Tuesday, June 17, 2008

What to do with a spotted banana

It usually takes three or four bananas to make banana bread. You can fake it with two... but what do you do when someone comes along behind you and EATS the second nanner?

"A DINGO ate my----" ....er, wait.... never mind; wrong story.... *blush*

Banana Walnut Cake

1 reeeaallllly ripe banana, mashed (about 1/3 cup)
2 eggs, well beaten
1/2 cup milk
1 teaspoon vinegar

1 cup flour
3/4 cup packed brown sugar
1/2 cup chopped walnuts
1/4 teaspoon salt
1/2 teaspoon baking soda
1 1/4 teaspoons baking powder
1/8 teaspoon (or less) cardamom
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon punkin pie spice

(topping: cinnamon sugar, candy sprinkles)

Grease an 8x8 cake pan (I use glass pans) and set aside. Preheat the oven to 350 Fahrenheit.

Sour the milk with the vinegar; let sit while you beat the eggs into the banana.

In a separate bowl, mix together the flour and walnuts. Coat the walnuts evenly, then mix in the sugar. Once they're all well combined, add the leavening and spices and mix again.

Combine the milk with the banana and mix well. Stir the banana/milk mixture into the flour mixture with a gentle hand. Stop mixing once all the flour is incorporated into the batter. Pour into the baking pan.

Sprinkle the top with cinnamon sugar and candy sprinkles (I used teeensy gingerbread men shapes left over from the holidays). Bake 25 minutes. Cake will crack on top when done; test with toothpick to be sure. The toothpick should come out of the center of the cake without crumbs or batter clinging to it.

If you store the leftovers covered, the cake will get very moist on top; use it quickly or freeze it.... lol... you might guess by the lack of pics here that we used it quickly... always the sign of a good recipe! *eyebrow waggling grin*


  1. This recipe looks soooooo yummy--I can't wait to try it. And sure enough--we have ripe bananas on the counter.


So... what do you think?