This is a rather delicious banana cake that Christie Purifoy has recommended a few times. It has a special ingredient!
** The picture is from the Grace Table website. Here is the link the original post. http://gracetable.org/invisible-hospitality-end-summer-cake/
Ingredients:
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1 1/2 cups packed light brown sugar
3/4 cup safflower or other vegetable oil
3 large eggs
1 tsp vanilla
1 cup finely grated yellow squash
2 large ripe bananas, mashed
Instructions:
1. Preheat the oven to 350 F. Grease two six-inch cake pans and line with parchment paper circles.
2. In a medium bowl, combine the flour, baking powder, baking soda, salt, and cinnamon.
3. In a large bowl, whisk together the brown sugar, oil, eggs, and vanilla. Stir in squash and bananas. Add dry ingredients and stir just until combined.
4. Pour batter into prepared cake pans and bake until a toothpick comes out clean. I begin checking at 40 minutes, but it might need quite a bit longer.
5. Cool completely on a wire rack.
6. Top one layer with a cream cheese frosting and the other with a simple icing sugar glaze. This cake is delicious without frosting, perhaps as an after-school snack. Stacked and frosted, it is worthy of a celebration.
Notes:
This recipe is adapted from Honey & Jam by Hannah Queen. It's a beautiful book of innovative recipes inspired by fresh produce.
** The picture is from the Grace Table website. Here is the link the original post. http://gracetable.org/invisible-hospitality-end-summer-cake/
Ingredients:
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1 1/2 cups packed light brown sugar
3/4 cup safflower or other vegetable oil
3 large eggs
1 tsp vanilla
1 cup finely grated yellow squash
2 large ripe bananas, mashed
Instructions:
1. Preheat the oven to 350 F. Grease two six-inch cake pans and line with parchment paper circles.
2. In a medium bowl, combine the flour, baking powder, baking soda, salt, and cinnamon.
3. In a large bowl, whisk together the brown sugar, oil, eggs, and vanilla. Stir in squash and bananas. Add dry ingredients and stir just until combined.
4. Pour batter into prepared cake pans and bake until a toothpick comes out clean. I begin checking at 40 minutes, but it might need quite a bit longer.
5. Cool completely on a wire rack.
6. Top one layer with a cream cheese frosting and the other with a simple icing sugar glaze. This cake is delicious without frosting, perhaps as an after-school snack. Stacked and frosted, it is worthy of a celebration.
Notes:
This recipe is adapted from Honey & Jam by Hannah Queen. It's a beautiful book of innovative recipes inspired by fresh produce.
RSS Feed