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Banana Cake w/ Cream Cheese Frosting

Delicious is the only word to describe this cake. This cake plus the carrot cake I made recently would both be amazing desserts for any holiday gathering. We will be able to gather again eventually, and we will celebrate with cake!

This is a large batch recipe making it perfect for freezing or sharing with family and friends. 











Banana Cake w/ Cream Cheese Frosting Makes 2-3 cakes or 4 loaves

Ingredients
For the Cake
4 cups flour
3 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 cups white sugar
1 1/2 cups brown sugar
1 cup unflavoured oil
1/4 cup milk of choice
1/4 cup sour cream
6 mashed ripe bananas (about 2 cups mashed)
4 large eggs 
1 tablespoon vanilla
For the frosting
1/2 cup salted butter, softened 1 8oz package cream cheese, softened (full fat - brick form) 2 cups confectioners’ sugar 1/2 tablespoon meringue powder 1 teaspoons vanilla extract pinch of salt
Directions
Cake
Preheat oven to 350F. Grease & flour some cake pans. You can get 2 bundt, 4 loaves or a combination of ot…

Indian Butter Chicken

My first attempt at butter chicken. I adapted the recipe from one I found online but I can't remember where I found it now. It tasted nothing like what I've had in restaurants but it was still delicious. It may have something to do with the amount of cream they use in restaurant cooking.


Indian Butter Chicken
Makes 4-6 servings

Ingredients
  • 3 cups left over lemon or tandoori chicken breast cubes
  • 3 tablespoons butter
  • 1 tablespoon oil
  • 1 onion, diced
  • 1 garlic clove, crushed
  • 1/2 teaspoon fresh grated ginger
  • 2 cups canned tomato puree
  • 3/4 cup plain yogurt
  • 1/2 tsp garam masala (it called for more but this was enough for my liking)
  • 1/4 tsp crushed dry bayleaf
  • 1/2 tsp cinnamon
  • 1 tsp chili powder
  • 2 teaspoons sugar
  • cayenne pepper to taste
  • 2 tbsp yogurt
  • 2 tbsp milk
Directions
  1. Fry the onion on medium heat in the oil and butter until it starts to brown. Add garlic and ginger and fry for just a few seconds, try not to burn it.
  2. Mix the rest of the ingredients except for the last two (yogurt and milk) and add to the pot. Simmer for a few minutes then add the cubed cooked chicken. I had this left over from the night before.
  3. Once the chicken has heated in the sauce, mix the yogurt & milk and stir into the pot.
  4. Serve with naan or pita.
Tip: You could add some fresh chopped cilantro at the end but I'm not a big fan of it so I didn't put it in. I'm more of a parsley girl.

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