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Heartwings Love Notes 1003 - Let's Go Bananas

Heartwings says, "It's good to try new recipes and explore new ways of doing.

I often find myself with too many ripe bananas. I buy them as green as I can, and yet they ripen too fast. You can find banana bread recipes in most every cookbook you look into. One could easily make a banana bread a week for a year and never use the same recipe twice. However, I have never seen this recipe anywhere else. It is a wonderful recipe and fun to make, and even more fun if you had a small companion—read child or grandchild, to share the making of it with. It came to me from a friend. It makes a wonderful dessert to bring to a potluck, because it makes 24 to 36 servings, depending on how you cut it. Or you can freeze half for later.

Banana Lattice Cake

This very special cake recipe from South America is delicious and unusual. Although somewhat time consuming, is actually fun to make especially if you have a child to help you with the lattice work. Grease a 9X12 baking pan, preheat the oven to 350 or 325 if pan is glass.

Ingredients:

1 egg

1 stick butter, softened

1 cup sugar

2 cups flour

1 tsp baking powder

½ teaspoon salt

1 tsp vanilla or almond extract

4 or 5 ripe bananas

Cinnamon to sprinkle

Sugar to sprinkle

Lemon juice to sprinkle

Method: Cream sugar and butter, add egg and vanilla, beat well. Mix in Baking powder and salt, then flour. When mixture is well blended put half of it into baking dish. Press into dish, let sides build up a little. Slice ripe bananas over tip and distribute evenly. Sprinkle lemon, sugar and cinnamon over bananas. Take about a teaspoon of dough and roll it into a ball. Then put your hands together as if you were clapping but rub them back and forth so that the dough makes a long roll or strip. Crosshatch the bananas with these strips, placing them on the diagonal. Don't worry if some are not long enough; just add onto them with shorter pieces. The dough will all glue itself together nicely as it bakes and spread out to make a pretty, puffy appearance. Bake for 35 to 40 minutes. Cool before cutting and serving. Delicious!

Hope you enjoy this as much as I have.

Got any easy recipes to share? Food stories to tell? I so appreciate your comments and thoughts. Please write to me at tashahal@aol.com, and for more love notes, check out www.heartwingsandfriends.com. Thanks!
 

I love to hear from readers and would be honored if you would comment and let me know any suggestions or thoughts. If a friend sent you this, you can sign up at my web site, www.heartwingslovenotes.com, where more love notes can be found in the archives.

Blessings and Best Regards,
Tasha Halpert
 

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