Thanksgiving again! I am so lucky – I get to enjoy two thanksgivings every year! A Canadian thanksgiving in October and the original Plymouth pilgrim and Native American turkey day tomorrow. Ooh – are you ready? - Not to worry – me, and thousands of others are not ready either, just relying on our skills to pull at all together triumphantly on time - and with the sound of football games in the background, that time can be pretty flexible.
I am planning on a classic roast turkey with all the trimmings- set out on an autumn table with candles lit. There will be two sons, two pies, two friends, and plenty of bonhomie to go around. Here’s a little recipe for the rest of the weekend - something to savor in the afterglow of an annual get together, it is a favorite of my good friend Wendy Lee, and a treat she always brings when she visits.
Flavorful Banana Cake-
Best served with coffee or hot tea, or wrap in a pretty teatowel and bring to a friend’s house- it stays moist for days!
Flavorful Banana Cake
1½ cup Flour
½ tsp. Baking soda
¼ tsp. Salt
½ cup Butter
¾ cup White Sugar
1 cup Mashed banana
-Mix flour, baking soda and salt together. Put aside.
-Cream butter and sugar together.
-Beat in egg, vanilla and banana.
-Stir in flour mixture until well-blended.
-Spread in 9” square or 7” X 11” brownie pan.
-Bake in pre-heated 350 degree oven for 25 minutes or until browned. (Keep an eye on it )
-Let the cake cool a bit before removing from the pan.
(I use parchment paper to line the bottom of my pans and it comes out really easily.)
I make a simple icing with butter, icing sugar, vanilla, milk and a pinch of salt (I am vague on the quantities as I do it by taste and consistency ) to slather on top- you can also use a tub of Betty Crocker vanilla icing as a time saver.
Happy Thanksgiving, or just have a super weekend!
Be Beautiful, Live Beautiful, Feel Beautiful