¾ cup (175 mL) butter 2 cups (500 mL) sugar 3 eggs 2 tsp (10 mL) vanilla 1 cup mashed banana 3 cups (750 mL) flour ½ tsp (2 mL) salt 1 ½ tsp (7 mL) baking soda 1 ½ cups (375 mL) buttermilk ¾ cup (175 mL) finely chopped dates ½ cup (125 mL) mini chocolate chips ½ cup (125 mL) finely chopped pecans Sliced bananas Whipped Cream Preheat oven to 350°F (175 °C). Grease and flour a Bundt pan. In a large bowl, cream together the butter and sugar until light and fluffy, about 5 minutes. Add eggs one at a time. Beat well after each addition. Beat in vanilla and mashed banana. In a separate medium bowl, sift dry ingredients. Alternate adding the dry ingredient mixture with the buttermilk to the butter mixture; ending with the dry ingredients. Beat well. Stir in dates, chocolate chips and pecans. Pour into prepared pan. Bake for 50 to 60 minutes or until toothpick, when inserted into the cake, comes out clean. Serve cake with sliced bananas and whipped cream. Makes 10-12 slices
Zucchini Bake 5 medium zucchinis, thinly sliced 1 large onion, diced 2 cups (500 mL) all-purpose flour 1 tbsp (15 mL) baking powder ½ tsp (2 mL) salt 2 cups (500 mL) grated Old Cheddar cheese 6 eggs, beaten 2 3 cup (150 mL) canola oil 2 tbsp (25 mL) chopped fresh oregano ½ tsp (2 mL) pepper ½ -1 tsp (2-5 mL) garlic powder Preheat oven to 350°F (180°C). Prepare vegetables. Measure flour, baking powder and salt into a very large mixing bowl. Stir in shredded Cheddar cheese. In separate bowl, beat eggs well. Beat in vegetable oil, oregano, pepper and garlic powder. Add egg mixture to flour mixture and mix well. Stir in zucchini slices and diced onion. Spread mixture into 9 x 13 inch (23 cm x 33 cm) baking dish sprayed with non-stick spray. Bake 50 – 60 minutes until golden. Makes 6-8 servings For nutrient analysis visit eggs.mb.ca
WINTER 2016 | STYLE MANITOBA | 21