A friend from church made this and it was so GOOD. Don't let the name fool you. it reminds me of carrot cake. She shared the recipe, which I misplaced and so I looked at few and came up with the one below. I just worked on the icing until I thought it was a good flavor for the cake.
- Prep Time : 30 minutes
- Cook Time : 60 minutes
- Green Tomatoes - 4 cups diced
- All Purpose Flour - 2 cups
- Butter - 1/2 cup (softened)
- Sugar - 2 cups
- Salt - 1 tsp
- Banana - 1
- Raisins - 1/2 cup
- Cinnamon - 1 1/4 tsp
- Salt - 1/4 tsp
- Baking Soda - 1 tsp
- Chopped Walnuts - 1/2 cup (optional) - I have to omit with my kids food allergies
- Butter - 1 stick softened
- Powdered Sugar - 1 1/2 cup
- Cream Cheese - 8 oz
- Vanilla - 1 teaspoon
- Water - 2 tablespoons
- I used more than this but this cake was a wonderful way to get one last dish out of our quickly fading garden. Dice the tomatoes (I put them in my food processor). Sprinkle with 1 tsp salt and let sit for ten minutes. After ten minutes rinse well and strain.
- Coat a 9x13 with butter and rub with flour. Preheat oven to 350
- Mix banana, softened butter and sugar together. I used my stand mixer.
- In a separate bowl mix flour, 1/4 tsp salt, cinnamon and baking soda with a fork. Then add raisins to this.
- In the bowl with the banana mixture add the green tomatoes and flour mixture.
I had two super cute helpers that night! They make the counter a little messy but it is totally worth it because they love helping and are more likely to eat the food they help with.
- Once the mixture is mixed well it will be thick.
- Pour in baking dish.
- While the cake is baking put all ingredients for icing together and blend/mix well. Make sure the cream cheese is softened. I didn't wait long enough.
- While cake is still warm pour icing over the top. As you can see I didn't let my cream cheese get soft enough and so it was a little lumpy at first.