~A Humdinger of a Cake!~

Years ago, my mother-in-law gave me a recipe for a cake that was called, of all things, Banana Killer Cake.  No joke.  The funny thing is that she didn't bake.  At least from scratch.  I think she got the recipe from a co-worker and brought it to me.  This cake was so dadgum good and became a family favorite for many years.  It wasn't until years later that I found the exact same recipe under a different name.  Hummingbird Cake.  What?  Yes, Hummingbird Cake.  Apparently, this Southern recipe has been passed down for generations and the story goes that the cake earned it's name because each bite makes you hum with delight.  Another theory is that it's as sweet as the sugarwater used to attract its hovering namesake.  Corny, huh?

Well, whether you call it Banana Killer Cake or Hummingbird Cake, it's one humdinger of a cake!  It's one of my favorites and since we were having a celebratory family get together last weekend, I decided to make it.  For me.  Let's get down to business, shall we?

 Sift together the dry ingredients:

3 cups flour

2 cups sugar

1 tsp. baking soda

1 tsp. salt

1 tsp. cinnamon

 Add your wet ingredients and mix well:

3 eggs

2 cups mashed bananas

1-1/2 cups vegetable or canola oil

8 oz. crushed pineapple, undrained

1 tsp. vanilla

 Look at that yummy goodness!  Go ahead and taste it.  You'll think you've died and gone to heaven.  I promise.  Now, before you eat the whole bowl, pour the batter into a Pam-sprayed bundt or tube pan and bake at 350 degrees for about 70 minutes.

This is our birthday cake!  Yeah, I know.  I didn't use a bundt pan.  My daughter doesn't like nuts and but I do and this was the easiest way to go about it.  I made desserts like this all the time when she was growing up...one side with nuts and one without.  It kept peace and happiness in our family.

In case you're wondering, I'm the one who is 59 and she is actually 28, not 118!  Hehe.  I couldn't find my "2" candle and had to resort to plan B.  Below you will find the recipe in its entirety, including the cream cheese frosting.  Yum!

If you prefer to have the recipe set up so that you can print a front and back recipe card, let me know and I'll get 'er done for you.

In case you didn't know, I'm having a giveaway celebrating my recent birthday.  I made a needlebook just for one of you!  Click on the above image to find out the details and post your comment.  Your name will be in the hat!

Praying your day is full of sunshine and joy~

I'm going to these blog parties:
          Across My Table

~Best Ever Banana Bread~

I love banana bread. A simply stated fact in my world.  I love it almost as much as I do banana cake, which is absolutely to die for.  At least my recipe is anyway.

I am a sucker for a new banana bread recently and since Missy, from My Cottage Charm, stated that hers was "the best ever", well, I had to put it to the test.

You'll find the entire printable recipe at the end of this post.  But for the sake of conversation,, here are your ingredients....

     * Flour                                            * Nutmeg

     * White Sugar                                 * Butter

     * Brown Sugar                                * Egg

     * Baking Powder                            * Vanilla

     * Baking Soda                                * Milk

     * Salt                                              * Bananas

     *Cinnamon                                     * Walnuts (I didn't have any so I used

                                                                                pecans instead)

A quick explanation of the process:  Blend together the butter, white and brown sugars.  Add your egg and vanilla mixing well.  Mix in the bananas.  Note:  I very rarely measure the bananas.  Usually more than the recipe calls for, I believe, gives a moist strong banana flavor.  Pour in the milk. **I used half and half as we use skim milk for our daily use.  Besides, I think it gives a much richer flavor. :)  After the wet ingredients have been blended well, slowly add  the dry ingredients that have been sifted together.  Stir in the walnuts or pecans.  Note:  Again, I very rarely measure the nuts.  Since I love them, I just throw in however much I want.

Using a 9 x 5 loaf pan that has been greased and floured (or use Pam generously), pour in your banana mixture.  It should look like this.  Be sure to lick the bowl, the spatula and even the beaters if you are so inclined.  But you have to lick the bowl and spatula for sure.  You want to make sure it tastes good, don't you?  Heaven forbid that you find out later that it don't taste so hot.  Trust me on this one, it's really good!!

Bake at 350 degrees for at least 75 minutes.  I took mine out just a tad too soon and it was still a little gooey on the inside.  Doesn't it look delish?  Can you smell the wonderful aroma?  Oh my, I know I can't wait until it completely cools!

Okay, I couldn't wait until it completely cooled.  I burned my fingers as I tried to get it out in one piece but failed ever so slightly.  But it was worth it.  Can't you just almost taste it?  Spread on a little a lot of butter and enjoy.  And I mean ENJOY! This is one moist and heavenly banana bread.  If I'm lucky, there will be enough for breakfast!!  Thanks, Missy, for sharing your recipe.

Click here, Best Ever Banana Bread,  to print this recipe. 

Ummm good! ~