Cakes · Desserts · Snacks

Simple Banana Cake

I’ve recently discovered that I am the only banana fan in my friend group. I think bananas are a great fruit that have a very unique flavor. Banana is mellow; kind of creamy and sweet – which is why they work so well in cakes and breads. But apparently, no one else thinks so. As I stood in my kitchen yesterday evening pondering this issue, I suddenly realized that if no one but me likes bananas, I can make an awesome little banana cake that only I will snack on!

I turned to my bible, The Pillsbury Complete Book of Baking, and found a title that said exactly what I wanted ‘Banana Snack Cake’. After reading through the list of ingredients, I saw that I needed buttermilk, and I had none. So I went to the almighty Google Search to find a substitute for buttermilk.The solution that I found was to put one to two tablespoons of lemon juice of white vinegar (I had lemon juice) in one cup of milk.

After 5 minutes, the milk had thickened a little bit. A film had collected on the top of the milk, but I just used a fork to mix it into the rest of the milk. Next, I beat sugar and butter together in my mixer until it was pale and fluffy.

In a separate bowl, I mashed up two bananas with a spoon.

I added the mashed bananas, vanilla, an egg and the fake buttermilk to the butter…

…and mixed it all together.

Then I added nutmeg, cinnamon, cloves, flour, baking powder and baking soda, and salt…

…and mixed it together until it was just combined. Next, I threw in a bunch of pecans!

I poured the batter into a prepared 9-inch square pan…

…and baked it in the 350 degree oven for 30 minutes. I pulled it out when the top was a golden brown, and when a knife inserted into the center of the cake came out clean.

My banana cake was everything that I wanted it to be. It had plenty of banana flavor, with warm undertones from the spices. The fake buttermilk worked out really well! The cake didn’t seem any different! I was so happy with this cake that I cut myself a large slice and ate it with a tall glass of milk. I couldn’t wait until this morning when I could have another piece for breakfast. But, when I boogied into my kitchen this morning while doing my Banana-Cake-for-Breakfast Dance, I saw that it was gone. All gone. 

All that remained of my deliciously simple banana cake was the layer of crumbs left on the bottom of the pan. I knew, and I assume you do too, that the culprits could be none other than the nerdy herd of boys in my apartment. So much for being the only banana fan….

Recipe for Banana Cake – from The Pillsbury Complete Book of Baking

3/4 cup sugar
1/3 cup butter, softened
3/4 cup mashed ripe bananas
1/4 cup buttermilk (or, in my case, fake buttermilk – 2 tablespoons lemon juice to 1 cup of milk)
1 teaspoon vanilla
1 egg
1 1/4 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/8 teaspoon cloves
1/8 teaspoon nutmeg
1/4-1/2 cup chopped walnuts or pecans

Heat oven to 350 degrees. Prepare a 9-inch square pan. In a large bowl, beat sugar and butter until light and fluffy. Add bananas, buttermilk, vanilla and egg; mix well. Add remaining ingredients except nuts, mix well. Stir in nuts. Pour batter into pan and bake for 25-30 minutes. 

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