Banana Nut Cake
|All purpose flour||1 1⁄4 Cup (20 tbs)|
|Baking powder||1 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Butter||1⁄4 Cup (4 tbs)|
|Packed brown sugar||3⁄4 Cup (12 tbs)|
|Mashed ripe banana||1⁄2 Cup (8 tbs)|
|Soured milk/Buttermilk||1⁄2 Cup (8 tbs)|
|Chopped nuts||1⁄2 Cup (8 tbs)|
Combine flour, baking powder, baking soda and salt; set aside.
In large bowl, cream butter with sugar; beat in egg and vanilla.
Mix together banana and sour milk; add to creamed mixture alternately with dry ingredients, making 3 additions of dry and 2 of liquid ingredients.
Stir in nuts.
Pour into lightly greased 8-cup (2 L) ring mould; place on inverted saucer in oven.
Microwave at Medium (50%) for 6 minutes, rotating pan twice.
Microwave at High for 3 to 5 minutes or until cake tester inserted in center of cake comes out clean, rotating dish twice.
Let stand on flat surface for 15 minutes; turn out cake onto rack and let cool.
To sour milk, place 1 tsp (5 mL) lemon juice or vinegar in measuring cup; add milk to the 1/2 cup (125 mL) level and let stand for 5 minutes, then stir.