Friday, November 11, 2011

Banana Tea Cakes from Molly Whitcomb

7 ounces flour
1 tsp baking soda
1/4 tsp salt
a grating nutmeg
1 stick butter
1 cup sugar
1 egg
1/4 tsp almond extract
1/2 tsp vanilla extract
little bit of rum and/or whiskey,
at least a tablespoon or two
2 ripe bananas, mashed
1/2 cup sour cream or plain yogurt or buttermilk,
or any combination thereof
1/2 cup chopped pecans or walnuts
1/2 cup dried fruit (I used sultanas, currents, and cherries)

Preheat the oven to 350 degrees.
Grease and paper two 5 1/5 inch x 2 inch cake pans.
Combine the flour, soda, salt, and nutmeg.
Cream the butter and sugar.
Then mix in the egg, beating very thoroughly.
Mix in the extracts and alcohol.
Mash the bananas in a small bowl and mix into the creamed mixture.
Add the sour cream or yogurt or buttermilk (or any combination there of) to the creamed mixture and stir well.
Mix in the dry ingredients.
Stir in the nuts and dried fruit.
Pour into the pans and bake until done, this was maybe 50 minutes.
Note: If you want to use a single pan use an 8 inch x 2 1/2 inch pan.
Or put the batter into a normal sized bundt pan.
Just cook it until it's done, having a tooth pick come out clean.

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