Best Banana Cake 1997 Joy Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BANANA BROWN BETTY 1997 JOY



Banana Brown Betty 1997 Joy image

I gave away the Joy of Cooking I had for about 30 years to someone who had no cookbook and got myself the 1997 version. This was in in. It is much bigger, however did drop many of the "old standards". Any version of Joy of Cooking is the perfect cookbook for someone who is just starting to cook as it does such a good job of explaining the basics and outlining fundamentals.

Provided by Ambervim

Categories     Dessert

Time 45m

Yield 1 Casserole, 6-8 serving(s)

Number Of Ingredients 11

1 1/2 cups graham crackers, crumbled
1/4 cup sugar
6 tablespoons butter, melted
4 bananas, ripe and firm sliced
1 1/2 cups milk
1/2 vanilla bean, split (or .5 tsp vanilla extract)
1 egg, large
1/4 cup sugar
1 tablespoon flour
1 tablespoon cornstarch
1/4 teaspoon salt

Steps:

  • Position rack in lover third of oven and preheat to 350°F.
  • Get 8x8 baking dish, 9 inch pie plate or 10x6 oblong baking dish.
  • Stir the graham crumbs, sugar and butter together. Press half of the crumb mixture into the bottom of the baking dish.
  • In a heavy saucepan, bring the milk and vanilla bean to a simmer. If using vanilla extract, add last.
  • Mix in a bowl the egg, cusgar, flour, cornstarch and salt.
  • Remove vanilla bean, if using. Gradually whisk half of the milk into the egg mix. Then mix this back into the milk in the pan.
  • Cook, whisking constantly and scraping the bottom and sides of the pan over medium heat until the center bubbles and the mixture has thickened.
  • Remove from heat and stir for another minute to cool. Add vanilla extract now if not using the bean.
  • Fold bananas into the hot custard.
  • Spoon the banana mixture evenly over the crumbs and cover with the remaining crumb mixture.
  • Bake until the top has browned and the filling is warm, 25-30 minutes.
  • Let cool on a rack for 20 minutes before serving.
  • Spoon into bowls and serve.
  • You can top with vanilla ice cream, a fresh strawberry sauce or something you like with it.

Nutrition Facts : Calories 327.1, Fat 15.5, SaturatedFat 9.1, Cholesterol 70.1, Sodium 275, Carbohydrate 45.2, Fiber 2.3, Sugar 28.5, Protein 4.7

BANANA CAKE



Banana Cake image

Buttermilk is best for this banana cake recipe, but feel free to substitute a combination of milk and plain yogurt, or milk alone in this dessert.From the book "Lucinda's Authentic Jamaican Kitchen," by Lucinda Scala Quinn (Wiley).

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 13

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
3/4 cup sugar
1/2 cup butter, melted (1 stick)
1/2 cup buttermilk, yogurt, or milk
2 eggs
1 teaspoon vanilla
2 ripe bananas, mashed (about 1 cup)
1/4 cup all-purpose flour
1/4 cup dark brown sugar
1/4 cup butter (1/2 stick)

Steps:

  • Preheat oven to 300 degrees. In a large bowl, combine the flour, baking powder, baking soda, salt, and sugar. Blend in the melted butter, mixing together until moist. Add 1/4 cup of the buttermilk and combine.
  • In a separate bowl, combine the other 1/4 cup of buttermilk with the eggs and blend into the flour mixture. Add the vanilla and mashed bananas. Beat for 1 minute. Place the batter in a greased 9-by-13-by-2-inch pan.
  • To make the topping, squeeze the flour, brown sugar, and butter together with your hands. Crumble the topping evenly over the batter. Bake for 35 to 40 minutes. When the cake is done, an inserted toothpick or fork should come out clean from the center.

Related Topics