Desserts:
Beachcomber
Banana Nut Cake
from
California
Sizzles
Easy
and Distinctive Recipes for a Vibrant Lifestyle
INGREDIENTS:
1
cup mashed bananas (about 3 small bananas)
1/2
cup sour cream
2-1/4
cups cake flour, sifted
1
teaspoon baking soda
1
teaspoon salt
1/2
teaspoon nutmeg
1-1/2
teaspoons cinnamon
1
cup pecans, chopped
1/2
cup unsalted butter
1
cup sugar
1/2
cup light brown sugar, lightly packed
2
large eggs
1-1/4
teaspoons vanilla extract
Powdered
sugar (optional)
TO
PREPARE:
1.
Preheat oven to 350 degrees. Butter and flour a 9x13-inch pan.
2.
Mash bananas well and stir in sour cream.
3.
Sift together flour, baking soda, salt, nutmeg and cinnamon. Stir
in the chopped nuts and set aside.
4.
Cream butter for 1-1/2 to 2 minutes. Add the sugars, blending well.
Add the eggs one at a time. Stir in vanilla. Add the flour
mixture alternately with the banana mixture. Mix well. Spoon
batter into the prepared pan and smooth surface.
5.
Bake for 40-45 minutes or until cake is golden brown on top and comes away
from sides of pan.
6.
Cool completely on cake rack. Just before serving, dust top with
powdered sugar, if desired.
SERVES:
8
Copyright 1992 by The
Junior League of Pasadena, Inc. and Art Center College of Design.
All rights reserved.
Visit The
Junior League of Pasadena web site to purchase copies of California
Sizzles and other fine cookbooks, or call their cookbook
hotline at (626) 796-0162.
The Junior League of Pasadena,
Inc., is an organization of women committed to promoting voluntarism, developing
the potential of women, and improving the community through the effective
action and leadership of trained volunteers. Its purpose is exclusively
educational and charitable. Proceeds from the sale of California
Sizzles will support the Junior League's indispensable work
within the community for those in need.
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