DOWN TO EARTH SIMPLE LIVING FORUMS

DOWN TO EARTH SIMPLE LIVING FORUMS
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10 October 2013

Moist buttermilk banana cake and a handy tip

Thank you all for the support and love shown here and in so many emails yesterday. I've said it before but I feel I'm surrounded by true friends here. Don't worry for me, I'm disappointed more than upset about those kinds of comments. ; - ) I still haven't had the time to sit and think about food storage so I have this recipe to share that is a firm favourite here, as well as a handy tip. 

This is another one of those really simple-to-make cakes, just like the whole orange cake. You just put all the ingredients in the food processor and process it. This time it's buttermilk banana cake.  I modified my old banana cake recipe for the food processor and it works very well indeed. This cake will stay moist for three days. We finished ours off on the fourth day and it was just starting to feel a bit old. I should have cut it in half and frozen a portion because we didn't have any visitors during that time to help us polish it off. I'll remember to do that next time.

I used three of Fiona's beautiful blue eggs.



Ingredients
  • 125g or ½ cup of butter - it needs to be soft at room temperature
  • 250g or one cup sugar - this can be half brown and half raw or white sugar
  • 3 fresh eggs 
  • 1 teaspoon vanilla extract
  • 3 ripe bananas - very ripe bananas are just the thing for this cake
  • 125ml or ½ cup buttermilk
  • 1½ cups self raising flour
  • ½  tsp bicarb
Method
  1. Put the first four ingredients into the processor and process for one minute. 
  2. Add the rest of the ingredients and process for 30 seconds. 
  3. Transfer the batter into the prepared cake tin - I used a round one but you could use a bar tin.
  4. Bake at 170C or 340F for about 45 minutes or until a toothpick inserted into the cake comes out clean and dry.  Don't over bake. A moist cake will be taken out just at the right moment. As soon as you can smell the cake baking, start checking with your toothpick.
  5. Cool on a cake rack and add icing - I just mixed a small amount of butter with icing sugar and butter milk.


This is one of those easy cakes that will become a family favourite. If you need a good celebration cake for a birthday, add walnuts or pecans and maybe some cream cheese frosting. That would take this delicious everyday family cake into make a great celebration cake as well.

KEEPING PEAS OR SMALL FROZEN FOOD WELL PACKED
I forget where I found this tip now but I've been using it for a few months now and it's a great way to keep frozen peas well wrapped in the freezer.


Cut the top off a juice or large plastic bottle, leaving a shoulder underneath.



Cut the corner off the pea packet.


               Thread the pea packet through the bottle top and fold the plastic around the sides.


Screw the lid on and place it in the freezer.

Every time you take more peas out, you'll be able to make the packet smaller and seal it again. And doing that will protect the peas until you use them all.  :- )




29 comments:

  1. Thank you for the cake recipe. I often make your orange cake for my family and love the ease of the food processor! I'll definitely be making the banana cake very soon.
    Sue

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  2. Rhonda I was sorry to read about the unwelcome comments you have been receiving.
    On a brighter note I love the cake recipe you have posted today. I sometimes bake a cake for our morning tea over at the allotment and I think they'll like this one. Looks so easy too.
    The handy hint for keeping bags of frozen foods fresh is brilliant. Much better than the old rubber band trick that is so fiddly.

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  3. What a fantastic recipe! I can't wait to try that cake! Great storage tip too.

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  4. What a great idea for the frozen pea's, thanks "Rhonda. I guess it could be used for any type of frozen veggies....you would just have to pull the bag out from the bottom each time and then re thread it. Am thinking Banana cake will be just the ticket today. Have a top day Ronda and hope lunch went well yesterday. Cheers
    Gail

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  5. Your banana cake is similar to my Mum's and a favourite in my house. I sometimes add 1/4 cup crushed walnuts and add one passionfruit to the icing! I don't often comment but I really enjoy reading your blog and your opinions and advice. You are right about anonymous comments, I am sorry this happened to you, it is just so rude and disrespectful after all the effort you go to writing your wonderful and much loved blog. Thank you Rhonda and I also loved the post about your daughter-in-law and her family. Best wishes, Ann

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  6. Hi Rhonda, I read this disturbing article this morning and thought I'd share it with you. http://investmentwatchblog.com/new-food-bill-in-new-zealand-takes-away-human-right-to-grow-food/

    This is so scary that NZ might actually do this.

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    Replies
    1. Thank you so much Kristy for bringing this to our attention. I will be emailing this to as many people as I can. This is absurd. What are our governments thinking. They are supposed to protect our rights, surely.
      Gail

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    2. I've been reading some more about this and the NZ one was a couple of years ago and apparently interpreted to sound bad however there have been moves to regulate seeds in the EU 'Under the new law, it will immediately be illegal to grow, reproduce or trade any vegetable seed or tree that has not been tested and approved by a new "EU Plant Variety Agency", who will make a list of approved plants. Moreover, an annual fee must also be paid to the Agency to keep them on the list, and if not paid, they cannot be produced."
      From http://www.realseeds.co.uk/seedlaw.html. So the laws that have been passed for now might not be too bad, however I don't think it will be too long and they will have more control that gives them power over food everywhere, scary stuff if you ask me.

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    3. Thanks for the update Kristy, I'll be watching with interest. Sadly a couple of friends I showed the article to just said,"Oh that could never happen in Australia" Well I'm not so sure about that and I agree that it is scary.
      Gail

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  7. Hi Rhonda, Great recipe and a good hint with the peas as well. I must say also that it is a shame that others bring their unhappiness to such a lovely and informative space. I think it is wise to ask for a name when people are commenting. I remember seeing a documentary on the ABC about people who love to spend their time trying to bring others down by criticism and sarcasm. Apparently it's a game that is quite fashionable and supposed to be a bit of a lark. These folks really bring themselves down with their own words. How sad for them. I consider you a friend and a very caring gentlewoman. I feel I know you even though we only meet occasionally over this blog. So in fact the nasty comment by anonymous have had a reverse effect because it has made me remember what a nice person you are.
    Blessings Gail

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  8. Oh yes I did it! Took me a lot of attempts but I am here! Great recipe Rhonda, and lovely post. Have a great day, Kathryn

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  9. Hi Rhonda,
    I didn't get to comment yesterday but did want to say that we had your photo from the Woman's Weekly on our fridge for ages - we all think you're gorgeous!

    Have a great day,

    Madeleine.xx

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  10. I had a baking day yesterday, I made a loaf of wholemeal bread, some rolls and a banana cake. Not the same recipe but delicious anyway. I love the idea you found to store frozen vegetables, I don't buy things in bottles so will raid my sons house next time I'm there. Have a wonderful day.

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  11. Your banana cake looks baked to perfection. I like your tip about keep checking when it begins to smell. You don't hear that very often but it's so true; I do it naturally and have never actually thought about it - but following one's nose is definitely to be recommended. Great tip about freezing half too. Otherwise guilt sets in over not wasting and that's not a good thing for the waistline. And another great tip with the lidded pea bag - terrific tips all round today Rhonda.

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  12. Oh that looks delicious - I have been looking for a good banana cake reicpe for ages. I have those mini loaf tins, and they are a great size to whip out of the freezer when someone pops in for tea.

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  13. OMGosh Rhonda! I didn't read your recipe but that Pea tip is GOLD! I was so fed up with the pea spillage that I started to put them in a container with a scoop but then my Mr would not see them and add to the shopping list when it was his turn to cook etc... I'm going to grab some milk bottles from the recycling right now to wash and set this up! Thank you!

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  14. Hi Rhonda nice way to use old bananas we make banana bread with ours but I think I will give your a go and great idea about the peas you could do that with corn as well so thank you
    Have a good day
    Linda Ann

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  15. Love the frozen pea keeper tip Rhonda. Thanks for sharing

    Gav x

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  16. Love the idea for the frozen peas/vegetables. Buttermilk does make for a beautiful moist cake so I'll give that one a try soon. Regards Kathy A, Brisbane, Australia

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  17. Awesome tip with the peas, I went and did it straight away but with a milk bottle, another tip for the rest of the bottle I cut strips from it and use it for labels for my seedlings, write on it with a permanent marker. Also I use the fruit bottles for mini cloches in the garden this time of year when setting out seedlings to get them established,if the plant needs a stake just put it through the opening. Love your posts and take no notice of those sad trolls, they are to be pitied if all they can do is make nasty comments.

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  18. So sorry to hear people having a go at you Rhonda. Speaks a lot more about them than it does you though! Keep the wonderful posts coming :)

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  19. You are a GENIUS with that frozen bag keeper!!!!! Thanks, I am so definitely using this.

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  20. You did the right thing cutting off anonymous comments. It's too easy to leave obnoxious comments if you don't have to stand behind them with your name in print.

    I can hardly wait to try the banana cake recipe. Sounds scrumptious.

    I've been busy this week washing the windows before it really begins to get chilly and cold----fall is definitely in the air here. I always give the windows a wash before winter so I don't have to look out through smears etc. all through the winter and not be able to do anything about it.

    Victoria in Indiana USA

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  21. I use a similar recipe too Rhonda but only use 2 eggs ,sometimes I make Banana Muffins instead of a cake. I only use half the amount of sugar too. And I saw this tip before regarding the peas and it's a great way of storing other vegies in the freezer for example Corn, mixed veg or Brussel Sprouts . I freeze a lot of berries and use this method too. Keep the ideas coming ! ♥

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  22. The pea/bottle top idea is brilliant! I have a toddler and we are always taking tiny amounts of frozen peas out of the freezer and your idea will make it much easier, thank you!

    The cake looks delicious too, I am a fan of any cake recipe with buttermilk as they seem to come out very moist. But rather than buy buttermilk, I just use normal milk and add a dash of vinegar and let it sit for a bit. Seems to work:)

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  23. Just read the tip for the peas, great idea one of those where you say, "Why didn't I think of that." Thanks again Rhonda always learning from your blog.

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  24. Great idea for the peas! I'll have to try the cake as I have buttermilk that will expire soon.

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  25. Hi Rhonda, I just made this cake, it's still in the oven, and starting to smell great. I hate to waste, and had buttermilk, and cream cheese icing I needed to use up, and I found this when I googled. I have also made your salmon/rice pie dish several times before, these simple, easy to put together meals really suit me right now. I have a 3 year old, and 6 month old. Thanks for blogging. :-) :-)

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