Happy first day of Autumn! The weather has turned and my brain just swells with happiness when I get a whiff of anything cinnamon, pumpkin, nutmeg, or apple. I haven't made anything lately with these ingredients but worry not--I will definitely start soon!
In the meantime, I'd like to share with you a delicious cake that I made this weekend for a very special occasion. My cousins' daughter turned two and I was privileged to be asked to make her birthday cake. She has a thing for bananas and I knew this was the perfect recipe. Now, I recently made this cake a few weeks ago because I was jonesing for a banana cake. I found the recipe and was like, "Ooh, over 1,000 sparkling and raving reviews? Yeah, I'll make this cake!" And sure enough, it was absolutely scrumptious. And... I've made it before.
Um, what? I've used this recipe before and I even posted about it! Um, yeah. Remember this cake and these cupcakes? Yes, I used this recipe last year! When I finally realized this I just shook my head. It goes to show you how often I make banana cake, doesn't it? Well, that was twice last year and I can tell you I've already made this five times... in the last three weeks. Just think of all those lucky people who have been able to eat this cake.
Her party was a bubbles theme and it was a bubbly success! Lots of bubbles galore and while I knew the color scheme was in the turquoise arena, I didn't imagine that the colors I'd create would perfectly match the decorations! That was pretty awesome. Great minds think alike, Emmy!
This cake is also fantastically delicious without any sort of frosting at all. So... that's one way to cut some calories! Reducing the amount of sugar is also another way to cut calories; I have made it with 1 3/4 cups of sugar and it is plenty sweet. Moist, sweet, cake-y, banana-y, here again is the recipe and if you haven't made it yet, you're really behind the curve here. Get to it :-)
Best Ever Banana Cake
Recipe adapted from Food.com
- 1 1/2 cups mashed bananas
- 2 teaspoons lemon juice
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon Kosher salt
- 3/4 cup (1 1/2 sticks) softened butter
- 2 cups and 2 tablespoons granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups buttermilk
1. Preheat oven to 300F. Grease and flour two nine-inch round cake pans.
2. Combine mashed bananas and lemon juice in a bowl and set aside.
3. In a bowl, sift together the dry ingredients and set aside.
4. In a large mixing bowl, cream the butter and sugar until light and fluffy. This point occurs when it is no longer spinning around; it'll stick to the sides of the bowl.
5. Slowly mix in the eggs, one at a time. Add the vanilla extract. Scrape down the sides of the bowl and mix well.
6. On low mixing speed, alternately add the dry mixture and buttermilk into the wet mixture. Stop mixing and using a spatula, scrape up the bottom to make sure you won't get any globs of butter. Next, fold in your bananas with a spatula.
7. Split the cake batter evenly between the two pans and bake for an hour and 20 minutes or until a toothpick inserted into the center comes out clean, i.e., no batter sticking to it.
8. Remove the cake pans from the oven and cool on wire racks. When the pans are no longer hot, invert the cakes onto the wire racks and cool completely.
9. Once the cakes are cooled, frost (if frosting) with your favorite cream cheese frosting recipe. For this particular cake, I used this cream cheese whipped cream frosting recipe. A simple vanilla frosting would also suffice.
|Emmy bought the aquamarine hard candy gems on Etsy; they are about the size of quarters.|
Serving the cake chilled is the best way to eat it. Placing hard objects on it might be a little difficult as the frosting might cause some slippage. Well, now you know what to do with your overripe bananas! Whoever eats this cake will be so happy that you made it because it is just... that... freaking... awesome. Happy baking and happy eating!