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I have a love affair with banana bread. It may not seem that way, because I do not make it often, and when I do, most of it is usually thrown away, uneaten. Despite this, I do love banana bread. However, I've also been searching for ways to use up those old, rotting bananas that my family will also enjoy. Enough so that I am not throwing the majority of my work down the trash can's gullet at the end of a couple weeks. You'd think I'd have grown more acquainted with my freezer, and I very well should, but at this point I have not.
I found this recipe today when looking for ideas on using the bananas that sat blackening in my fruit basket. It sounded interesting, and I thought maybe the cake-like appearance would appeal to my children more. So I gave it a shot. It turned out pretty tasty. Time will tell whether or not it is eaten up or left for the garbage man. I am thinking it very well might get eaten, though!
Ingredients:
2 eggs, separated
2/3 cup shortening
1&1/2 cups sugar
1 cup mashed bananas (I used 5 small ones)
1&1/2 cups flour
1 teaspoon baking soda
1/4 cup buttermilk
1/2 teaspoon vanilla
slivered almonds (optional)
Directions:
In a small bowl, beat egg whites until soft peaks form. Now, I have no idea what the heck this means, so I just beat the heck out of it for a couple minutes and called it good. Set aside.
In a large bowl cream shortening and sugar. Beat in egg yolks; mix well. Mix in bananas.
Combine flour and baking soda. Add to creamed mixture, alternating with buttermilk, beating well after each addition.
Add vanilla and egg whites.
Pour into a greased 13-in by 9-in baking dish. Sprinkle with slivered almonds.
Bake at 350*F for 45-50 minutes.
Cut cake into 12-16 servings. 1 piece equals 1 serving. Nutritional info approximate.
Calories: 213
Fat: 8g (2g saturated)
Cholesterol: 27mg
Sodium: 89mg
Carbohydrates: 31g
Fiber: 1g
Protein: 2g
