In a haste to bring a dish for the Cooking Club session, i scanned around to see what I have available to make. Over-riped bananas! So here's another banana recipe. LOL. It's the same recipe as the Cordon Rose Banana cake but I used the exact recipe instead of modifying it. Hence, it's not as healthy as it was. I really like this cake and will make it as my "basic banana cake." It's moist, light and tender with a rich taste of bananas.
Difference from the one previous:
~I added 3 bananas instead of 2 and the flavor and smell came out gorgeous. ( oh my! the smell was heavenly after it came out of the oven!)
~sour cream added, giving it a sublime taste enhancement
~unsalted butter instead of oil or applesauce
~used a round 9in springfoam pan instead of a loaf pan.
~less sugar b/c i used more bananas (very over-ripe)
~added poppy seeds
3 (very ripe) bananas,
sour cream ( 2 T)
vanilla, 1 1/2 t
sifted cake flour, 2 cups
sugar, 1/2 cup
baking soda, 1 t
baking powder, 3/4 t
salt, 1/2 t
unsalted butter ( must be softened), 10 tablespoons
1. Mashed bananas and add sour cream. Mix.
2. Add eggs, lemon zest, vanilla and process briefly to blend
3. Combine dry ingredients in a large bowl and mix on low spd to blend.
4. Add the butter and 1/2 banana mixture. Mix on low spd until dry ingredients are moistened.
5. Increase to medium spd and beat 1 1/2 min to strengthen cake's structure. Scrape down the sides
6. Gradually add the remaining banana mixture in 2 batches, beating 20 seconds after each addition to incorporate the ingredients and develop the structure. Scrape down the sides
7. Scrape batter into prepared pan. (grease, bottom lined with parchment or wax paper, and then grease again and floured)
(at this point, i would sprinkle poppy seeds at the bottom of the tray because when it's used for decorating, the top will be slightly cut and hence, the bottom becomes the top when decorating the cake OR, poppy seeds can be added sparinly into the mixture)
8. Bake 30-40 mins.
9. Let cake cool in the pan on a rack for 5-10 mins. Loosen the sides with a spatula and unmold or remove from the sides of the springfoam pan. Allow the cake to cool completely before frosting or wrapping airtight.
This banana cake is based on a basic butter cake. Banana, which is 75% water, supplies the liquid. Because it also adds sweetness, the sugar is reduced. The reduction of sugar and the addition of fiber from the banana toughens the cake so an extra ounce of butter is added to compensate for this. Baking soda is used to temper the acidity of the banana and the sour cream. The fiber makes it possible to add extra sour cream without weakening the structure. (with 1/2 cup sour cream, the cake will keep 5 days at room temperature).