My fortieth recipe with Wednesday with Donna Hay is Food Processor Banana Cake, found in Off the Shelf on page 160, and also online here.
The ingredient list: sugar, brown sugar, banana, eggs, sour cream, butter, and self-rising flour.
Margaret is forever looking for recipes to use up bananas she has squirreled away in her freezer, so when I saw her choice this week, I grinned and thought, "Well, Margaret has come upon a stash of 'nanners' in the freezer she needs to use up again." When I read her post, I saw that confirmed...I know her well.
Generally we are not fond of bananas IN things around here, but since she made the choice and I could find a place to park the cake if Mark didn't care for it (gifting cakes can be tricky at times), and since Margaret gifted me a very nice 6 cup (half-size bundt pan) awhile ago, I figured I better show up with a cake this week. And I am happy that I did as this is one very light and tasty cake.
That half-size pan makes the greatest slices, not too large, not too small, just right!
I was noting that there is no vanilla flavoring in this cake and thought I might be disappointed, but I was not at all disappointed, the banana flavor was fresh and delicious. All in all, this is definitely a keeper, one that I will make again.
Wonder what the others thought? Gaye's post on this is here. Margaret's post is here. Next week is Chaya's choice: Soy Simmmered Chicken found in Modern Classics I, page 100, or you can perhaps find it online here. Join us and leave a link to your post, no commitment required.