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.