Blueberry banana snack cake

Yield: 20 Servings

Measure Ingredient
1¼ cup Sugar
⅔ cup Land O Lakes butter; melted
¼ cup Buttermilk
2 \N Eggs
1 teaspoon Vanilla
3 \N Medium; ripe bananas, mashed
2 cups All-purpose flour
¾ teaspoon Baking soda
⅛ teaspoon Salt
1 cup Fresh or frozen blueberries
\N \N Powdered sugar; if desired

Heat oven to 350ø. In large mixer bowl combine sugar, butter, buttermilk, eggs and vanilla. Beat at medium speed, scraping bowl often, until creamy (1-2 minutes). Add bananas; continue beating until well mixed (1 minute).

Add flour, baking soda and salt. Beat at low speed until moistened (1-2 minutes). By hand, stir in blueberries. Spoon into paper-lined muffin cups.

Bake for 25-30 minutes or until toothpick inserted in center comes out clean. Remove from pan. Cool. Just before serving, sprinkle tops of cakes with powdered sugar. Yields 20 snack cakes.

NOTE: 1 teaspoon lemon juice or vinegar plus enough milk to equal ¼ cup can be substituted for the ¼ cup buttermilk.


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