Pasta sauce and a banana cake experiment
Apr. 12, 2010 6:46 pm
Tonight I made sauce to go over our store-bought ravioli based on Salt & Fat's Butter-Tomato Sauce. I did add oregano, parmesan cheese, and garlic, and a bit of sugar to cut the acidity of the tomatoes. It was quite good with our chicken and cheese ravioli. I made enough for two meals for our family.
While I was making the sauce, my 2 1/2 year old daughter asked to cook something with me. I had some brown/black bananas so we did what we could with them. I took the Betty Crocker banana cake recipe and modded it. I was out of flour, so we used pancake/waffle mix instead. We also subbed butter for the shortening, and 2% milk for the cream. It ended up like this:
2 1/2 c. pancake mix
1 tsp vanilla
1/3 c. sugar
1/2 c. milk
I mixed it all up and baked it in a 8x8 pan in a 350 degree oven for 35 minutes. It tastes much like banana bread, only lighter. It will make for yummy breakfast this week.
Experimental banana cake