Sunday, May 5, 2013

Comfort Banana Cake

I've been pretty sick with a cold since I got back home from New York City on Monday and whenever I feel ill, I don't turn away from food, I run towards it.

Being sick makes me crave comfort food, which usually means some sort of baked good that my mom used to make me and my sister when we were kids.

So I chose the easiest recipe I could possibly make: Banana cake.

For most of my life up until my late teens/early twenties I thought there was only one kind of banana cake, until I heard of the existence of one banana bread, and that most people referred to it as a bread, not as a cake. Well, let me tell you, the recipe that my mom made was most definitely for a cake, not a bread.

This cake is moist, has no nuts or a discernible crust and has a paler complexion than its darker brother, banana bread.

It tastes good with chocolate; chips and icing.

This morning I thought for sure I wouldn't have to go to the grocery store to get the ingredients because I knew I had a few bananas waiting for me in the freezer. Well, I did have a few frozen bananas, but I forgot that they were pretty old. So old it's embarrassing to admit to their age here.

Into the garbage they went. The good thing about being forced into going to the grocery store was that at least I got some much-needed outdoor time (since when did it become summer in Toronto?), since I have been huddled up in my apartment like a World of Warcraft geek.

Anyway, this recipe is great because it doesn't even take 10 minutes to prep and only 25 minutes to bake in the oven.

Now if only someone could invent a cake that cures the common cold.

Comfort Banana Cake

Makes 10-12 servings

- 1/2 cup margarine or softened butter (for this post I used olive oil margarine)
- 1 cup of sugar
- 1 egg
- 1 cup mashed bananas (two or three bananas)*
- 1 1/2 cup of flour
- 1 tsp of baking soda
- 1 pinch of salt
- 1 tsp of vanilla
- Optional: chocolate chips, simple vanilla icing

Heat oven to 350 degrees celsius.

Grease 9x13" cake pan.
Cream together the margarine/butter and sugar for one minute. Add the egg and the mashed bananas (make sure the eggs and bananas are at room temperature) and beat until mixed.
Add the sifted dry ingredients and the vanilla. Beat into wet mixture until completely mixed.
Pour into cake pan.
Bake for 25 minutes or until toothpick comes out clean. Cake should have a light tan colour.

Let cool for 15 minutes and serve warm. It can stay in a fridge for about a week.

It also goes great with vanilla ice cream.

*The riper the banana the better because overripe bananas give the cake more flavour. I usually put leftover bananas that are too bad to eat in the freezer and then use them for the cake. However this time I obviously did not have the foresight to buy bananas in advance and bought ones that were only slightly green but more of a pale yellow.

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