Tuesday, May 29, 2012

Plantain and Banana Cake

Here in Florida we are experiencing the usual weather for this season.  Hazy hot and humid.  Tropical Storm Beryl didn't hit us directly but left us with some rain and thunderstorms.  Days like these is when I love to mess around in the kitchen.  While in the northern states where I grew up, I never learned to cook with some of the tropical and southern foods that I have access to here.  For instance, plantains.

I won't go into what they are because you can read all about them on the internet.  However, I have found them to be one of the least expensive foods that can be used as a starch in place of potatoes. Wait until they are quite ripe and cook them in all sorts of dishes.  They are in the banana family but are used mostly as a vegetable.  I went to work and made plantain chips.  My husband couldn't believe how good they are!

Next, I went crazy and made them into a banana plantain cake.  I had this one black banana that was too mushy for anything and two ripe plantains as well.  So....I tried this out.

Take two plantains that are so ripe they are nearly black.  Peel them and mash them or put in blender with a ripe banana. 

1 1/2 cup of flour
1 tsp baking soda
1 tsp vanilla
1 tsp baking powder
1/2 cup oil
1 cup water
2/3 cup sugar
1/2 tsp cinnamon
1 egg

mix well and pour into a greased baking dish.  I used a 12 by 12 inch pyrex dish myself.  The batter is not enough for two cake pans but too much for one.

Bake at 350 degrees  for 30 minutes or until done.

When cool you can either sprinkle powdered sugar on top or frosting.  I suggest coconut flakes on top of white frosting but that's just me.
'Be strong and of a good courage; be not afraid, neither be thous dismayed: for the Lord thy God is with thee.'  Joshua 1:9

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