- 1 cup milk
- 4 bananas [quantity based on the number of bananas in our house at time of recipe composition (3); she wanted to make sure Mom had to run to the store for one banana]
- pinch of salt
- 3 eggs
- pinch of brown sugar
- 1/2 of 2 cups of white sugar [she did know that 1/2 of 2 is 1, but she liked the way the longer version sounded]
- 1 cup white flour
- 1 cup wheat flour
- 1 tablespoon baking powder [quantity determined after much thoughtful inspection of measuring spoons]
- 6 tablespoons melted butter or Grandma-safe butter
Mix wet ingredients together in one bowl. Mix dry ingredients in another bowl. The bananas are dry on the outside, but kind of wet on the inside, so they can go in the wet ingredient bowl. Melt the butter before putting it in with the wet ingredients. Add the wet ingredients to the dry ingredients. Pour into a pan [we ended up using a 9" square pan after much deliberation]. Bake at 350 degrees for half an hour. Let cool. Serve with cool whip, sliced bananas, and sprinkles on top.
We made the cake this afternoon, and it turned out quite well! My grandma (Evie's great-grandma) helped, per Evie's request, and we all had a good time. However, you know that saying, "Too many cooks spoil the broth"? Well, somehow we all forgot to add the white sugar (you know, the 1/2 of 2 cups of white sugar). The finished product was not terribly sweet, but definitely palatable--especially topped with cool whip (sugar-free) and bananas--and totally diabetic-friendly! Maybe next time we'll try it with the sugar...