Banana Cake
Thanks to Suzanne at Not Quite Donna Reed , I was inspired to start making my own cakes again and putting my glass cake stand to use. I used a recipe in my 1956 The American Peoples Cookbook for banana cake and banana frosting, but as I tend to do, I altered it. I put in my food processor: 1 cup whole raw almonds (whirr the processor until the almonds turn into an almond flour) 1 cup arrowroot flour 1/2 cup white whole wheat flour 2 1/2 tsp. baking powder 1/2 tsp. baking soda 1/2 tsp. salt 1/4 cup sugar 1 tsp. vanilla 2 brown-skinned bananas (removed from their peel, of course) 1/2 cup real maple syrup tbsp. molasses 2 eggs 1/4 cup plain full-fat yogurt (I didn't have buttermilk on hand) Blend it all well and I baked it in a cake pan at 350 degrees for I don't recall how long. I tend to ignore the clock and go by smell. I don't know how I do it, but when it smells done to me it usually is. For the frosting: Put in food processor: 1 brown-flecked banana 1/2 tsp. lemon ju...