Banana Cake 1997 Joy Recipes

BANANA BROWN BETTY 1997 JOY

Steps:

• Position rack in lover third of oven and preheat to 350°F.
• Get 8x8 baking dish, 9 inch pie plate or 10x6 oblong baking dish.
• Stir the graham crumbs, sugar and butter together. Press half of the crumb mixture into the bottom of the baking dish.
• In a heavy saucepan, bring the milk and vanilla bean to a simmer. If using vanilla extract, add last.
• Mix in a bowl the egg, cusgar, flour, cornstarch and salt.
• Remove vanilla bean, if using. Gradually whisk half of the milk into the egg mix. Then mix this back into the milk in the pan.
• Cook, whisking constantly and scraping the bottom and sides of the pan over medium heat until the center bubbles and the mixture has thickened.
• Remove from heat and stir for another minute to cool. Add vanilla extract now if not using the bean.
• Fold bananas into the hot custard.
• Spoon the banana mixture evenly over the crumbs and cover with the remaining crumb mixture.
• Bake until the top has browned and the filling is warm, 25-30 minutes.
• Let cool on a rack for 20 minutes before serving.
• Spoon into bowls and serve.
• You can top with vanilla ice cream, a fresh strawberry sauce or something you like with it.

BANANA CAKE

Steps:

• Preheat oven to 300 degrees. In a large bowl, combine the flour, baking powder, baking soda, salt, and sugar. Blend in the melted butter, mixing together until moist. Add 1/4 cup of the buttermilk and combine.
• In a separate bowl, combine the other 1/4 cup of buttermilk with the eggs and blend into the flour mixture. Add the vanilla and mashed bananas. Beat for 1 minute. Place the batter in a greased 9-by-13-by-2-inch pan.
• To make the topping, squeeze the flour, brown sugar, and butter together with your hands. Crumble the topping evenly over the batter. Bake for 35 to 40 minutes. When the cake is done, an inserted toothpick or fork should come out clean from the center.

BANANA CAKE 1997 JOY

Steps:

• All ingredients should be at room temperature.
• Preheat oven to 350°F.
• Grease and flour 9" springform pan or line bottom with parchment paper (or use a silicone pan).
• Combine in food processor bananas and sour cream.
• Add eggs, lemon zest and vanilla and blend.
• In mixer, blend flour, sugar, baking soda, baking powder and salt.
• Add half the banana mix and butter to the flour. Beat on low until the dry are moistened.
• Increase speed to medium and beat for 1.5 minutes.
• Gradually add the remaining banana mixture in 2 batches and beating for at least 20 seconds after each addition.
• Scrape batter into the pan and spread evenly.
• Bake until toothpick comes out clean and cake springs back, about 30-40 minutes.
• Let cool in the pan on rack for 10 minutes.
• Slide a thin knife around to detach and remove sides of pan.
• Dust with powdered sugar or frost with something nice.