16 SOLERA DIAMOND VALLEY | SEPTEMBER 2016
By Theresa Rossetti, resident
Cast your mind back, way back, to the July 2016 issue of The View. Do you recall an article
about veggies and fruit being, let's say, neglected and discarded? I might not be as negligent
as the writer of that article, but I am an over-buyer, especially of bananas. Many times the
last few bananas in the bunch wind up peeled, put in freezer storage bags and frozen. I'm not
a smoothie gal, I am a cake gal, so here's a recipe to use up those poor neglected, over-ripe
bananas. (Next time, I promise, real food with protein and stuff!)
GLAZE: Whisk together 1 cup powdered sugar and 1 Tbsp. lemon juice. Add more lemon juice to make a pourable glaze (about another
tbsp.). Pour over cooled cake. If you prefer plain glaze, add ½ tsp vanilla and use milk instead of lemon juice.
Yes, We Have No Bananas
BANANA BUNDT CAKE WITH LEMON GLAZE
INGREDIENTS:
3 cups flour
2 tsp baking soda
½ tsp salt
¾ cup butter, softened
2 cups sugar
2 tsp vanilla
2 large eggs
4 ripe bananas
1 cup plain Greek yogurt or sour cream
INSTRUCTIONS:
1. Preheat oven to 350°, butter or spray the bundt pan
2. Mix together flour, baking soda and salt, set aside
3. Beat butter until creamy. Add in sugar, beat till fluffy, add in vanilla
4. Add eggs, one at a time, beating after each addition
5. Add the bananas and mix slowly to combine
6. Add dry ingredients, a little at a time, until combined
7. Add yogurt or sour cream, mix
8. Add batter to the pan and tap on the counter to help the batter settle
9. Bake 60-65 mins, or until a tester inserted in the center of the cake comes out clean
10. (Cake can be covered with foil after 35 mins if it seems to be browning too quickly)
11. Let cake rest for 15 mins, remove from pan and place on a cooling rack
