2 cups granulated sugar
1 cup softened butter
6 ripe bananas, mashed (approximately 3 cups)
4 eggs, well beaten
2 1/2 cups cake flour
2 teaspoons baking soda
1 teaspoon salt
Preheat oven to 350 degrees.
With electric beater, cream together sugar and butter until light and fluffy. Add bananas and eggs, beating until well mixed.
Sift together dry ingredients three times. Blend with banana mixture, but do not over mix.
Pour into 2 lightly-greased loaf pans. Bake for 45 minutes to one hour, until firm in the centers and the edges begin to separate from pans.
Cool on a rack for 10 minutes before removing from pans. These freeze beautifully.Print This Post
1 cup grated Parmesan
1/4 cup flour
2 tsps black onion seeds
1 tsp cayenne
Mix everything thoroughly. On a greaseproof paper or a nonstick-sprayed surface, place a tablespoon of the mixture spaced 1/2 inch apart and bake at 425F/220C for about 2 minutes, watching carefully so they don’t burn. Transfer to a plate to cool, and the crisps can be stored in a closed tin for up to 3 days. Perfect with champagne.read the rest of this recipe