Saturday, May 01, 2010

Banana Cake

A nice, light little cake. I've kicked up the fibre and taken the sugar down a notch. If you don't like/use Splenda, just replace it with granulated sugar. This is an adapted Purity Cook Book recipe. I mixed it up in the standing mixer, and it worked a treat. Since our family has been shrinking, I opted for two 8 inch round cakes. One for dessert and one for the freezer.

Preheat oven to 350*F.

Grease a 9 inch square cake pan or two 8 inch round layer pans.

1/2 cup margarine
1/2 cup granulated sugar
1/2 cup Splenda
2 eggs
1 cup (3 medium) ripe bananas
1/2 teaspoon vanilla
1 3/4 cups all-purpose flour
1/2 cup wheat germ
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup buttermilk or sour milk

In large mixing bowl, or large Standing Mixer bowl, cream margarine. Gradually blend in sugar and Splenda. Beat until light and fluffy. Add well beaten eggs (just toss them in if you're using the Standing Mixer). Beat until well combined. Blend in bananas and vanilla. Mix in wheat germ.

In another bowl mix flour, baking powder, baking soda and salt together. Add dry ingredients to banana mixture alternately with sour/buttermilk. Blend well after each addition. *(when using the Standing Mixer I put half the dry ingredients- 1 cup flour & half the other dry ingredients, then half the milk, followed by 3/4 cup flour with the rest of the dry ingredients then the rest of the milk)

Pour batter into prepared pan(s). Bake in preheated oven 50-55 minutes for square cake, 30-35 minutes for a layer cake.

Cool, in pans, on wire racks until you can hold the pan in your hands, then loosen it around the edges with a knife or Tupperware orange peeler, bang it on the counter to loosen the bottom, and turn it out onto the cooling racks to finish cooling. Ice with White Butter Icing butter or
  Cream Cheese Frosting.

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