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.
~~~~~~~~~~~~~~~~~~~~~~~
Copyright: Maria Reisz Springer……..
Maja’s Kitchen….
maria@majaskitchen.com
http://www.culinaryhalloffame.com/
~~~~~~~~~~~~~
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's Viennese Kitchen 