And then, another hang up in the kitchen. The recipe calls for buttermilk. No offense, what the heck is buttermilk? I don't think I have ever bought or seen buttermilk other than as an ingreadient in pancakes! So, off to the internet I go and there I find a wonderful substitute!
1 tablespoon lemon juice, or white vinegar placed in a measuring cup, then add milk until the 1 cup mark. Let sit for 5 minutes ( I let a little more) and TA-DA! Buttermilk ( Substitute!)
Now, on to the Banana Cake recipe. Since when do I only bake???
2 cups flour
1 1/2 cups sugar
1 1/2 teaspoons baking powder
3/4 teaspoons baking soda
1 cup mashed banana
1/2 cup buttermilk
1/2 cup shortening ( I actually used Country Crock and it worked just fine)
2 eggs
1 teaspoon vanilla
Combine all ingredients. Pour batter into greased pans. Bake 350 for 30-35 minutes.
I love reading your blog and just had to comment on this post. Being a southern girl, I can't imagine NOT having buttermilk around. It is so good for cooking so many different things. I use it in my cornbread, biscuits, as a soak for my chicken before I bread and fry it...it also (as you found) is great in cakes, sweet breads and muffins. My momma always made cornbread without sugar (to this day I can't stand sweet cornbread) and one of my fave things we'd have as a snack was to take a mug, fill it with buttermilk, crumble up a piece of cornbread in the buttermilk and eat it up! It is probably an acquired taste though...laugh! Can't wait to try the banana cake recipe.
ReplyDelete