Wednesday, July 29, 2009
Banana Nut Cake
I started to not post this recipe. The first day I ate it I found it to be dry and not really very tasty. Then the second day it was better. Today it was wonderful. So I am posting with the suggestion that you make this a few days in advance. As with any dessert with fruit it becomes more moist the more days it sits. So leave it alone and let it sit. Try not to be a hog about it and eat a whole dry cake on the first day.
1 1/2 Cup sugar
1/2 cup shortening
2 cups flour
1 tsp. soda (baking soda that is)
3 mashed bananas
4 Tbsp. buttermilk ( at the bottom of the post I will tell you how to sub with sour milk as I do not keep buttermilk lying around really)
1/2 cup chopped pecans
1 tsp vanilla
Cream shortening and sugar. Add well beaten eggs. Stir in mashed bananas. Sift flour and soda. Add alternating with the buttermilk. Add nuts and vanilla. Bake at 350 in a greased 9X13 until done. I suggest you start with 30 minutes.
1 8 ounce cream cheese
1 stick butter softened
1 pound powdered sugar
1 tsp vanilla
1/2 cup chopped pecan
Mix cream cheese and butter. Add sugar. Stir in vanilla and pecans.
Measure 1 cup milk.
Add 1 tsp. plain vinegar or lemon juice. Stir ingredients.
Let sit for 10 to 15 minutes. Milk should began to curdle slightly. You now have sour milk for your baking needs.