Thursday, September 22, 2011

Oops Equals Yummy

I love getting recipes from my foodie/blogger friends. I love the world of food I have at my fingertips. But I am always nervous when I try a recipe for the first time, and that is only heightened when that recipe comes from someone I know. Someone that will see the results and might thing "What the heck did she do?" I hope others out there feel that way too, and it's not just my crazy brain working over time! A perfect example of this is when I attempted to make Banana Bars from Lark's Country Heart. The moment I saw these on her blog I wanted to make them. Banana?? Well, those definitely belong in this house! After all, I do have a little monkey running around :) Not to mention I love anything w/ banana in it. So it was a weekday, Alex was at school, the laundry was done, the floors were vacuumed and the blog was up to date. Okay, I can't lie. The floors weren't vacuumed, but I really wanted to try these. I ventured into my kitchen and after following her very easy recipe (yep, click that and you'll see it too) and putting the dish in the oven, I went to write the recipe down. This was a keeper!!! That's when it happened. I noticed the "spread evenly on a sprayed sheet pan". Oops. I must have totally read over that. Great. I poured my batter in a 9x11 Pyrex baking dish. I knew in that instant these weren't going to turn out as bars. That's okay. Regroup. Now we have a banana cake!! Add some simple frosting and the family will never know!!! I will share the recipe, the way I did it (I had to go w/ what I had on hand) but if you want bars, be sure to click the link above. If you are happy w/ a cake, then mine will be great. Either way you have a yummy dessert! Next time I think I'll pay more attention (my teacher always told me speed reading would get me) I guess it can be a secret between me, Lark and all of you!

Banana Cake  Adapted from Lark's Country Heart

2/3 c. shortening
1 c. sugar
1 c. brown sugar
1/2 tsp. salt
2 tsp. baking powder
1/8 tsp. nutmeg
1/8 tsp. cinnamon
2 c. flour
1 tsp. vanilla
1 egg
3 large ripe bananas, mashed
1/2 c. semi sweet chocolate chips
1/4 c. chopped pecans

Frosting:
2 c. powdered sugar
1/4 c. milk
1 tsp vanilla

Mix milk w/ slowly in small amounts until desire consistency. Add vanilla and mix well.

In a mixing bowl, cream together both sugars and shortening. Next add in the salt, baking powder, nutmeg, cinnamon and vanilla. Mix together for 30 seconds. Add in the egg and banana. Finally add in flour slowly. Then add in chocolate chips and pecans. Pour into a greased 9x11 baking dish. Bake for 40-50 minutes or until toothpick comes out clean. Cool completely before frosting. To frost, place in a ziploc bag and snip off corner. Drizzle over cake. This is best kept chilled.



Shared on It's A Keeper Sept. 22, 2011
Shared on Around My Family Table Sept. 22, 2011
Shared on Recipes For My Boys Sept. 22, 2011
Shared on Jane Deere Sept. 23, 2011
Shared on Mangoes & Chutney Sept. 23, 2011
Shared on Sweet As Sugar Cookies Sept. 24, 2011
Shared on Six Sisters' Stuff Sept. 25, 2011
Shared on Saturday Evening Pot Sept. 26, 2011
Shared on Home Savvy Sept. 26, 2011
Shared on Make Ahead Meals Sept. 26, 2011
Shared on Chef in Training Sept. 27, 2011
Shared on Naptime Creations Sept. 27, 2011
Shared on Celebrating Family Sept. 27, 2011
Shared on Sweetology Sept. 27, 2011
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3 comments:

Carrie's Experimental Kitchen said...

That looks really good. I have some overripe bananas I think I'll have to try this one out.

Carolinaheartstrings said...

What a terrific recipe. I love banana anything.

Debi said...

I Love It! Now, I don't feel alone in the land of OOPS! Thank you so much for sharing on Thursday's Treasures. <3 and Hugs!