Friday Baking with NotQuiteJuneCleaver Recipes for October 2-9

Happy October!  My favorite month of the year weather-wise.  Cooler mornings, bright blue skies and life seems to be slowing a little and making more time for trying new recipes.  I hope you enjoy these.

This first recipe is for a cake I ate EVERY TIME I went to my BonDon’s house.  BonDon was my Dad’s mom, my mentor, and my son Nathan’s best friend until she passed away when he was 8 years old.  When you arrived at BonDon and Granddad’s house the first thing you saw when you walked into their back porch was the sistern, and on top of the sistern would be two cakes.  This Banana Cake and a Coca Cola Cake.  I love chocolate but the Banana Cake was my favorite.

Here is a picture of her and my dad on a vacation in Colorado when he was a boy.

BonDon’s Banana Cake

  • 1 1/2 cup sugar
  • 1/2 cup butter at room temperature
  • 2 eggs
  • 1 tsp vanilla
  • 1 t baking soda
  • 1/2 cup buttermilk
  • 3 bananas mashed
  • 1/2 cup  chopped pecans
  • 2 cups flour

Preheat oven to 350.  Grease and flour 9 x 13 cake pan.

Mix dry ingredients  and pecans and set aside. Cream butter and sugar. Add eggs  and vanilla and beat until well blended.  Add bananas and beat well once again.  Add dry ingredients alternately with buttermilk.  Stir in pecans.  Pour into prepared pan. Bake for 35 minutes or until toothpick comes out clean. Cool completely.  Frost and store in pan.


  • 1 stick butter room temperature
  • 16 ounce box of Confectioner’s sugar
  • 1 large banana, mashed
  • 1 cup chopped pecans

Mix together all with half the  pecans until smooth.  Frost cake and sprinkle with remaining pecans.

Your second recipe is one I have in my file for a while to try.  So we are making this one together this time.  It just looked very good to me.

Savory Breakfast Scones

  • 3 cups all-purpose flour
  • 1 Tbsp baking powder
  • 1 tsp salt
  • 1 1/2 tsp.  freshly ground black pepper
  • 1 stick chilled unsalted butter, cut into small cubes (freeze butter for 15 minutes for “chilled” butter)
  • 1 1/2 cups grated Cheddar cheese
  • 4 green onions, thinly sliced
  • 10 slices bacon, cooked and chopped into 1 inch pieces
  • 3/4 to 1 1/2 cups buttermilk
  • 1 large egg
  • 2 tsp water

Note: Heavy cream can be substituted for half of the buttermilk.

Preheat oven to 400. use a full tablespoon for a wonderfully peppery background or reduce by 1 tsp for less pepper flavor.

Using a mixer fitted with a paddle attachment, combine flour, baking powder, salt, and black pepper in a large bowl on low speed. With mixer running, gradually add cubes of butter until the mixture is crumbly and studded with flour – butter bits about the size of small peas.

Add grated cheese and mix just until blended. (This can also be done by hand: In a large bowl, stir together flour, baking powder, salt, and pepper. Gradually cut in butter with a pastry blender or two knives until mixture resembles small peas. Stir in cheese.)

Add green onions, bacon and 3/4 cup of the buttermilk to flour and cheese mixture. Mix by hand just until all ingredients are incorporated. If dough is too dry to hold together, use remaining buttermilk, adding 1 tablespoon at a time, until dough is pliable and can be formed into a ball.

Stir as lightly and as little as possible to ensure a lighter-textured scone. Remove dough from bowl and place it on a lightly floured flat surface. Pat dough into a ball. Using a well-floured rolling pin, flatten dough into a circle about 8 inches wide and 1/2 inch thick. Cut dough into 8 to 10 equal wedges, depending on size scone you prefer.

Whisk egg and water in a small mixing bowl to combine. Brush each wedge with egg wash. Place scones on a parchment lined baking sheet and bake for 18 to 20 minutes, or until golden brown and no longer sticky in the middle. Serve warm.

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Oh the scones sound wonderful! I adore scones. A mere whiff of bananas makes me shudder so I’ll have to take your word on it’s deliciousness. I’m not a baker but for some reason the onset of fall makes me want to bake too! Maybe it’s that morning chill you mentioned. Nothing is as comforting as a kitchen warmed from baking and a big slice of whatever just came out of it!

I so get it about the bananas. Most of my family do not eat them. So I make this cake only when I am taking it somewhere-yes, I could eat the whole thing all by myself.

Your recipes sound delish….I have some bananas that are so ready to be used. I see you love aprons. I’m having a drawing for an embellished apron from Country Living’s new collection. Head on over to my site to enter.
PS. I loved your interview with Serena from The Farm Chicks.

What a great photo! I have both bananas & buttermilk that need to be used up soon, so guess what I’ll be making!

I’m looking forward to trying the banana cake, but my mother loves Coca Cola cake. Do you have that recipe, and if so would you be willing to share? Thanks!

I made the scones and they were delicious. Please keep my name out of the jar so that others have a better chance of winning this month. I just wanted you to know that I’m baking along with you!

I made the scones as well. They were very good and one I will make again for sure.