I approached this recipe with some of the knowledge I picked up by watching Alton Brown's Food Network show, "Good Eats." Although I haven't seen that show for a few years, it was amusing and certain tips stayed in the library within my mind.
Alton used chemistry and trial and error to show how ingredients interacted with each other. He had a whole cast of characters, sometimes silly props (reminded me of Mystery Science Theater) and plenty of terrific information. Have you seen him lately? He's lost a lot of weight.
Use my recipe with bananas, berries, raisins, apples, pears, just about any non-citrus fruit you like. Make it without fruit. I've used it with Nutella, too. Here's my basic recipe:
Preheat Oven to 350F
Spray Pam or other oil OR use shortening to grease a 9x9 square pan.
2 cups Flour (mine is unbleached all purpose)
3 teaspoons Baking Powder (aluminum free if you can get it)
Pinch of Salt
1/2 to 3/4 cup of granulated Sugar (to your taste)
2 eggs
3 Tablespoons vegetable oil (Canola) OR 3 Tbsp Melted Butter or Margarine Cooled to room temperature
1 teaspoon Vanilla Extract OR not, depending on your taste
3/4 to 1 cup milk OR milk/water combo This amount will depend on how pourable your finished batter is.
Bananas, well ripened. Usually two small or medium or one large.
1) In a separate cup or bowl mash your peeled bananas with a fork until they are nice and smooshed.
Set aside.
2) In a separate bowl combine eggs, milk, oil, and extract and whip with a fork or whisk until eggs are
blended well.
3) In a bowl add flour, baking powder, salt, and sugar. Stir with a wooden spoon lightly until blended.
4) Add the egg mixture to the dry mixture. Stir until blended. If the mixture is not pourable like batter
and not too runny like crepe batter add more milk and blend. Thin and runny is not good.
5) Add bananas last and fold in or stir gently.
6) Pour into the prepared pan. Bake for 34 minutes, checking every 3 or 4 minutes with a
skewer/toothpick/cake tester until it comes out clean.
Ovens vary, my cake is usually finished baking in 38 minutes.
7) Cool the cake in the pan on a rack for 15 minutes. If you are taking the cake out of the pan, gently
loosen the edges first. I leave my cake in the pan, it comes with a plastic cover and I just put that on
after it is thoroughly cooled. (Like a brownie sized pan.)
All ready to be served with a little whipped cream and diced walnuts on top. There's Lucy waiting for her share.
There you have it, my basic batter, versatile and not so fancy that you don't have the ingredients in your local stores.
I like a little cinnamon in the cake, if you want spices just add to the dry mixture, add to your taste. One teaspoon or more is the usual amount. This would be nice without bananas, sliced like little squares and spread with jam.
Enjoy with my favorite, Hot Tea, or cocoa, or even coffee.
