J's favourite pudding is not chocolate, not caramel, not cheese inspired... he loves banana cake. He'll eat any sweets but whenever he sees me baking, that's the first thing he'll ask me.
I don't bake banana cake often not because I don't like it ... but my boys are like monkeys... I need overripe bananas to bake a cake and I'd be lucky to find one banana after 2 days of buying a bunch.
I practically hid 5 bananas inside the cupboard to speed up the ripening process as well as avoid my boys' prying eyes. Once it started having dark spots on the skin, I took it out for further ripening.
My boys don't like bananas that have spots. For them it's bruised. My sis also thinks it's the start of the rotting process. WRONG. It's actually the starch turning into sugar and that's what we need for baking banana cakes. The darker it is, the better, at least for me.
Tip 1: if you don't have buttermilk, you may put 1 1/2 tablespoons of vinegar in a measuring cup and pour milk until it reaches 1 1/2 cups. Let it cultivate for 10 minutes before using.
Ingredients:
1 1/2 cups overripe banana, mashed
2 teaspoons lemon juice
3 cups flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
3/4 cup butter, softened
1 3/4 cup sugar
3 large eggs
2 teaspoons vanilla
1 1/2 cups buttermilk
Makes 2 loaves or 1 square pan
Directions:
Preheat your oven to 275F.
Spray your pans with quick release spray or line them up with baking paper or grease and flour it, whichever you prefer.
Add the lemon juice to the mashed banana and set aside.
Combine flour, baking soda and salt in a bowl and set aside.
Cream butter and sugar in another bowl until light and fluffy. Add one egg at a time, beating thoroughly before adding another egg. Add vanilla.
Alternately mix flour and buttermilk to your butter mixture. Always start with the dry ingredients and in equal parts of liquid. It's always a good idea to divide each into three parts. It doesn't have to be exact. A rough estimate of each transfer is good enough. dry-wet-dry-wet-dry-wet.
Stir in the mash bananas completely.
Divide the batter to two loaf pans or one square cake pan and fill it up to 3/4 of the pan.
Bake for 1 to 1 1/2 hours. Start testing with skewer when you reach 1 hour. It's baked if the skewer or toothpick comes out clean after the test.
From the oven, keep your cake straight to the freezer for 45 minutes to ensure it's moist is locked in.
Bring it out, let it warm up to room temperature. Either spread the frosting or enjoy it on it's own. Have tea and milk to go with your cake and voila! You're one happy camper!
Happy Eating!
-AcousticChef - cookin' one tune at a time!
I don't bake banana cake often not because I don't like it ... but my boys are like monkeys... I need overripe bananas to bake a cake and I'd be lucky to find one banana after 2 days of buying a bunch.
I practically hid 5 bananas inside the cupboard to speed up the ripening process as well as avoid my boys' prying eyes. Once it started having dark spots on the skin, I took it out for further ripening.
My boys don't like bananas that have spots. For them it's bruised. My sis also thinks it's the start of the rotting process. WRONG. It's actually the starch turning into sugar and that's what we need for baking banana cakes. The darker it is, the better, at least for me.
Tip 1: if you don't have buttermilk, you may put 1 1/2 tablespoons of vinegar in a measuring cup and pour milk until it reaches 1 1/2 cups. Let it cultivate for 10 minutes before using.
Ingredients:
1 1/2 cups overripe banana, mashed
2 teaspoons lemon juice
3 cups flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
3/4 cup butter, softened
1 3/4 cup sugar
3 large eggs
2 teaspoons vanilla
1 1/2 cups buttermilk
Makes 2 loaves or 1 square pan
Directions:
Preheat your oven to 275F.
Spray your pans with quick release spray or line them up with baking paper or grease and flour it, whichever you prefer.
Add the lemon juice to the mashed banana and set aside.
Combine flour, baking soda and salt in a bowl and set aside.
Cream butter and sugar in another bowl until light and fluffy. Add one egg at a time, beating thoroughly before adding another egg. Add vanilla.
Alternately mix flour and buttermilk to your butter mixture. Always start with the dry ingredients and in equal parts of liquid. It's always a good idea to divide each into three parts. It doesn't have to be exact. A rough estimate of each transfer is good enough. dry-wet-dry-wet-dry-wet.
Stir in the mash bananas completely.
Divide the batter to two loaf pans or one square cake pan and fill it up to 3/4 of the pan.
Bake for 1 to 1 1/2 hours. Start testing with skewer when you reach 1 hour. It's baked if the skewer or toothpick comes out clean after the test.
From the oven, keep your cake straight to the freezer for 45 minutes to ensure it's moist is locked in.
Bring it out, let it warm up to room temperature. Either spread the frosting or enjoy it on it's own. Have tea and milk to go with your cake and voila! You're one happy camper!
Happy Eating!
-AcousticChef - cookin' one tune at a time!
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