Nothing makes you appreciate your mother more than raising children of your own. Well, that and the smell of her banana cake recipe baking in the oven.
My mom and I have endured many highs and lows in our relationship. I blame the fact we are completely different people, yet both possess a talent for pushing emotional buttons. We’ve had our differences but no matter what, I love and appreciate her very much.
My mom raised my brother and I on her own, something I hadn’t really appreciated until becoming a parent myself. She worked all day, came straight home, made dinner, fed the animals (the other animals), cleaned the house, helped us with homework, and pretty much took care of whatever else needed to be taken care of.
Most days were a regimented blur, but Sundays were Mom’s days. John Cougar Mellencamp blared from the stereo as she danced in the kitchen, preparing meals for the week ahead. Some kids had church, I had Pink Houses and the aroma of freshly made lasagna, rosemary focaccia, and banana cake. Equally as spiritual, in my opinion. Once cooled, each dish would be bundled up in plastic wrap and tin foil, labelled and stacked in the stand-up freezer on our porch — ready to be effortlessly defrosted, reheated and devoured in the days to come.
Every once in a while, one of those frozen banana cakes would make its way to the kitchen counter before she left for work in the morning. For my brother and I, this would be considered a ‘Banana Cake Day’. By the time we bolted off the school bus that afternoon, the banana cake was perfect devouring temperature. Banana Cake Days were the BEST. And when mom arrived home from work on a Banana Cake Day, my brother and I would be happy and in no mood to argue over whose night it was to do the dishes or make lunches.
Clever, Mom. Very clever.
Every day should be a Banana Cake Day.
- ⅔ cup butter
- 1 ¼ cup granulated sugar
- 2 large eggs
- 4 Tbsp sour milk (4 Tbsp milk with a dash of white vinegar)
- 2 cups of all-purpose flour (I use Bob’s all-purpose, gluten-free flour + ½ tsp xanthan gum)
- 1 tsp baking soda
- 1 tsp vanilla extract
- 1 cup banana, mashed (3 large, 4 medium-sized bananas)
- 1 cup chocolate chips (optional)
- Preheat oven to 350°F. Grease two 8” round cake pans, adding a square of parchment paper to the bottom of each -- this will help prevent cake sticking to the bottom of the pan.
- Cream butter, add sugar and mix until fluffy. One at a time, add eggs and beat well after each. Blend in mashed banana and vanilla.
- In a separate bowl, sift dry ingredients. In three parts, add dry ingredients, and then sour milk to batter. Mix just until all is incorporated. Stir in chocolate chips, if using. Divide the batter between the two cake pans and bake for 30 minutes, or until a toothpick or cake tester inserted in the centre comes out clean.
- Prepares 2x 8" round cakes.
Sure, my mom and I have had our disagreements. What mother and daughter hasn’t?! But none of that matters anymore. All that matters now is all of the good that she’s done to help me become the proud woman and mother I am today.
Mom, thank you for your determination, inspiration, love, affection, support and, of course, for your magical, calming banana cake recipe — it still works like a charm. 🙂
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A beautiful tribute to your mom and her banana cake. Guess I dropped in on the wrong days! 😉