Request for banana cake brings recipes with appeal


December 16, 1992|By Ellen Hawks | Ellen Hawks,Staff Writer

If you can find the words to describe a delicious, easy-to-bake treat, then you can apply them to banana cake.

When Emily Pinezak of Crystal Lake, Ill., wrote, asking for a banana cake recipe, Marylanders and others such as Barbara Olds from Camp Sherman, Ore., were more than responsive and sent in a flood of choices.

Chef Syglowski of the Baltimore International Culinary College chose three. He liked those from Sara Frances Shay of Linthicum Heights, Marilyn Esham of Glenwood, and a recipe from someone who signed only "88 year old no name" that chef noted "was very good, but a little different."

Shay's banana cake

1 1/2 cups sugar

1/2 cup shortening

2 eggs

1 teaspoon vanilla

1/4 teaspoon baking soda

1/4 cup sour milk

1/2 teaspoon baking powder

1/8 teaspoon salt

2 cups flour

1 cup mashed bananas

Mrs. Shay says to dissolve the baking soda in the sour milk, then mix the ingredients in order given and pour in a greased loaf pan, baking at 350 degrees for about a half-hour. Chef suggests buttermilk rather than milk that has been soured.

Esham's banana cake

2 cups sifted cake flour

1 teaspoon baking powder

1 teaspoon soda

3/4 teaspoon salt

1 1/3 cups sugar

1/2 cup shortening

1/2 cup sour milk or buttermilk

1 cup mashed ripe bananas

2 eggs, unbeaten

1 teaspoon vanilla

1/2 cup chopped nuts (optional)

Measure first five ingredients into a sifter. Soften shortening in mixing bowl and sift-in the dry ingredients. Add 1/4 cup milk and mashed bananas. Mix until the flour is dampened and then beat 2 minutes with a mixer on low speed.

Add eggs, vanilla, remaining milk and nuts and beat 1 minute more.

Pour into two round 8-inch layer pans that have been lined with paper on the bottom. Bake in a moderate oven at 350 degrees for 35 to 40 minutes, then let cool.

Frost with white icing of your choice or with whipped cream.

No name's banana cake

1 3/4 cups flour (use all whole-wheat flour or half wheat, half all-purpose flour)

2 teaspoons baking powder

1/4 teaspoon baking soda

1/3 teaspoon salt

1/3 cup honey

1/3 cup butter or margarine

2 eggs

1 cup raisins or chopped walnuts

1 cup mashed overripe bananas

Heat oven to 350 degrees. Grease a square 9-by-by-9-inch panGently mix the ingredients until smooth and pour into pan. Bake about an hour.


Chef Syglowski, with the help of chefs and students at the Baltimore International Culinary College, tested these recipes.

If you are looking for a recipe or can answer a request for a long-gone recipe, maybe we can help. Write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278. If you send in more than one recipe, put each on a separate sheet of paper with your name, address and phone number. We will test the first 12 recipes sent to us.

Recipe requests

* Lillian E. Donatelli of Baltimore

would like the recipe for sweet potato custard pie "like my grandmother, who died at 84 in 1964, once made. It was like a custard pie."

Susan M. Goe of Baltimore wants a cranberry cream-cheese bread recipe: "A lady in our area once sold this and a blueberry version, but I have never been able to get the recipe. It is an unusual treat."

Jennie Wiseman of Laurel wants "an old-fashioned meatloaf recipe. The type you can refrigerate and make wonderful sandwiches with. Most recipes I find just don't have the old-fashioned taste I remember."

Rosemary Pierre of Baltimore is "looking for a shrimp toast recipe, the kind served in Chinese restaurants."

Mrs. M. M. Miller of Ruxton wrote that she has been looking for "something called onion loaf for a long time, to no avail. I've had it, and it is delicious."

Mia S. Samuel of Fort Meade wants "a French pastry recipe for Napoleons. And, I would like one for English scones with Devonshire cream in them."

LaVerne Barnett of Perry Hall wrote: "I want a recipe for a tender potato dumpling with the butter toast in the center, for the sour beef German recipe. I don't know how much mashed potatoes and flour to make it light and tender."

B. McDonough of Catonsville remembers the Box Tree Restaurant, "which was in the spot Tio Pepe now occupies. They served a yellow cake with a chocolate fudge icing that was indescribably good. I'd love to have it."

Judy Rhoades of Baltimore wrote that "on a recent trip to Czechoslovakia, I bought several wooden cookie molds, and now I need a recipe for Moravian ginger cookies. The molds are very shallow."

Trudy A. Gordon of Baltimore is a little desperate. She keeps trying recipes for apple dumplings, "but the dough comes apart and the apples are floating in the boiling water. Help

me find the old secret of making the dumplings I enjoyed as a child."

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