| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 1 1/4 |
c |
Sugar |
| 1/2 |
c |
Butter |
| 2 |
|
Eggs |
| 1 |
ts |
Baking soda |
| 4 |
tb |
Sour cream |
| 1 |
c |
Banana pulp; mashed |
| 1 1/2 |
c |
Pastry flour |
| 1 |
ts |
Vanilla |
INSTRUCTIONS
Here is a wonderful Banana Cake recipe that I got several years ago when my
class did a Jewish Genealogy project. It is a recipe that has been passed
down for years. It is delicious. I make it as a layer cake with cream
cheese frosting. I usually double the recipe and use 10 inch. round pans so
it is quite a large cake. It is normally baked in a oblong pan. Hope you
enjoy it.
Source: Gimel Class Cookbook
Cream butter and sugar, add eggs, beaten very lightly, and the baking soda,
dissolved in the sour cream. Beat well, then add bananas, pastry flour, 1/4
teaspoon salt and vanilla. Bake in a well buttered or sprayed with PAM
oblong pan, 7 1/4" x 11 1/4" x 1 1/2" in 350 degree oven. Bake for 35-45
minutes or until toothpic comes out clean. Enjoy!
Posted to JEWISH-FOOD digest by Cynthia Heller
<hellerikecynthia@worldnet.att.net> on Aug 26, 1998, converted by MM_Buster
v2.0l.
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