My grandma’s 1963 Good Housekeeping Cookbook is my cooking bible … it has been since I received it as a wedding present. I have adapted my favorite banana bread recipe into a moist banana cake.
Nearly every woman in my family has received a copy of this cookbook … not all got the 1963 version, though! I grew up with this cookbook, and I made my first banana bread recipe from this cookbook. Albeit, I am much better at it today than I was at age 11.
Every time I have a few bananas hanging around that are on their way to mushy, I pull out this trusty blue cookbook, turn to page 485, and make banana bread. This time, I made banana cake … and tweaked the recipe just a bit. I baked the banana cake in one of my Nordic Ware bundt pans and sprinkled crushed almonds on top. It was so good!
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- 1 cup all purpose flour
- 2/3 cup pat flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 canola oil
- 1/5 granulated sugar
- 2 eggs
- 2 large bananas, mashed (about 1 1/2 cups)
- 4 tablespoons butter or margarine
- 1/4 cup brown sugar
- 1/4 cup chopped almonds
- Preheat oven to 350°
- In a bunt pan, dot bottom with butter dollops, spoon brown sugar on top, then top with almonds. This will melt into the cake as it bakes.
- Sift flour, baking soda and salt, set aside
- In a mixer or large bowl, mix oil, sugar and eggs
- Slowly beat in the flour mixture alternately with the bananas
- Once all ingredients are incorporated, spoon into bunt pan
- Bake for approximately 30 minutes, checking for doneness, and baking 5-to10 minutes more if needed
- I make this "upside down" style with the butter and brown sugar mixture on the bottom of the cake pan. It gets a little sticky, but it's worth it!