and baking powder. Set aside.

Cream butter with sugar until smooth. Add well-beaten eggs, beating until blended. Beat in bananas, then walnuts and vanilla. Fold sifted dry ingredients into banana mixture. Turn batter into greased and floured 9-inch-square baking pan.

Bake at 350 degrees 40 to 50 minutes or until cake tests done in center. Serve plain, or, if desired, sprinkle with powdered sugar or dollop with whipped cream. Cut into bars or squares. Makes about 9 servings.

--CAROLE FORAN

Beverly Hills

The Times pays $10 for readers' recipes published. Send an unusual and unpublished recipe to My Best Recipe, Food Section, The Times, Times Mirror Square, Los Angeles 90053. Write how you got the recipe, how you use it, and include name, telephone number and address. Recipes become the property of The Times and will not be returned. Allow three weeks for payment after publication.

Advertisement
Los Angeles Times Articles
|
|
|