Friday, November 21, 2014

Banana Cake

* 3/4 cup butter, softened
* 1 1/4 cup sugar
* 3 large eggs
* 1 tsp vanilla
* 4 very ripe bananas, mashed
* 3 cups AP flour
* 1 tsp baking soda
* 1 tsp baking powder
* 1/2 tsp salt
* 1 tsp ground cinnamon
* 1 cup buttermilk  (Or 1 cup milk and 1/2 tsp cream of tartar - add the tartar to the flour mixture)
* 1/4 cup sour cream or vanilla yogurt

1. Preheat oven to 350 degrees F. Line two 9-inch round cake pans with parchment paper. Set aside.
2. In the bowl of a stand mixer fitted with a paddle attachment, cream butter until smooth. Add sugar and mix until creamy. Add eggs one at a time and mix until incorporated.
3. Add vanilla and mashed bananas. Mix until combined.
4. In a medium bowl, whisk together flour, baking soda, baking powder, salt and cinnamon.
5. In another bowl, mix together buttermilk or milk and sour cream or yogurt.
6. Add 1/3 of dry mixture to mixing bowl, followed by half of buttermilk. Repeat and end with remaining 1/3 of dry mixture. Mix until flour is incorporated into batter.
7. Divide batter between the two prepared cake pans. Smooth out and level batter using mini off spatula or spoon.
8. Bake for 30-40 minutes, rotating pan halfway thru baking. Insert toothpick in center of cake to check for done-ness. Toothpick should come out clean. Otherwise, bake for another 5-10 minutes or so.
9. Let cake cool in pan for 5 minutes. Then loosen edges of cake with an offset spatula. Remove cake from pan and let cool to room temperature on wire rack.

You can frost this with any kind of frosting you desire - butter-cream, vanilla, peanut butter, chocolate, whipped cream, cream cheese.  I used a caramel cream cheese frosting in between the layers (I cut each cake in half so I ended up with 4 layers), and then vanilla frosting on the outside.


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