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Bananas slip into sour cream cakes


In the Dec. 4 Recipe Finder, the size of the baking pan, the cooking time and the baking temperature for the sour cream banana cake were incorrect. The cake should be baked in a greased 9-by-8-inch cake pan at 325-degrees for 45 minutes and then at 340-degrees for 15 to 20 more minutes. (The instructions for the sour cream banana bundt cake were correct). The Sun regrets the error.


Bananas are especially good when eaten alone or added to a dish. But have you ever tried them with sour cream? Irene Glanzer of Huron, S.D., tried them that way once long ago and never forgot the experience.

"In the 1950s or early '60s, a Good Housekeeping magazine recipe for a sour cream banana cake was very good. I'd be so grateful if you could locate the recipe for me," she wrote.

Michelle D. Hauser of Columbia sent two similar recipes. Chef Gilles Syglowski chose both.

Sour cream banana cake

Makes 6 servings

1 1/4 cups sugar

1/4 pound butter

2 eggs, beaten lightly

1 teaspoon baking soda

4 tablespoons sour cream

1 cup bananas, mashed

1 1/2 cups cake flour

1/4 teaspoon salt

1 teaspoon vanilla

Heat oven to 325 degrees.

Cream butter and sugar. Dissolve baking soda in sour cream. Add this mixture and eggs to butter and sugar, beat well. Mix in bananas, flour, salt and vanilla. Bake 45 to 50 minutes, or until toothpick comes up dry, in greased oblong pan about 9-by-5 inches.

Sour cream banana bundt cake

Makes 6 to 8 servings

1 package (14-ounce) banana cake mix

1 small box instant banana pudding

1/2 pint sour cream

1/2 cup water

1 teaspoon vanilla

1 banana, mashed

4 eggs

1/2 cup oil (may substitute with unsweetened applesauce)

1/2 cup walnuts, chopped, optional

1 package (6-ounces) semisweet chocolate chips, optional

powdered sugar

Heat oven to 350 degrees.

Combine all ingredients except powdered sugar and beat for 3 minutes. Bake in a greased bundt pan for 50 minutes. Cool for 1 hour.

Remove from pan and sprinkle with powdered sugar.

Recipe requests

Susan Cole, address unknown, "would appreciate your finding the recipe for the lemon bread served at the Red Lion Inn in Stockbridge, Mass. This bread is unusual in that it uses a lemon filling rather than lemon juice."

Carolyn Glickman of Baltimore writes that she was reminising about Hutzler Brothers Tea Room and the chocolate icebox pie. "It was not the usual chocolate custard as we know it, but rather a bittersweet, fine texture of chocolate custard. We would love to have the recipe."

Dorothy Dunn of Baltimore wants a recipe for the "vegetarian Coddies, cod fish cakes, like those made at the Sprouts-All Natural Market and Cafe on Reisterstown Road." She also would like to have the recipe for monkey bread.

E. M. Turner of Longview, Wash., writes that during World War II, "my mother made a dish of peanut butter and noodles as a protein replacement. But what else I can't remember. It sure tasted better than mine, with just these two ingredients. Does anyone know what I'm talking about?"

Chef Syglowski, with the help of chefs and students at the Baltimore International Culinary College, tested these recipes.

If you are looking for a recipe or can answer a request for a long-gone recipe, maybe we can help. Write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278.

Put each recipe on a separate sheet of paper with your name, address and phone number. Please note the number of servings that each recipe makes. We will test the first 12 recipes sent to us.

Pub Date: 12/04/96

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