Mrs. Slater’s Banana Cake
receives a make-over!
This was originally a banana cake recipe that I received from my mother-in-law’s friend. I had to promise not to share the recipe until she had passed away.
I kept my promise….
I loved the original cake very much. I loved its moisture, its flavor, but always felt it needed a little more than just banana pulp and chopped pecans. I wanted to have more to chew with every bite so that I could savor the flavors longer. Every time I made it, and every time I sliced the loaf still warm and had that first bite and breathed the banana’s flowery fragrance the Austrian Bischof’s Brot came into my mind.
My mother made an Austrian Bischof’s Brot for holidays. It was a yellow Vanilla flavored cake with lots of dried fruit to give it a solid, and chewy experience as one enjoyed it with that first sip of coffee.
I felt that Mrs. Slater’s banana cake recipe would have the right consistency while enhancing it with my collection of dry fruit and some chocolate from the pantry.
Maja’S Banana Cake
1/2 cup butter (1 stick or 1/4 lbs)
1 1/2 cup sugar
2 large eggs
1 1/2 cups banana pulp ( about 3 frozen very ripe bananas thawed)
1/2 cup Sour Cream
2 cups flour – not sifted
1 tsp baking soda
2 tsp Vanilla Extract
1 tsp Orange Flavor
Zest of one lemon
Zest of one orange
3/4 cup chopped almonds or walnuts or hazelnuts or pecans
1/2 cup raisins
½ cup shredded coconut – optional
½ cup chopped dried apricots
½ cup chocolate chips
Note: You can add as many, and any kind of dried fruit as you like and have in your pantry or refrigerator. The batter is moist enough to handle any addition of fruit….
Cream butter and sugar until very yellow and fluffy, then add the eggs one at a time and beating them thoroughly.
Mash the banana pulp with a fork and add it to the mixture above.
Add the flavors and zest into the mixture next.
Place a strainer over a bowl and sift the flour together with the baking soda. Add the flour mixture into the batter and mix gently but, well.
Place the nuts, raisins, chocolate chips and chopped Apricots into a separate bowl, and dust them with a little flour by mixing them together.
Now add the above mixture into the batter while alternating with the sour cream.
Mix well but do not over mix.
Bake the cake in loaf pans or a Bundt cake form – at 325 F until cake tester comes out clean, about 1 hr or a little longer.
When baked let the cake cool and dust it with powdered sugar, then serve it with coffee or tea.
This is a very simple cake and following the recipe should not be difficult. Hopefully you will make it soon and enjoy it as I do. It would be nice to hear how it turned out in your kitchen and if it was liked to whomever your served it.
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Copyright: Maria Reisz Springer……..
Maja’s Kitchen….
maria@majaskitchen.com
http://www.culinaryhalloffame.com/
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Unauthorized use, distribution, and/or duplication of proprietary material without prior approval is prohibited. If you have any questions or would like permission, I can be contacted via email at: maria@majaskitchen.com Feel free to quote me, just give credit where credit is due, link to the recipe, and please send people to my website, http://www.majaskitchen.com
Maja, Although Banana Bread is not my ‘cup of tea’….I would try your version as I like bits and bites of texture as well. Perhaps if it was pumpkin bread-that is a horse of a different color! Surely, many will just love this recipe.
Hi Linda….thank you for your comment….and if you do not like banana bread…make the pumpkin bread and add the dry fruit and nuts…just like I do in the banana bread…and you will have a breakfast bread that you truly love…
Hi Maria,
I just put bananas on my grocery list! Jack will love this treat :-))
Hi Jill….thank you for your comment…I know Jack will love this banana bread…it is Dale’s favorite snack….I cannot make it too often, because it usually is gone in one day…..
Dear Maja – Thank you for your kind words re: my blog Weave A Thousand Flavors. You have a wonderful place here and your recipes are just mouthwatering. LOVE the Banana bread and I am atill swooning at the sight of your Babka. And to think we’re so close to each other geographially. I am near DC 🙂
chow! Devaki @ weavethousandflavors
Devaki…thank you for your kind words about my blog as well….I love all the color and beautiful woven materials you so artistically present on your blog and then top it all off with the most delicious culinary examples….
I would love to chat with you sometimes….it might even be fun to meet….
Here is my email address: maria@majaskitchen.com….drop me a line and we can exchange telephone numbers….my best to you…..
Love this recipe. I can’t wait to try it!
Hi Claire….this is really a great breakfast or any-time bread….hope you make it sometimes soon….The loaves freeze well….so you can have it any time you want…to drizzle a little of your honey on a warmed slice …. makes it even better…
I made it last week! I had house guests and needed something special. We are still eating it.
Looks great as always Maria – freezing the bananas when they are really ripe is a great trick!
Hi C.c. thank you for your nice comment…..yes, I always have frozen, very ripe banana’s in my freezer…. I had a neighbor a while back who would call me for “rotten” bananas from the freezer when ever she wanted to make a quick breakfast bread…..
from Dora Badzey………..via email
Thanks Maria,
I had a lot of fun reading this.
The banana bread sounds delicious. I’ll have to try it without the chocolate chips since Jeno can not have any.
Love Dora,
Maja, it was very clever of you to combine Bishop’s Bread with Banana Bread and get your own creation. The sour cream in the batter sounds very promising. I am having houseguests next weekend, and it sounds perfect for a weekend brunch.
Hi Rick….so nice of you to send a comment….and your compliment means a lot to me…..thank you!
Hope your company will like the Bischof’s Banana Cake while loving and savoring every morsel of you fantastic brunch……