Kitchen travels: readers' recipes tested in Sunset's kitchens - Food: Kitchen Cabinet

4. Bake in a 375[degrees] regular or convection oven until potatoes are tender when pierced, about 45 minutes. Remove foil and continue to bake, uncovered, until golden brown on top, 15 to 20 minutes.

Per serving: 186 cal., 43% (80 cal.) from fat; 17 g protein; 8.9 g fat (3.8 g sat.); 9.1 g carbo (2.9 g fiber); 748 mg sodium; 120 mg chol.

Grandma Thury's Banana Cake

Veronica Pape, Reno

Veronica Pape's great-grandmother handed down the recipe for this simple, moist banana cake.

PREP AND COOK TIME: About 45 minutes

MAKES: 8 servings

  2 large eggs
  1 cup granulated sugar
  1 cup sour cream
  1 cup mashed ripe bananas (about two; 12 oz. total)
  1 teaspoon vanilla
  2 cups all-purpose flour
  2 teaspoons baking powder
  1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground cloves
    Powdered sugar

1. In a large bowl, mix eggs, sugar, sour cream, bananas, and vanilla until well blended. In another bowl, stir together flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves. Stir flour mixture into banana mixture just until well blended. Scrape batter into a buttered and floured 9-inch square baking pan.

2. Bake in a 350[degrees] regular or convection oven until top springs back when gently pressed and a skewer inserted in the center comes out with moist crumbs attached, 30 to 35 minutes. Dust with powdered sugar before cutting into squares; serve warm or cool from pan.

Per serving: 331 cal., 22% (74 cal.) from fat; 6.1 g protein; 8.2 g fat (4.5 g sat.); 59 g carbo (1.3 g fiber); 462 mg sodium; 67mg chol.

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