My grandmother said that banans in the 30's would arrive at the store on the stalk, and they would actually hang it, and sell them off the stalk, you had a clerk cut off whatever you wanted. And you could only get pineapple a couple times a year, so she would buy a full bushel, and then can them.
The frosting seems similar to seven minute frosting. There is a method to "cook" the egg white through tempering it over a double broiler for those concerned about salmonella. Luckily salmonella usually lives on the external shell and not the egg contents within. Great recipe, guys! My family and I always enjoy your cooking/educational videos. I incorporate the viewing of them into my daughter's homeschooling.
My family's banana "bread" recipe passed down through the generations starts by mashing the bananas as well, and your liquid mix with small chunks of shortening looks exactly right. Our recipe uses 3 bananas so your thinking is spot on.
I half expected to see a cream cheese frosting on this ( after you made a kilo of home made cream cheese in the last video😊) But this looks great! Love the little history lessons too. Love watching you two eat!
This was great, I thought the icing was going to use some of the cream cheese from the previous video when I saw the thumbnail. I also enjoyed Julie dancing in as she was all happy for cake.
When my stepmother started making banana cake it was baked in a tube pan (much smaller than a bundt pan) and frosted with icing made from powdered sugar with fresh lemon zest and juice. Back then (early '60s) bananas were still a treat to get and we were on a party line for our phone!
I love Banana Loaf Bread so I am game to try especially since I have 3 ripe bananas on my countertop right now. Thanks, Glen, for another well done video!
As a hobby cake decorator, that raw egg white-powdered sugar mixture is basically "old school royal icing"....it sets up hard and dry for piping decorations to be added later. It's also the "glue" we used to build gingerbread houses and add the "snow". It typically doesn't have much flavor, just by itself.
Pasteurized egg whites would be a good substitution, in this recipe, if you're worried about serving raw egg. It is trickier to whipped them to stiff peaks. But that's not required for this recipe. So they should be fine.
I just discovered your channel. I absolutely adore old cookbooks! I can't wait to try this recipe, sans icing. I'm going to binge watch your videos this weekend and if I like what I see I will gladly join. PS I love your accent. ✌🏻😊
Glen. Thank you for your channel. I live in New Zealand but grew up and was schooled in Brampton, Ontario. In thr 1950’s in in grade 5 we had an amazing Home economics recipe book which I still have. The banana cake recipe in this book was the best recipe for banana cake I’ve ever found. Moist and delicious. I used it so much the page has disintegrated in my book.🤭 Hence my reaching out to you. Have you ever seen this book? Would you cook this cake if you have it or find it? I love you history of Canadian cooking.
Glen & Friends Cooking My copy no longer has its cover but ‘Homemaking and Meals’ is at the top of each page. It is so shabby but I have used this book my entire life since grade 5 nearly 60 years ago. It’s a small A5 book comb bound with a black plastic spiral binding, which in my volume is long gone. Approximately 160 pages. Thank you for replying.
@@heatherbaugh80 something like this: i.imgur.com/XoeZBmg.jpg Complete title seems to be "Homemaking and meals for instruction in home economics education in Toronto schools."
Everson Bernardes Everton. That is the exact book. I had remembered black binding but it was definitely blue. The banana cake recipe is on 114. You don’t know how excited I am to see this. The book is so tied to my childhood memories and that recipe in particular because it is so darn good. Any chance of you being able to photograph page 114.🙏😇 somedays I really miss Canada and this one of them. Thank you
Glen I hope you have seen that one of your other subscribers has posted a picture of the book I asked you about. I’m very excited. It’s caused a big flood of memories for me as well a s a sense of gratitude for the work you are doing. Our family lines and memories are so connected through the sharing of food and who cooked them and when. The truth of this I experienced once a few years ago when my husband and I went back to Canada. When in Toronto we went to these Lawrence market which I visited most Saturdays with my parents. As we wondered around the was a stall selling bacon rolls. We bought one and as I took a bite the tears rolled down my face. The taste and smell of pea meal bacon transported me back 50 years to my childhood home. This isn’t a meat you can buy in NZ. I’m certain people who watch your channel Have similar memories of mothers, grandmothers that once made the old recipes you cook. Thank you
I love this series soooooo much. The Chocolate Roll cake below the Banana Cake recipe is an early flourless chocolate cake! I’d also like to see the full recipe for the cake at the top of the page.
Probably not a tarantula, but some kind of phoneutria (nigriventer definitely could pass as some kind of tarantula). They're very, very aggressive. And very, very venomous. Their neurotoxin cocktail is some 100x times more powerful than a black widow's. Shooting one of them is a perfectly adequate reaction.
@@nokomarie1963 not unwarranted. Phoneutria being shipped with bananas wasn't exactly uncommon. And they're aggressive, wandering critters, once they're in your house, they will move around quite a bit. They're the most common spider bite source in latin american countries that export bananas by a very large margin.
It Happened to my Aunt I think in the 1980's or 90's driving back from the supermarket she had some bananas on the passenger seat and a big exotic spider popped out.
Best tasting recipe i made to date... i twisted it a bit. 1. instead of white sugar..... SUB it with xylitol. 2. Instead of shorting..... SUB it with apple sauce. 3. instead of milk..... SUB Almond milk. And made my own icing (1/2 stick Cream cheese/1/2 stick butter/1 cup xylitol) Man o Man.... you'll dream about the taste in your dreams.
Sometime in the late 1940's Dad went go the Washjngton coast and brought back a crate of bananas, we lived jn eastern Washington. When he got home from work he would ask how many bananas we had eaten during the day. There were 3 children in the family. We had a private line there, Dad had to pay to have a telephone pole put on the property. When we lived in Indiana in the middle 1950's we were on a party line and had to ring for the operator for every call we made. Our ring was one long, two shorts and another long ring.
Wow, there must have been a lot of homes on your party line to need that ring. Ours was 13r2 with 2 short rings and maybe 5 homes. Dialing came in 1962. Our number changed go 7 didgets and stayed the same for the next 40 years, until we sold our home😊.
I have found in my 1928 “Good Eats” by the Rebekah Assembly of Idaho The following recipe Banana Cake 1 cup white sugar Scant cup butter 1cup mashed Bananas 2 cups flour 1/2 tsp soda dissolved in 3 Tbs of sweet milk 1 whole egg 1 tsp of baking powder. Flavor with vanilla. Bake in 2 layers and ice with brown sugar. Mrs. S. T. Clark, Blackfoot
The cake probably tasted different in the time the recipe was created, due to the fact that we use a different species of banana today. They used Gros Michel bananas until they started dying off from a virus in the 40's or 50's. We now have the Cavendish banana - which is now threatened - but hopefully won't die out too quickly, either that, or we find a hardy substitute like we did before.
This sounds so delicious! Ontario rocks! You should do more older timed recipes from Canada during the great Depression era and Pioneer days. Love your videos and keep up the great content!
Let’s not forget that they would’ve used a completely different kind of banana too, they would’ve been using the extremely popular Gros Michael strain that unfortunately almost completely died out due to a Panama disease outbreak in the 50’s.
I have found that a lot of old recipes have things like egg white in them that we wouldn’t use now uncooked. I am wondering if powdered meringue would work as a substitute.
Sounds fine but what about the frosting? Is this a cake that has to be eaten the same day it is made? Will the banana in the frosting turn the frosting brown by the next day?
I switched lard fir coconut butter n sugar with molasses n pure maple 🍁 syrup n stevia n instead of baking powder I used coffee beer n powders chia seeds n coconut flower instead of wheat , sugar free, vegan n gluten free
Phone numbers... I'm probably giving away my decade, but I clearly remember when my parents were upset because we went from 5 digits to 7. The progression from there was worse, since now I need to dial even more digits to call my family (and I'm lucky they're all in the US because if they were international it would be even MORE confusing.) It was also common, when I was young, to have party lines and to have to wait for the other parties to be finished with their calls so you could make or receive a call. As for the banana cake, I'd love to try it but the rest of my family is hooked on chocolate. Maybe another time...
Charleston Yank Allegedly the Gros Michel had a much more slippery peel, which partially explains the proliferation of pratfall-on-a-banana-peel jokes in old-timey cartoons and silent comedies. I don’t know about the flavour, but the Cavedish rates much higher with the Health & Safety guys.
Gros Michel is definitely more flavorful than Cavendish. A bit sweeter, a lot more aromatic, floral. It's still grown in some few places and there's some active development trying to make it more Panama Disease resistant. I've eaten one of the hybrids, it's very tasty and interesting.
@@EversonBernardes I do not like the kind of bananas we get in west TX. I liked the ones we got in AR much better. I now buy bananas for my dog. I ate some delicious small bananas in Peru.
Hey Glen, I don't like supporting TeeSpring, and their shipping to Australia is horrendous - I'm also a graphic designer and can make that shirt happen locally. How much profit do you make on a shirt so I can donate that to you via PayPal?
