Recipe of the Week: Harriet’s Banana Cake

The following recipe for Banana Cake was sent to us by SurvivalBlog reader Harriet, who posts savingfoodforeating, on Instagram.

  • 1 ½ cups mashed bananas (about 3 really ripe bananas)
  • 3 cups flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp cinnamon
  • ½ tsp. salt
  • ¾ cup butter, softened
  • 1 cup sugar
  • ½ cup brown sugar, packed
  • 3 eggs
  • 2 tsp. vanilla
  • ½ c. buttermilk (milk with a splash of vinegar)
  1. Preheat the oven to 350 degrees
  2. Cream butter, sugars and eggs
  3. Add mashed bananas and vanilla
  4. Mix the flour, baking powder, baking soda, cinnamon and salt
  5. Alternate the buttermilk with the flour mixture
  6. Pour into an oiled 13 x 9 pan
  7. Bake for 45-50 minutes at 350 degrees
  8. Test for doneness with a toothpick or knife
  9. Frost with cream cheese frosting or a dusting of confectioner’s sugar

Hint: If I’m not frosting this cake, I’ll often make it in loaf pans and add more cinnamon

AlternativeS For Storage Foods

How to make this recipe from your pantry:

  1. Rehydrate dehydrated banana chips that you’ve made. I don’t know if store-bought banana chips would work. I tend to think not.
  2. Make your own baking powder from 2 parts Cream of Tartar to 1 part baking soda
  3. Use powdered butter or light-colored lard
  4. Use dehydrated eggs or egg substitute
  5. Make your own buttermilk using milk + vinegar, rehydrated milk + vinegar, canned milk or water + vinegar

Do you have a favorite recipe that would be of interest to SurvivalBlog readers? In this weekly recipe column, we place emphasis on recipes that use long term storage foods, recipes for wild game, dutch oven and slow cooker recipes, and any that use home garden produce. If you have any favorite recipes, then please send them via e-mail. Thanks!