Tuesday, August 19, 2008

Have Your Cake and Eat It Tuesday

I don't consider myself a major fan of cake. It doesn't really fall under the category of hard core, like most of the treats I prefer. I do like it sometimes, though. And if they didn't generally require so much work to prepare and top, I'm sure I'd make them more often.

Well, today I'll share with you a cake I love. The recipe came to me through my roommate Andrea, who made all sorts of delicious treats back in the day and still does, only now she makes sure they have ingredients that are unavailable in Poland and makes them, photographs them and then blogs about them. I'm not sure why I still consider her a friend. Oh yes, the recipes I acquired from her that I CAN make in Poland, like this one!

So this treat is cleverly named: Banana Cake! Ooooh, I'm sure you've never heard of anything like that, or baked it many times, either. But this is different! I'm SURE it's different! I've never seen this cake anywhere else. Okay, probably the main thing that sets this one apart is the topping. Somehow the cake and the topping are just a winning combination (I first typed winning conversation because Evie was talking to me while I type this. Evie, out. Brain, ON. There.)

There are so many reasons why people need to make this cake. It's so much healthier than a pan of brownies (or at least it has less fat, anyway). It's as easy to make as a batch of cookies. It's another way, make that a better way, to use up those black bananas. But mostly, it's just so delicious. Okay, for those of you who aren't me (that's probably most of you) and don't like things hyper sweet, you may consider this to be a little on the sweet side, especially with the topping, but just consider it a dessert, and don't eat it like we did; for dessert last night, for breakfast this morning (it has bananas), and another little piece after lunch.
Banana Cake
1 1/2 cups sugar
1/2 cup butter, softened
2 eggs
1/2 cup milk
1 tsp vanilla
1 cup mashed bananas
2 cups flour

1 1/2 tsp baking soda
1/2 tsp salt
Now for the tricky part. Mix it all together (I do it about the same way you do with cookies, mix wet, then add dry) and pour it in a greased 9 by 13" pan. Now mix together:
2 cups chocolate chips
(give or take, depending on if you're me or you)
1/2 cup brown sugar
1/2 cup nuts-or more (I always use chopped or slivered almonds, but that's only because I can't stand walnuts and peanuts just don't sound like the thing, here)
Sprinkle this topping nice and evenly over the cake batter and put it in a 350 degree oven for 35 minutes or so.
Or, alternately you can misread the instructions and check on it after 25 minutes and be very confused at how jiggly it still is in the middle, and then get back on the computer while it finishes baking, forget about it, and finally remember and take it out of the oven about 5 minutes after the nick of time. If this happens to you, don't worry. That brown on the edges and bottom of the pan is like some heavenly carmelization. This cake is delicious any way you eat it but I like it best warm. MMMMMMMmmmmmmMMMMMmm
mmmMMMMM

And if you're me (gosh, ARE YOU ME already? I'm really getting so confused) and you made it after dinner last night, you should have about this m
uch left after lunch today.


10 comments:

Moody said...

I'm SO making this today! I've got the black bananas, but no sugar or else we'd be having this for breakfast. Thanks for the recipe!

Jill said...

You actually have some left over AFTER lunch?

If by some miracle, there was any left after my kids ate some for breakfast, I would have polished the whole thing off way before lunch.

Looks yummy!

Becky said...

Looks delish! And right on with it being breakfast material because of the bananas. I'm a big fan of pumpkin bread for the same reason; it's practically good for you! :)

Erin said...

So how many bananas would you say is one cup? I just used up my bananas on a choc chip peanut butter banana bread. It was pretty good, and it substituted all of the oil with applesauce so I would definitely say it was very healthy! :)

Susan said...

So we had about 10 super-green bananas from Costco which took so long to ripen on the top basket that I forgot about them until it was too late. We gagged down 2 but I still have 8 overripe bananas to use up. Would you say that would make about 4 cakes? And that that would be just enough for 2 or 3 days for a family of 6?
This couldn't have been more timely, thanks!

Lisa said...

Wow, 2 out of five of my commenters made this! Moody wrote and said it was great, and Su ACTUALLY MADE A QUADRUPLE BATCH. I was sure she was kidding. I was wrong.

So, Erin, I think about 2 medium-large bananas should be about a cup. Of course I don't think it has to be perfect, and you lucky people who live in America have applesauce (hear the jealousy in my tone, here) and you can use some of that, too, if you don't have enough banana, or try subbing some of the butter with it. Applesauce. *sigh*

Erin said...

Make that 3 people. It was delicious! Sorry you don't have applesauce. I am surprised that Poland doesn't have applesauce, what with the proliferation of apple cakes. Any orchards nearby so you could make your own?

And & da boyz said...

I finally got a chance to read this! I feel famous. :) But mostly I am impressed with your presentation: how persuasive! If I were at home, I'd be making it right now, and I already make it all the time! :) Yum. So rewarding to see it is something you still love. Same.

Nance said...

I'm watching a huge bunch of bananas I got at Sam's Club grow spots (rather quickly) and figure I'll give this a whirl since everyone else has tried it. I'm always trying to find a banana recipe that I LOVE. Maybe this is it.

Stephanie said...

Oh, wow, that does look good! You know, we buy bananas every week, and don't always use them up right away... I may have to plan on this recipe the next time we have some past-ripe bananas! Thanks for letting me know about this!