Banana Cake

22 Sep

I love checking out cookbooks from the library and just browsing through all the beautiful glossy pages.  I always pick cookbooks that have lots of pictures as I need to see what a recipe should look like.  One of the books I checked out recently was Brunch: 100 Recipes from Five Points Restaurant by Marc Meyer and Peter Meehan.  I figured this recipe was meant to be as I had exactly 3 super ripe bananas sitting on my counter and leftover buttermilk in the fridge from the Lemon Raspberry Buttermilk Pie I baked this weekend.

I substituted the buckwheat flour for more all-purpose flour and used half brown and half white sugar in the batter.  I found this “cake” to be a bit more dense than the banana bread I usually make but it was still very yummy!

  • 3 ripe to overripe bananas
  • 1/2 cup buttermilk
  • 2 cups all-purpose flour
  • 1/2 cup buckwheat flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1  1/2 sticks of butter
  • 1  1/2 cups sugar
  • 2 eggs
  • 1 tsp vanilla extract

1.  Preheat the oven to 350 degrees.  Mash the bananas and mix with the buttermilk in a bowl until smooth; set aside.

2. Whisk all the dry ingredients together in a bowl.

3. Cream butter and sugar in the bowl of a standing mixer on high-speed for 3 to 4 minutes.  Add the eggs and vanilla and beat to incorporate.  Add half the dry ingredients and mix in.  Then add half the buttermilk/banana mixture and mix in.  Repeat with the remaining dry ingredients and the remaining buttermilk/banana mixture.

4.  Pour the batter into a buttered and floured loaf pan and bake for 1 hour or until the loaf is a dark rich brown and knife inserted in the middle comes out clean.  Cool in loaf pan on wire rack.

* Mine was done at about 1 hr and 10 min

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Posted by on September 22, 2010 in Cakes


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