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REC: Banana Cake from Rosie's All-Butter Fresh Cream Sugar Packed No-Holds-Barred Baking Book

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Joined: Dec 12, 2005

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Posted to Thread #2314 at 4:43 am on Jun 16, 2006

I made cupcakes with this recipe, and loved the light texture and banana flavor. But they did sink a little after I baked it - not sure if it was slightly undercooked or I had a problem with the leavening. Or because for the buttermilk, I subbed a mixture of imitation sour cream thinned with a little soy milk :)

I use my immersion blender to puree, and not mash, the bananas. I didn't want banana chunks to create mushy spots in the finished cake.

Banana Cake
from Rosie's All-Butter Fresh Cream Sugar Packed No-Holds-Barred Baking Book

2 1/4 cups (8 oz.) sifted cake flour
5 tablespoons (1 1/2 oz) all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup + 2 tablespoons buttermilk, at room temp *(see note above for milk-free subsitution)
3/4 cup (8 oz) mashed banana
10 tablespoons (5 oz) unsalted butter, at room temp
6 tablespoons vegetable oil
3/4 cup (5 1/2 oz) lightly packed light brown sugar
3/4 cup (5 1/4 oz) granulated sugar
1 teaspoon vanilla extract
3 large eggs, at room temp

Preheat oven to 350F. Grease a 9"x13" pan lightly with butter or vegetable oil.

Sift both flours, baking soda, and salt together in a small bowl and set aside.

In another bowl, stir the buttermilk into the mashed banana and set aside. Cream the butter, oil, both sugars and vanilla in an electric mixer on medium speed until light and fluffy, about 2 minutes. Scrape the bowl with a rubber spatula.

Add the eggs, one at a time to the butter mixture and mix on medium speed after each addition until blended, about 10 seconds. Scrape the sides of the bowl after each addition.

Add one-third of the dry ingredients to the mixer on low speed, and mix about 8 seconds. Scrape the bowl down, then add half the banana mixture, mixing about 10 seconds.

Add the rest of the dry ingredients and the rest of the banana mixture and mix for 10 seconds. Scrape the bowl and stir the batter several times by hand to mix thoroughly. Pour the batter into the prepared pan.

Bake on the center oven rack until the top is golden, springs back to the touch, and a tester inserted in the center comes out dry, about 30-35 minutes. Place the cake on a rack to cool completely.


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