Jewish Recipes
Jewish Recipes

Home | Jewish Recipes Main Directory | Submit a Recipe | Kosher Dieting | What Blessing do I make over foods? | About Us
Kosher Grocery Store | Kitchenware | Judaica | Jewish Cookbooks | Food and Health | Search Recipes

Jewish Recipes

Jewish Recipes
Kosher Recipes
  Cooking Terms
  Jewish Cookbooks
Jewish Foods
Kosher Spices
Ingredients
Dairy
Meat
  Parve
  Baba Ganoush
  Bagels
Blintz
Challah
  Charoset
  Cholent
  Etrog
  Farfel
Falafel
Fish
Gefilte Fish
  Hamantaschen
  Hummus
  Jewish Holidays
  Knish
  Kosher Recipes
  Kosher Wines
  Kugel
  Latkes
  Lox (salmon)
  Matzah
  Pita
  Spices and Ingredients
  Sufganiya
  Tzimmes

Jewish Cooking

  Judaica
Kitchenware
Kosher Symbols
What is Kosher ?
What is a hechsher?

Page Options

Send

Jewish Recipes: Copyright - Disclaimer

Add us to your favorites

|

Jewish Recipes --> Recipes --> Cake

Friday Night Banana Cake

Gotta Do Something with those Bananas on the counter Bundt Cake

Recipe Ingredients:

Cake Batter:

  • 2 cups sugar
  • 1 cup vegetable oil
  • 4 eggs
  • 2 tsp. vanilla extract
  • 2 tbsp. fresh lemon juice
  • 11/2 cups mashed bananas
  • 3 cups all-purpose flour
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. ground cinnamon
  • 1/2 tsp. salt
  • 1/2 cup finely chopped walnuts (optional)

    Preheat oven to 350. Generously grease and flour a 10-inch bundt pan.

    In a large bowl, whisk together the sugar, oil, eggs, vanilla and lemon juice until smooth. Stir in the mashed bananas.

    In a separate bowl, mix together the remaining ingredients. Fold these dry ingredients into the batter and blend well.

    Scrape the bottom of the bowl to ensure there are no unincorporated ingredients. Pour the batter into prepared pan and bake for 55 to 70 minutes, or until the cake springs back when gently pressed. Cool for 10 minutes, then invert onto a serving plate and cool to room temperature.

    Lemon Glaze
     
  • 3/4 cup confectioners' sugar
  • 2-4 tbsp. fresh lemon juice
  • 1/2 tsp. vanilla extract

    In a bowl, stir the sugar together with the other ingredients, adding water as required to achieve a thick, but pourable glaze. Spoon or drizzle the glaze onto the cooled cake.

    Yield: 12-14 servings.

 

Sept 2005 - 2013 - Kosher Recipes - Kosher Cooking - Jewish Cooking - Jewish Recipes - Jewish Foods