Argo cornstarch, baking powder, baking soda, banana and almond cake, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, casserole, Chiquita, chobani, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, fisher almonds, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
Yesterday, I had the pleasure of visiting with my husband’s grandma while his grandfather pitched horseshoes. Grandma is getting up there in age so she needs a little help when pap isn’t around. Boy, did we ever have a great conversation. I love listening to the stories that the elderly have to tell. I totally soaked up everything she had to say, including her baking advice. Grandma told me about this wonderful banana almond cake that she used to make for the church bake sale. She said it was the moistest cake in town. I believed her 🙂
I love any type of banana cake or bread, but i had never had either with almonds. You see, my son has a tree nut allergy so I can’t really go and make goodies that he can’t have. That would just be mean! However, sonny boy wasn’t home as he was living it up at church camp so guess what I made? Grandma’s banana almond cake! Now, poor grandma couldn’t quite remember all of the ingredients so I did a Google search and found an amazing recipe that my mother in law says mimics grandma’s. Yay!
Recipe courtesy of Group Recipes.
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