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I was walking on the treadmill, enjoying a good book and a peaceful moment when I abruptly came to a standstill – the power had gone out. Thankfully the banana cake had just come out of the oven and the coffee had already been brewed, and it was no hardship to enjoy the cake plain until the power was back on.
However, it was very peculiar to be home, but not be able to continue exercising, put on a load of laundry, raise the garage door, turn on a light, or use the computer. So I sat outside in the cool morning and read the newspaper. Then I thought I would attempt my Saturday morning Hot Yoga class, which was its usual sizzling self, because by the time I walked down town to the studio, the power had come back on.
Once I was home I was able to mix up the luscious Lemon Butter Frosting, and it was definitely worth waiting for.


1/2 cup butter
1 1/4 cups sugar
2 eggs
1 teaspoon baking soda
4 tablespoons sour cream
1 to 1 1/2 cups banana pulp, mashed
1 1/2 cups of cake flour
1/4 teaspoon salt
1 teaspoon vanilla

Heat oven to 350F.
Cream butter and sugar. Add eggs, beaten lightly, and the baking soda, dissolved in the sour cream. Beat well, then add the bananas, cake flour, salt and vanilla. Mix well.
Bake in a well buttered loaf pan, for 50 to 55 minutes, or until a toothpick inserted in the middle of the cake comes out clean.
Top with Lemon Butter Frosting.

2 tablespoons butter
1 cup powdered sugar
add grated rind from one lemon
1 tablespoon milk
1 tablespoon lemon juice

Cream butter and sugar well. Add grated lemon rind, mix well. Add milk and lemon juice until thin enough to spread.

Recipe adapted from The Morning News, August, 2005