I had a bunch of ripe bananas. Not being a big fan of banana bread I
thought I'd try and bake a banana cake. It turned out pretty good
considering the mistake I made and the fact that I'm not much of a
baker.

One step I found interesting was to put the baking pan in the freezer
for half an hour after painting the inside of it with butter.
After this I went on to mashing the bananas and adding the baking soda
and vanilla to them. Pretend you see the nuts and chocolate chips in
the ingredients shot.
http://i42.tinypic.com/4vso44.jpg

After the sugars are creamed with the butter the eggs, mashed banana
and cream are added. This is where I had the "Oh cr*p" moment. As I
was making the photo montages It hit me, "Oh cr*p" I only used half a
cup of butter and the recipe calls for one.
http://i40.tinypic.com/141hts.jpg

The flour is folded in, nuts and chocolate chips are added then poured
into the prepared pan and put into the oven.
http://i40.tinypic.com/2u581ns.jpg

The cake is baked for 60 minutes, and the pan is turned every 20
minutes. The trip onto the freezer for the prepared pan really works.
The cake came out nice and clean. The only thing that stuck were a few
chocolate chips.
http://i43.tinypic.com/2yplmpf.jpg

Turned out pretty darned good.
http://i43.tinypic.com/2rwrpq9.jpg

@@@@@ Now You're Cooking! Export Format

Banana Cake with Chocolate Chips and Walnuts

cakes

4 bananas; ripe
1 1/2 tablespoons baking soda
1/4 teaspoon vanilla
2 eggs
1 cup plus 1 tablespoon butter; room temperature
1 cup white sugar
1/2 cup light brown sugar
2/3 cup half and half
2 1/2 cups flour
pinch of sea salt
pinch of cayenne
1/2 cup raw walnuts
1/2 cup semisweet chocolate chips

# 1. Melt 1 tablespoon of butter and paint the inside of a 9 x 3 round
cake pan, then put the pan in the freezer for 30 minutes. (The frozen
butter prevents the batter from sticking to the pan.)
On a cookie sheet bake the walnuts in a 350 degree oven for 20
minutes, turning every 5 minutes or so; let cool, roughly chop, and
set aside. (I used roasted almonds instead so skipped this step)

# 2. In a bowl mash the bananas with a fork, add the baking soda and
vanilla. Stir well and set aside. In a mixer use the whisk to cream
together the softened butter and both sugars. Add the eggs, mashed
bananas, half and half and whisk until blended. Mix in the flour half
a cup at a time, being careful not to over-beat. Remove the bowl from
the mixer. Use a rubber spatula to blend in the walnuts and chocolate
chips. Pour the batter into the buttered cake pan; it will only fill
the pan half-way.

# 3. Bake the cake in a 350 oven for 60-70 minutes, turning the pan
every 20 minutes so the cake cooks evenly. Test to see if the cake is
done by inserting a wooden skewer. If the top is browning too quickly,
lightly lay a sheet of aluminum foil over the top. When the skewer
comes out clean, take the cake out of the oven and place it on a wire
rack for 30 minutes. Remove the cake from the pan, putting it back on
the wire rack to finish cooling.

# 4. Just before serving dust the top with powdered sugar and shaved
chocolate. Serve warm or at room temperature with vanilla ice cream or
freshly whipped cream.

Notes: Bitten Blog NY Times


** Exported from Now You're Cooking! v5.84 **

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 06/03

koko wrote:
>
> I had a bunch of ripe bananas. Not being a big fan of banana bread I
> thought I'd try and bake a banana cake. It turned out pretty good
> considering the mistake I made and the fact that I'm not much of a
> baker.
>
> One step I found interesting was to put the baking pan in the freezer
> for half an hour after painting the inside of it with butter.
> After this I went on to mashing the bananas and adding the baking soda
> and vanilla to them. Pretend you see the nuts and chocolate chips in
> the ingredients shot.
> http://i42.tinypic.com/4vso44.jpg
>
> After the sugars are creamed with the butter the eggs, mashed banana
> and cream are added. This is where I had the "Oh cr*p" moment. As I
> was making the photo montages It hit me, "Oh cr*p" I only used half a
> cup of butter and the recipe calls for one.
> http://i40.tinypic.com/141hts.jpg
>
> The flour is folded in, nuts and chocolate chips are added then poured
> into the prepared pan and put into the oven.
> http://i40.tinypic.com/2u581ns.jpg
>
> The cake is baked for 60 minutes, and the pan is turned every 20
> minutes. The trip onto the freezer for the prepared pan really works.
> The cake came out nice and clean. The only thing that stuck were a few
> chocolate chips.
> http://i43.tinypic.com/2yplmpf.jpg
>
> Turned out pretty darned good.
> http://i43.tinypic.com/2rwrpq9.jpg
>
> @@@@@ Now You're Cooking! Export Format
>
> Banana Cake with Chocolate Chips and Walnuts
>
> cakes
>
> 4 bananas; ripe
> 1 1/2 tablespoons baking soda
> 1/4 teaspoon vanilla
> 2 eggs
> 1 cup plus 1 tablespoon butter; room temperature
> 1 cup white sugar
> 1/2 cup light brown sugar
> 2/3 cup half and half
> 2 1/2 cups flour
> pinch of sea salt
> pinch of cayenne
> 1/2 cup raw walnuts
> 1/2 cup semisweet chocolate chips
>
> # 1. Melt 1 tablespoon of butter and paint the inside of a 9 x 3 round
> cake pan, then put the pan in the freezer for 30 minutes. (The frozen
> butter prevents the batter from sticking to the pan.)
> On a cookie sheet bake the walnuts in a 350 degree oven for 20
> minutes, turning every 5 minutes or so; let cool, roughly chop, and
> set aside. (I used roasted almonds instead so skipped this step)
>
> # 2. In a bowl mash the bananas with a fork, add the baking soda and
> vanilla. Stir well and set aside. In a mixer use the whisk to cream
> together the softened butter and both sugars. Add the eggs, mashed
> bananas, half and half and whisk until blended. Mix in the flour half
> a cup at a time, being careful not to over-beat. Remove the bowl from
> the mixer. Use a rubber spatula to blend in the walnuts and chocolate
> chips. Pour the batter into the buttered cake pan; it will only fill
> the pan half-way.
>
> # 3. Bake the cake in a 350 oven for 60-70 minutes, turning the pan
> every 20 minutes so the cake cooks evenly. Test to see if the cake is
> done by inserting a wooden skewer. If the top is browning too quickly,
> lightly lay a sheet of aluminum foil over the top. When the skewer
> comes out clean, take the cake out of the oven and place it on a wire
> rack for 30 minutes. Remove the cake from the pan, putting it back on
> the wire rack to finish cooling.
>
> # 4. Just before serving dust the top with powdered sugar and shaved
> chocolate. Serve warm or at room temperature with vanilla ice cream or
> freshly whipped cream.
>
> Notes: Bitten Blog NY Times
>
> ** Exported from Now You're Cooking! v5.84 **
>
> koko
> --
>
> There is no love more sincere than the love of food
> George Bernard Shaw
> www.kokoscorner.typepad.com
> updated 06/03

I usually make banana bread with choc chips when I have over-ripe
bananas, however the last couple bunches have gone from ripe to rot
without the over-ripe stage in between

"koko" > wrote in message
...
>
> I had a bunch of ripe bananas. Not being a big fan of banana bread I
> thought I'd try and bake a banana cake. It turned out pretty good
> considering the mistake I made and the fact that I'm not much of a
> baker.
>
> One step I found interesting was to put the baking pan in the freezer
> for half an hour after painting the inside of it with butter.
> After this I went on to mashing the bananas and adding the baking soda
> and vanilla to them. Pretend you see the nuts and chocolate chips in
> the ingredients shot.
> http://i42.tinypic.com/4vso44.jpg
>
> After the sugars are creamed with the butter the eggs, mashed banana
> and cream are added. This is where I had the "Oh cr*p" moment. As I
> was making the photo montages It hit me, "Oh cr*p" I only used half a
> cup of butter and the recipe calls for one.
> http://i40.tinypic.com/141hts.jpg
>
> The flour is folded in, nuts and chocolate chips are added then poured
> into the prepared pan and put into the oven.
> http://i40.tinypic.com/2u581ns.jpg
>
> The cake is baked for 60 minutes, and the pan is turned every 20
> minutes. The trip onto the freezer for the prepared pan really works.
> The cake came out nice and clean. The only thing that stuck were a few
> chocolate chips.
> http://i43.tinypic.com/2yplmpf.jpg
>
> Turned out pretty darned good.
> http://i43.tinypic.com/2rwrpq9.jpg
>
> @@@@@ Now You're Cooking! Export Format
>
> Banana Cake with Chocolate Chips and Walnuts
>
> cakes
>
> 4 bananas; ripe
> 1 1/2 tablespoons baking soda
> 1/4 teaspoon vanilla
> 2 eggs
> 1 cup plus 1 tablespoon butter; room temperature
> 1 cup white sugar
> 1/2 cup light brown sugar
> 2/3 cup half and half
> 2 1/2 cups flour
> pinch of sea salt
> pinch of cayenne
> 1/2 cup raw walnuts
> 1/2 cup semisweet chocolate chips
>
> # 1. Melt 1 tablespoon of butter and paint the inside of a 9 x 3 round
> cake pan, then put the pan in the freezer for 30 minutes. (The frozen
> butter prevents the batter from sticking to the pan.)
> On a cookie sheet bake the walnuts in a 350 degree oven for 20
> minutes, turning every 5 minutes or so; let cool, roughly chop, and
> set aside. (I used roasted almonds instead so skipped this step)
>
> # 2. In a bowl mash the bananas with a fork, add the baking soda and
> vanilla. Stir well and set aside. In a mixer use the whisk to cream
> together the softened butter and both sugars. Add the eggs, mashed
> bananas, half and half and whisk until blended. Mix in the flour half
> a cup at a time, being careful not to over-beat. Remove the bowl from
> the mixer. Use a rubber spatula to blend in the walnuts and chocolate
> chips. Pour the batter into the buttered cake pan; it will only fill
> the pan half-way.
>
> # 3. Bake the cake in a 350 oven for 60-70 minutes, turning the pan
> every 20 minutes so the cake cooks evenly. Test to see if the cake is
> done by inserting a wooden skewer. If the top is browning too quickly,
> lightly lay a sheet of aluminum foil over the top. When the skewer
> comes out clean, take the cake out of the oven and place it on a wire
> rack for 30 minutes. Remove the cake from the pan, putting it back on
> the wire rack to finish cooling.
>
> # 4. Just before serving dust the top with powdered sugar and shaved
> chocolate. Serve warm or at room temperature with vanilla ice cream or
> freshly whipped cream.
>
> Notes: Bitten Blog NY Times
>
>
> ** Exported from Now You're Cooking! v5.84 **
>
> koko
> --
>
> There is no love more sincere than the love of food
> George Bernard Shaw
> www.kokoscorner.typepad.com
> updated 06/03

Just made something similar last evening. Banana coffeecake. No choco.
chips but cream cheese added. Pretty good.
-ginny

On Jun 10, 6:52*pm, koko > wrote:
> I had a bunch of ripe bananas. Not being a big fan of banana bread I
> thought I'd try and bake a banana cake. It turned out pretty good


Try this next time:

Banana Sour Cream Bars Nancy Dooley

1/2 C. butter 1 tsp. vanilla
1 1/2 C. sugar 2 C. flour
2 eggs, beaten 1 tsp. soda
1 C. sour cream 1 tsp. salt
2 mashed ripe bananas 2 C. Chocolate Chips
Nuts, if desired

Cream butter and sugar and mix in the eggs, sour cream, bananas and
vanilla. Add dry ingredients. Add chocolae chips and/or nuts, if
desired. Pour into a greased and floured jelly-roll pan (15"). Bake
at 350 deg. F. for 18-20 minutes, or until it tests done. Cool in pan
on rack; frost with cream cheese frosting.