News

Yid.Dish: Banana Bundt Cake

Image by JCarrot

By Leah Koenig June 30, 2005

This cake is a great way to use up bananas that are over-ripe.

• 2.3 cups of flour

• 1 cup pecans (broken)

• 1 cup dried cranberries

• 1 cup candied ginger

• 1 tsp. baking powder

• .5 tsp. baking soda

• .25 tsp salt

• 2 cups sugar

• 1 cup mashed banana (about three bananas)

• 2 tsp vanilla

• 2 large eggs

• 1 cup melted butter

• 1 cup buttermilk

mix flour, pecans, cranberries, candied ginger, baking powder, baking soda, salt in large bowl, mix sugar, banana, vanilla, eggs add butter & buttermilk mix well. add flour mix and mix well butter and dust a non-stick 10″ bundt pan bake at 350º for about an hour

A message from our CEO & publisher Rachel Fishman Feddersen

I hope you appreciated this article. Before you go, I’d like to ask you to please support the Forward’s award-winning, nonprofit journalism during this critical time.

The coming year promises to be filled with more complex and historic developments. We are entering an era where independent, fact-based Jewish journalism will be more important than ever. We need to be ready for whatever 2025 will bring, and with your help, we can be.

We’ve set a goal to raise $260,000 by December 31. That’s an ambitious goal, but one that will give us the resources we need to invest in the high quality news, opinion, analysis and cultural coverage that isn’t available anywhere else.

If you feel inspired to make an impact, now is the time to give something back. Join us as a member at your most generous level.

— Rachel Fishman Feddersen, Publisher and CEO