Fall is here and the cool, crisp weather has many turning their thoughts to baking.
One of my friends and family's favorites is my banana-blueberry cake. Yes, blueberries are still to be found in many local co-ops and grocers (though, in a pinch, frozen will do!).
INGREDIENTS:
3/4 cup sugar
1 stick butter, softened
2 eggs
2 cups of very ripe mashed bananas (3 medium size)
1/2 cup milk (1% - Do not use skim)
1 tbsp vanilla
2 cups flour (I use Heritage Turkey Red, a White Whole Wheat Flour)
1 tsp baking soda
1/2 tsp salt
1 1/4 cup fresh blueberries (in a pinch, frozen or ... sometimes I add chocolate :)
DIRECTIONS:
1) Heat oven to 350º
2) Lightly spray a round bundt pan with Pam Baking Spray
3) In a large bowl, combine the sugar and very soft butter. Whip until light & fluffy.
4) Add the eggs and blend well.
5) Add the mashed bananas, milk and vanilla, and blend well.
6) Add 1 cup flour and blend. Add the other cup of flour, baking soda and salt, and blend well.
7) Add the blueberries and gently stir to combine.
8) Pour into the bundt pan and shake to level the mixture.
Place on middle rack of oven in center.
Cook for 45-60 degrees. Test at 45º degrees with a toothpick to check on “doneness”. It should come out clean
Remove from oven. Cool for 1-2 minutes and invert onto a plate to continue cooling.
Eat when room temperature (or warm with vanilla ice cream as a dessert :)
When covered tightly this will last for about 7-10 days (if it lasts that long!)
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