1/3 cup butter, melted
1 cup sugar
2 eggs
2/3 cups sour milk
1 1/2 teaspoons cinnamon
1/2 teaspoon cloves
1 teaspoon vanilla
1 teaspoon baking soda
2 cups flour, sifted
2 small VERY RIPE bananas, well mashed
1/2 cup golden raisins
1/2 cup maple syrup
1 cup sugar
2 eggs
2/3 cups sour milk
1 1/2 teaspoons cinnamon
1/2 teaspoon cloves
1 teaspoon vanilla
1 teaspoon baking soda
2 cups flour, sifted
2 small VERY RIPE bananas, well mashed
1/2 cup golden raisins
1/2 cup maple syrup
- Pre-heat oven to 350 degrees.
- GREASE loaf pan or 8×8 baking dish.*
- With a wooden spoon blend the butter, sugar and eggs.
- Blend in bananas until well mixed.
- Sift dry ingredients together.
- Add dry ingredients and mix well with swift strokes.
- Add vanilla and raisins.
- Bake 45-55 minutes until toothpick comes out clean.
- Immediately invert on to serving plate.
- Wait 15 minutes for cooling.
- Warm the maple syrup in the microwave for 30 seconds.
- Using a toothpick, pierce holes into the top of the cake.
- Drizzle maple syrup over the cake and allow it to drip down the sides.
*Works really well in today’s decorative bundt style pans.
Recipe (page 142) adapted from ‘A Thousand Ways to Please a Husband’ by Louise Bennett Weaver and Helen Cowles LeCron
I seriously adapted this one into a modern easy to use recipe.