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DESSERTS
Banana Cake With Crunchy Topping
Original recipe by Nell Hrycak, Sheho, Saskatchewan
MAIN RECIPE:
2 cups sifted flour 1-1/2 tsp baking powder 3/4 tsp salt 1-1/3 cups sugar 1 tsp baking soda 1/2 cup shortening 1/2 cup sour milk (1/2 cup soy milk with 1/2 Tbsp vinegar) 1 cup mashed ripe bananas 1 tsp vanilla Egg replacer for 2 eggs.
Sift flour, baking powder, salt, sugar, and baking soda into mixing bowl. Add shortening, 1/4 cup of the sour milk, and mashed bananas. Mix until flour is dampened, then beat 2 minutes with mixer at low speed. Add the remaining 1/4 cup of soy milk and vanilla, beat 1 minute with mixer at low speed. Bake in an 8 x 13" pan (greased) on bottom only in a 375°F oven 35-40 minutes. Remove from oven. Cool on rack for 5 minutes. Turn on broiler.
TOPPING:
1/4 cup vegan butter 3/4 cup brown sugar 1-1/2 tsp soy cream or soy milk 1/2 cup shredded coconut 1/4 cup chopped nuts
Cream the vegan butter and brown sugar, then add soy cream or soy milk. Beat until smooth. Add the shredded coconut and chopped nuts. Place at least six inches below preheated broiler. Broil until sugar is bubbly and top is delicately browned. Be careful not to burn the topping!
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Contact smchiavictoria@gmail.com ©2009 The Supreme Master Ching Hai International Association 54
| SR No. | 007641 |
| Book Title | Receipies |
| Original Sutra Author | N/A |
| Author | |
| Publisher | ZZZ Unknown |
| Publication Year | |
| Total Pages | 68 |
| Language | English |
| Classification | Book_English |
| File Size | 464 KB |