I had been letting a bunch of bananas ripen on my counter for a good month or so. Holiday baking wiped me out of overripe bananas and I had to start over. I gauge the passage of time by the ripening state of my bananas. When they had finally blackened enough to my satisfaction, I went looking for a recipe to use them with. I'm still on my never ending quest to make a banana cake like the one from Icing on the Cake; it's been a good 6 months (at least) since I last had that cake so I was due for another seemingly futile experiment to try and replicate it.
I tried out this one from The Food Mentalist. Initially I was concerned the baking temperature was a bit low as I don't normally bake cakes at temps below 300 degrees F. But I went with it because if it didn't turn out, I didn't want it to be because I screwed up and didn't follow the directions. It turned out pretty well and my coworkers liked it when I brought it into work but it still didn't have the fluffy texture I was going for. I think that was more my fault than the recipe's though as I could've baked this a trifle longer than I did. The toothpick came out clean, I turned the oven off and let it continue baking for another 5 minutes but it was still a bit heavy in texture rather than fluffy. The flavor was fine but you can tell from the pictures (and for the life of me, I couldn't take a good one) that it was a bit dense and moist rather than cakey and fluffy. Maybe that's a sign that I need to go back to Icing on the Cake and get myself a piece of their banana cake.
1 1/2 cups bananas, mashed, ripe
- 2 teaspoons lemon juice
- 3 cups flour
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 3/4 cup butter, softened
- 2 1/8 cups sugar
- 3 large eggs
- 2 teaspoons vanilla
- 1 1/2 cups buttermilk
- Frosting:
- 1/2 cup butter, softened
- 1 (8 ounce) package cream cheese, softened
- 1 teaspoon vanilla
- 3 1/2 cups powdered sugar
- Preheat oven to 275°F /135C.
- Grease and flour a 9 x 13 pan.
- In a small bowl, mix mashed banana with the lemon juice; set aside.
- In a medium bowl, mix flour, baking soda and salt; set aside.
- In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy.
- Beat in eggs, one at a time, then stir in 2 tsp vanilla.
- Beat in the flour mixture alternately with the buttermilk.
- Stir in banana mixture
- Pour batter into prepared pan and bake in preheated oven for one hour or until toothpick inserted in center comes out clean.
- Remove from oven and place directly into the freezer for 45 minutes. This will make the cake very moist.
- For the frosting, cream the butter and cream cheese until smooth.
- Beat in 1 teaspoon vanilla.
- Add icing sugar and beat on low speed until combined, then on high speed until frosting is smooth
- Spread on cooled cake.
No comments:
Post a Comment