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My grandmother didn’t have much of a sweet tooth, but she loved to make banana cake. Quite often when we went to visit she would have a pan of banana cake, slathered in maple frosting, waiting in the kitchen.
Then I discovered this handwritten recipe for banana cake among my great-grandmother’s recipes. It seems a love of banana cake just might have been multi-generational!
Although the original cake would have been made with white flour and brown sugar, my version uses spelt and honey, but could easily be substituted with whole wheat flour.
Banana Tip: Ever have bananas turning overripe before you can get to them? Simple peel and freeze until you’re ready to bake!
2 tsp arrowroot flour (or cornstarch) (this organic non-GMO cornstarch is half the price we’ve found anywhere else)
½ tsp salt
Beat together the butter and honey until smooth. Beat in eggs. Stir in lemon juice, bananas, and vanilla.
In a separate bowl, combine remaining ingredients.
Add the flour mixture to the butter mixture, stirring until combined.
Pour into greased pan and cook at 350 degrees for 40 – 45 minutes, or until a toothpick comes out clean.
Cool.
Peanut Butter Frosting
Although there is no frosting mentioned on the original recipe, I like to add a little something to my cake, in memory of my grandmother. Rather than use her maple-flavoured buttercream, I whip up this simple peanut butter frosting.
⅓ cup softened butter
⅓ cup natural peanut butter
1 Tbsp honey
pinch of salt
Beat butter and peanut butter until smooth. Add in honey and salt. Spread over cake.
Andrea is an artisan and teacher trying to live a handmade and homemade lifestyle with her husband in
Eastern Canada. She is passionate about growing her own food, cooking healthy meals, using herbs for healing, nurturing creativity, and finding joy and blessings in the every-day moments of life. She writes about all of this, plus her adventures in sewing, crafting, and pattern design at http://www.artisaninthewoods.com/
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