Special: Banana Cake Recipe for #FBS4Sandy (Food Bloggers Unite).

Nov 08, 12 Special: Banana Cake Recipe for #FBS4Sandy (Food Bloggers Unite).


Just as recovery efforts began gaining momentum, the Tri-State area gets pummeled with its very first Nor’Easter of the season, dropping almost a foot of snow on Wednesday to areas still dealing with the aftermath of Superstorm Sandy.  We blogged about the impact NYCFTA‘s food trucks have had in delivering free meals to disaster areas, but in light of this new storm forcing many to evacuate yet again, more needs to be done.

On November 2nd, Jenn Oliver, author of gluten-free cooking blog JennCuisine.com and Barbara of Creative Culinary reached out to food bloggers across the country to create a “comfort dish” recipe in hopes of bringing people together in this trying time of need.  In honor of Jenn and Barb, and their wonderful initiative, I will dedicate my very first Non-Streetfood post to “Support for Sandy”.  It’s a delicious CreamCheese-Frosted Banana Cake recipe I adopted from MyBakingAddiction with just minimal adjustments.  It was also my very first time “baking from scratch” so I was pleasantly surprised with the results.

Ingredients
3 bananas, mashed, ripe
2 teaspoons lemon juice
3 cups flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1/2 cup butter, softened
2 cups sugar
3 large eggs
2 teaspoons vanilla
1 1/2 cups buttermilk

Frosting
1/4 cup butter, softened
1 (8 ounce) package fat-free cream cheese, softened
1 teaspoon vanilla
1 cup confectioners’ sugar

Directions
1. Preheat oven to 275°. Grease and flour a 9 x 13 pan.
2. In a small bowl, mix mashed banana with the lemon juice; set aside.
3. In a medium bowl, mix flour, baking soda and salt; set aside.
4. In a large bowl, cream 1/2 cup butter and 2 cups sugar until light and fluffy. Beat in eggs, one at a time, then stir in 2 tsp vanilla.
5. Beat in the flour mixture alternately with the buttermilk. Stir in banana mixture.
6. Pour batter into prepared pan and bake in preheated oven for one hour or until toothpick inserted in center comes out clean.
7. Remove from oven and place directly into the freezer for 1 hour. This will make the cake very moist.
8. For the frosting, cream the butter and cream cheese until smooth. Beat in 1 teaspoon vanilla.
Add icing sugar and beat on low speed until combined, then on high speed until frosting is smooth.
9. Spread on cooled cake.

If you enjoyed this recipe, please consider donating to the list below.  Many are still left without power nearly 10 days after the storm touched ground, and the Nor’Easter will only prove yet another challenge Sandy victims must overcome.


  • American Red Cross is providing food, shelter, and other forms of support to hurricane victims. You can donate directly to the Red Cross or  you can also text the word “Redcross” to 90999 to make a $10 donation.
  • The Salvation Army is also focused on providing food, shelter, and support to victims, and takes donations for storm relief.
  • Feeding America is providing food, water and supplies to those who need it as part of their disaster relief program.
  • Farm2Me Vendors & Food Trucks is working with Smorgasburg vendors and Blood Bank to recruit volunteers in Williamsburg to help those in NY and NJ without power.  They hope to bring 20 of our vendors together and get 20,000 meals to our neighbors in NY and NJ.
  • NYCFTA Sandy Outreach is raising money to bring their food trucks to areas hit hardest.  They’ve delievered over 20,000 FREE meals thus far, and still need your help.
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6 Comments

  1. Again, I’m getting fatter by looking at the pictures. Delicious recipe!!

  2. I think your cake looks great!! Thanks so much for spreading the word and joining in to help out relief efforts for hurricane Sandy.

    • Thanks Jenn! You and Barbara are fabulous for taking the initiative- and on top of the donations to those that need it- this brings bloggers together and helps instill/restore a bit of morale to us all so Kudos to you two!

  3. Steve…thank you so much for participating in this effort with Jenn and I…and I’m so impressed with your first ‘from scratch’ baking effort…who knows, maybe one day you will have a real ‘baking addiction!’ Your cake looks and sounds fabulous…great job!

    • Thanks Barbara! Popping the cake into the freezer was definitely strange – but it solidified all the oils in the cake making it super moist. I already ate half!

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