Eat your bananas!
They’re healthy–fiber rich, low in calories, and high in potassium which helps regulate blood pressure.The animo acid tryptophan and vitamin B6 in bananas just might elevate your mood, too. Who doesn’t need that right now?
This little cake pushes all the right buttons. It is moist and flavorful with ripe bananas in the batter. It is served with a whipped cream and peanut butter frosting that is to die for. It works as a breakfast cake or as a dessert…or, dangerously, as a snacking cake throughout the day. (I just went into my kitchen and grabbed a piece of the cake to be extra sure it’s a snacking cake. Yep. It’s a snacking cake, but I may just go in again and make double sure. I’m doing it for Blue Cayenne’s accuracy. Really.)
You might be surprised to see white vinegar used in this recipe. Long ago, bakers learned that the addition of vinegar to baked goods helped them rise and kept the baked goods fluffy and moist. Apparently, the vinegar reacts with the baking soda in a recipe to produce carbon dioxide, a gas that enhances the rise. Who knew?
Here is the recipe:
[mpprecipe-recipe:242]
This recipe is adapted from one that appears on The Wood and Spoon blog here.
