More on banana cake

A couple of weeks ago I shared (here) on some banana cake my mom made one day for my sewing circle. Since then she has corrected me: I had stated one of the ingredients was flour, and she has pointed out there is no flour (or sugar) in this recipe. So I tried it myself (only 1/4 of the recipe) and it turned out great. I also tested with regular bananas, and can vouch it works, too, although the flavor is obviously different. If you want to try this with regular bananas, just estimate 1½ bananas per “maqueño” indicated in the recipe. So here, basically are my mother’s instructions:

Basically 1 egg per maqueño (banana) (usually 4 in the blender)

1 tbsp of margarine or butter

2 tsp baking powder

1/2 to 3/4 cup fine dry bread crumbs

and a little cinammon, nutmeg, vanilla.

Put this all in the blender and zap it until smooth. Place in a well greased baking pan.

Bake at 350º (F) – 20-30 minutes until gold on top. (This is a moist cake, so using a toothpick will not quite work… it’s supposed to be moist!)

Serve while still warm. Top with a dollop of whipped cream!

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