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.
The preparation is extremely easy...toss all the ingredients in the food processor, whirl it around, pour it into the pan, and bake. 40 minutes later, you have a fragrant kitchen and a lovely 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.