Banana Cake
- Alison Haines
- Jun 30, 2016
- 2 min read
I can't waste bananas. When buying them, I always try to buy just the right amount that we'll eat before they start to over ripen. There's peeled, frozen bananas in snap lock bags in my freezer, too. And you never know when the desire for a banana cake will come over me. So, I must have them on hand for just such an occasion.
Note to Self: don’t cook banana cake on the weekend when husband is home. The smell drives him nuts and you’ll find him hovering around the kitchen, waiting for the cooled cake to be “detinned” so he can get his stumpy fingers on it!
I made this one a Kugelhopf pan because I love the beautiful shape but, alas, no matter how much greasing I do, some part of the cake always sticks to the bottom. I rarely get it out of the tin, whole. Doesn’t matter, it still tastes great.
Yield: 8 servings • Prep Time: 1 hour • Total Time: 1.5 hours
Ingredients
Sr Flour | 2 cups Brown Sugar | 2 cups Unsalted Butter | 1 cup Baking Powder | 1 teaspoon Cinnamon | 1 tablespoon Milk | 1/2 Cup Eggs | 3 Bananas | 3 ripe, mashed Vanilla Paste | 1 tablespoon
Directions
Beat the sugar and butter in a mixer until pale and creamy. Blend in the cinnamon and vanilla paste and baking powder. Slowly add the eggs, one by one, and then add the flour and mix until combined. Fold in the milk and bananas gently. Pour into a lined cake tin and bake for about 45 minutes at 160 degrees until golden brown and a skewer comes out clean.
Comments