Sunday

The sun is up. The sky is bright. A good day! Brent is coming home for spring break and we will be having a birthday celebration tonight. His 20th!

I made my Mom's "Banana Cake" twice this week and have had requests for the recipe. This is one of my favorites to use up ripening bananas.

"Banana Cake"

1/4 cup butter, softened
3/4 cup sugar
1 egg
1 t. vanilla
1 c. sifted cake flour
1/2 t. baking powder
1/4 t. baking soda
1/2 t. salt
1 medium banana, mashed
2 T. buttermilk

Topping:
3 T. butter, softened
1/2 cup brown sugar
1 T. cream (or milk)
1/3 cup chopped nuts

Cream butter and sugar until light and fluffy. Add egg and vanilla; beat thoroughly. Add sifted dry ingredients, mashed banana, and buttermilk alternately in thirds, beating until smooth after each addition. Spread in greased 8"x8"x2" pan. Bake at 350 for 30 minutes.

To prepare topping, cream butter and brown sugar until light and fluffy. Add cream and nuts. Carefully spread over warm cake. Place about 5" from broiler and broil about a minute or until topping is bubbly.

Old Time Hints. Do you know these?
If you do not have cake flour - put 2 T cornstarch in measuring cup and the rest all-purpose flour.
If you do not have buttermilk - Mix a couple drops of vinegar with milk in a small cup and then measure out your 2 T. (It's usually one tablespoon vinegar and then fill to one cup level with milk. )