I love banana nut bread and I've made quite a few different versions of it. However, I recently realized I've never made a banana cake. So this weekend, I decided to make my first banana cake. Like banana bread, there are so many banana cake recipes out there. I ended up going with one by Dorie Greenspan, which I found on the Food Librarian.
A banana cake also allowed me to try out another one of my new bundt pans. The cake was pretty easy to put together. I probably should have let my bananas ripen even more. Isn't it odd that it's the really, really brown and almost rotting bananas that make the best banana bread or cake?
The banana cake came out smelling so wonderful. It took all my willpower not to devour the cake. Instead, I waited until the next day when I had a chance to photograph it first. I kept telling myself the cake would taste better the next day, as it gives the time for the banana flavor to really set in.
I sprinkled some powder sugar on top and it added a nice little bit of sweetness to the cake.The cake was yummy. Very similar to banana bread. Yum! And each cake slice was so pretty with its nice flowery design.
Banana Cake (adapted from The Food Librarian who got it from Dorie Greenspan's book)
3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 sticks (8 ounces) unsalted butter, at room temperature
2 cups sugar
2 teaspoons pure vanilla extract
2 large eggs, preferably at room temperature
About 4 very ripe bananas, mashed
1 cup sour cream or plain yogurt (I used sour cream)
a rack in the oven and preheat to 350 degrees F. Generously butter a 9-
to 10-inch (12 cup) Bundt pan.
2. Whisk the flour, baking soda and salt together.
3. Using a mixer, beat the butter until creamy. Add the
sugar and beat at medium speed until pale and fluffy. Beat in the
vanilla, then add the eggs one at a time, beating for about 1 minute
after each egg goes in. Reduce the mixer speed to low and mix in the
bananas. Finally, mix in half the dry ingredients (the batter may look curdled), all the sour cream and then the rest of the
flour mixture. Scrape the batter into the pan, rap the pan on the
counter to debubble the batter and smooth the top.
4. Bake for 65
to 75 minutes, or until a thin knife inserted deep into the center of
the cake comes out clean. Transfer
the cake to a rack and cool for 10 minutes before unmolding onto the
rack to cool to room temperature.