Impatiently I waited for my bananas to go black, strictly checking and warning the boy NOT to eat them. Luckily, like me, he likes his bananas on the firm, green side.
Finally it was time. I mixed up all the ingredients and found I was 1/2 cup short of flour.
D'OH!!!
After Susan's comments last time I baked, I thought that for ONCE, I would follow the recipe exactly. The ONLY change I made was using salted butter (that was all I had) and omitting the salt, figuring it would even itself out.
As I had already done the grocery run once that day, I asked the boy to pick up some more flour on the way home from work.
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Those 45 minutes were agony as the smell of the cake had already permeated and the boy kept asking me "Is it done yet? Should I put the kettle on now? How much longer?". Finally I pulled out the cake and cut out a big piece each for me and the boy. I omitted the frosting as, quite frankly, our butts didn't need it.
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Anyhow, I wouldn't mind making it again with more banana, less sugar and less butter although not sure how I could decrease without affecting the texture... any suggestions?
3 comments:
Greetings from Malaysia! Alow the cake to cool down completely and then use tupperware, store in a cool place - not the fridge. most cakes will go sticky anyway, the humidity or condensation.
Hi Jessie,
Wow, you actually followed a recipe? :)
this recipe should work with less sugar and slightly less butter because the bananas will compensate on both sweetness and moisture.
ttyl,
susan
I love banana cake so I'm going to try this too! My aunt made banana cake with walnuts before and the walnuts added a nice texture although slightly bitter. Not sure if you want to try that.
Gerry
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