You have to read this thread. The recipe on the post #7 is the best banana cake! Now i'm craving..... Miam
http://www.cakecentral.com/forum/t/778778/best-ever-banana-pudding-cake-recipe
A not so dense option: flo braker
http://www.epicurious.com/recipes/food/views/banana-bread-51200430
replace whole egg with 2 large eggwhites. Mix method stays the same.
if you've never tried with no spices, you might be surprised......I actually like it better that way.
9x2 pan.
i actually only use clear vanilla ( watkins not McCormick) for this. One of the very very few times I ever use it.
i read somewhere if you really mash the bananas up to puree, the cake will be more dense. If you chunk it up and put in the mixer and let the mixer do the work, the cake comes up lighter. I agree.
I would continue mashing the bananas but using a potato masher makes the job easier. I recently tried a recipe calling for chunks of banana and mixing them didn't stop them from creating little yucky chunks of bananas in the finished cake. They also turned into mushy black chunks of banana after a short time and the results were not a hit. This was just my experience. Everyone is different.
I would strongly recommend Dorie Greenspan's The Best Banana Bundt Cake posted by blucoat at
Ditto to Laetia's recommendation! I've retyped the whole recipe/instructions and it is in my go-to file. Many thanks to MB Alaska!:
BANANA CAKE (scratch, Single Recipe)
1-1/2 cups bananas, mashed, ripe
2 teaspoons lemon juice
3 cups flour
1 ½ teaspoons baking soda
1/4 teaspoon salt
3/4 cup butter, softened at room temperature
2-1/8 cups sugar
3 large eggs
2 teaspoons vanilla
1-1/2 cups buttermilk [OR 6 Tablespoons SaCo Cultured Buttermilk Blend dry mix sifted in dry ingredients AND 1-1/2 cup water added to wet ingredients]
Directions:
Preheat oven to 300°.
Grease and flour pans
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 teaspoons vanilla.
Beat in the flour mixture alternately with the buttermilk.
Stir in banana mixture.
Pour batter into prepared pan and bake in preheated oven until toothpick inserted in center comes out clean. (Because of the low baking temperature, it may take an hour or more, depending on the size/shape of your pan.)
Yield: Two 9x2 pans, or 9x13 sheet cake pan
Per MBAlaska of CakeCentral: “two 9x2: @ 300 F took 1 hour and 25 minutes to cook, parchment collars & 1 rose nail.
Optional: Remove from oven and place directly into the freezer for 45 minutes. This will make the cake very moist. (Per MBAlaska: freezing not needed)
p.s. I'm a big fan of dry buttermilk mix! Pop the canister in the freezer and you save a trip to the store.
http://www.walmart.com/ip/Saco-Cultured-Buttermilk-Blend-12-oz/10319960
Regarding the optional instructions from the recipe Apti just posted- I wouldn't put a straight out of the oven cake into the freezer as you would be compromising the safety of anything else that is in the freezer at the time. A hot cake will increase the temperature in the freezer.
I agree, SquirrellyCakes. The only reason the option is in there is because the original link provided by Laetia makes the freezing while hot seem very important to the overall result. I have a dedicated, upright, manual defrost freezer for all my baked goodies and did not want to have clouds of steam rising up and causing all sorts of ruckus in the freezer. I'm actually going to delete that part of the "instructions" on my re-typed copy now.
Original recipe thread link:
http://www.cakecentral.com/forum/t/778778/best-ever-banana-pudding-cake-recipe
p.s. Here's the ORIGINAL original link (lol)
"Best Ever Banana Cake with Cream Cheese Frosting"
http://dessert.food.com/recipe/best-ever-banana-cake-with-cream-cheese-frosting-67256
Hi Apti, oh dear, I hope you didn't think I meant my post as a criticism of you. I kind of figured you were playing down the freezing while hot thing on purpose and I was just posting to emphasize that. I had looked at the original post and noted that it seemed to emphasize that the freezing while hot made the cake more moist - just as you thought. Yes, it could certainly raise havoc on whatever else was already in a freezer, not to mention what a health and safety inspector would do should he or she find this practice in a licensed kitchen...
Best regards!
MBalaska, ha, if I put it outside- it would be long gone! Either a raccoon or a neighbour would be the culprit - maybe both. Sounds like a good recipe.
p.s. Here's the ORIGINAL original link (lol)
"Best Ever Banana Cake with Cream Cheese Frosting"
http://dessert.food.com/recipe/best-ever-banana-cake-with-cream-cheese-frosting-67256
I've not tried this recipe, is it dense or fluffy?
Quote by @%username% on %date%
%body%
