It seems every time I get a good deal on bananas I forget to eat them. I prefer them just before they turn yellow – which is a very small window of time no matter how green they are when purchased. Once they have yellowed and become freckled with brown spots I usually make banana nut bread. I have a terrific recipe that is a terrific variation. Marry this with the Custard Sauce receipt in Sinepuxent Receipts and this makes a first class tea cake.
Banana Tea Cake
Butter and flour an 11” x 14” glass baking dish, or equivalent; preheat oven to 325°
2 sticks Butter, room temperature
2 cups Sugar
4 Eggs, Jumbo
6 well-ripened Bananas
3 cups Flour
1 tsp. Salt
1 tbsp. Baking Powder
1 cup Half & Half
Butter and flour an 11” x 14” glass baking dish, or equivalent; preheat oven to 325°.
Cream butter and sugar until fluffy; add eggs, one at a time, beating well after each. Peel and cut bananas into chunks and add to batter and continue beating well. Sift flour, salt and baking powder together. Alternate the addition of the flour mixture and the Half & Half. Beat all ingredients together well and pour into prepared baking dish. Add walnuts on top and bake for 50 to 60 minutes, or until toothpick comes out clean.
Tom Clarke is the author of “Sinepuxent Receipts, A Personal Collection of Eastern Shore Cooking”. Tom lives in Hebron. When not cooking for friends or developing new recipes (“receipts”), Tom sings in the choir at St. Peter’s Episcopal Church. All profits from the sale of “Sinepuxent Receipts” go to the St. Peter’s Church Organ Fund.