My mom has been making Banana Cake for as long as I can remember, and now it is one of my kid’s favourite recipes. In the early stages of “the Great Pause”, COVID-19’s quarantine / lock down stage, my son (11) decided that translating this family recipe from French to English and making this cake should count as school credits – both a French and a Math lesson (fractions!) with a delicious piece of cake or two at the end. Who am I to argue with that logic? And the best part is that I finally have this recipe translated and in my collection!
Here is Cooper with his recipe coach/translator helping out via ZOOM!.
Next to Chocolate Crazy Cake, this is definitely the most requested cake in our family!
Gramma Frenchie's Banana Caka
This recipe originates from the book Cuisine Raisonnée, 1943 Edition, the year my mom was born in Quebec City.
Servings: 8
Ingredients
Topping
- 1/3 cup butter
- 1 cup brown
Cake
- 1/3 cup butter
- 1 1/4 cups sugar
- 2 eggs beaten
- 1 cup mashed bananas
- 1 t vanilla
- 1 1/2 cups flour
- 3/4 t baking soda
- 1/2 t baking powder
- 1/2 t salt
- 1/2 cup sour milk (milk mixed with 1/8 t vinegar)
Instructions
- Preheat oven to 375°F.
- Grease a standard Bundt Pan with butter.
Topping
- Mix together the brown sugar and butter until fully incorporated and crumbly. Great way to do this is by using clean hands!
- Pat in to the top of the Bundt Pan
Cake
- Cream together butter and sugar.
- Add eggs, mashed bananas and vanilla. Mix well.
- In a separate bowl, mix together flour, baking powder, baking soda and salt.
- Alternate adding the dry ingredients and the sour milk to the wet mixture, finishing with the flour.
- Pour into the prepared pan and bake for 35-40 mins, or until toothpick inserted into the middle comes out clean.
- IMPORTANT - remove the cake from the pan immediately after baking so the brown sugar/butter mixture doesn't stick to the pan.