I am pregnant, and I like to eat. It’s a problem, but baby gets hungry. And that’s how I justify eating whatever I want, whenever I want. I have had some bananas aging on my counter now for a week or so, and they have been calling my name. Not to eat in their plain and somewhat healthy form though. I actually won’t touch a banana if it has even one little brown freckle spot on it. Traces of green indicate the ideal stage of ripeness for eating bananas.
Anyway, I have been watching them age and thinking how much I really want a banana cake. Finally, I gave in today. I made my mom’s banana cake recipe. I love it, and will share at the end of my excessively chatty post.
I gave in to the craving partially because I wanted the cake, but also to serve as a practice cake for frosting. Yes, I actually have something to practice for! In May, I get to make a wedding cake. It’s the real deal ladies and gentleman! My lovely mother-in-law has been asked to cater the wedding and has employed me as her assistant and cake baker. Actually, I think bakeress sounds better, even if it isn’t a real word.
So here is the photo that I was sent. This is what the bride wants. And we all know that every bride gets what she wants :)
This is my practice run. It doesn’t look as fancy without the flowers, and I was testing out a couple things. But it’s a start.
I won’t be using the dots on the bottom, or maybe a version of them will end up bordering the top and bottom. Or it will be the ribbon all the way. Not to mention, the cake probably won’t be a banana cake either.
I am really excited about my project, and can’t wait to post the final product!
I almost forgot! The recipe:
Banana Cake
2 1/3 cups flour
1 2/3 cups sugar
1 1/4 cups smashed bananas (I used four whole bananas today and never really measure this part. Use at least 2)
2/3 cup shortening
2/3 cup buttermilk (or regular milk with a bit of vinegar)
3 eggs
1 1/4 tsp. baking powder
1 1/4 tsp. baking soda
1 tsp. salt
2/3 cup finely chopped nuts
Follow the general rule for mixing…bananas, sugar, oil, then the eggs. Add dry ingredients alternating with the buttermilk, or just throw it all in and mix. It will work just the same because its that simple of a recipe. Bake at 350 for 35-40 minutes (8 or 9 inch rounds).
Yummy, yummy! I want some now!
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