If like me, you neglect to set a timer on the oven and proceed to be distracted by the episode of 7th Heaven where Mary comes home and announces that not only is she married, she’s pregnant, well… this quantity of icing will leave plenty to slather over the slightly “caramelised” sides of your cake.
The recipe calls for 3 bananas. To that I say, phooey. I want a banana-ery cake. That said, the delicious tangy frosting which I slathered on an inch thick may have somewhat overpowered the fragrant banana-eriness of the cake. Whatevs, bung in a 4th banana I say. Live a little!
I used rapeseed oil rather than canola and kosher salt… seriously? No. Just salt. Whatever you’ve got. That’s what I used. Salt. I also used vanilla bean paste instead of extract, again cos that’s what I had. My cake wasn’t overly heavy, it had a nice light crumb with plenty of moistness so I can’t have done all bad.
I think a double-batch of this cake wouldn’t go astray cos then you could layer it with a thick wad of frosting in between and some thinly sliced bananas… or is that just gilding the lily?
- 2 2/3 cups pastry flour or 2 2/3 cups all-purpose flour minus 2.5 tablespoons
- 2 2/3 cups sugar
- 3/4 teaspoon baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon kosher salt
- 3 large or 4 small very ripe bananas
- 3 eggs
- 1/2 cup buttermilk
- 3/4 cup canola oil
- 1 1/2 teaspoons vanilla extract
- 180g cream cheese, at room temperature
- 60g butter, room temperature
- 1/3 cup icing sugar
- 3 tablespoons crème fraîche
1. Heat the oven to 180 degrees. Into a large bowl sift together the flour, sugar, baking powder, baking soda and salt.
2. In the bowl of a stand mixer, or in a large bowl with a hand mixer, mash the bananas with an electric beater until smooth. Mix in the eggs, one at a time, until each is completely incorporated, then mix in the buttermilk, oil and vanilla. Finally, mix the dry ingredients into the batter just until thoroughly combined.
3. Pour into a 9-by-13-inch greased pan or a 10-inch round cake pan (you might have enough batter leftover for a few spare cupcakes). Bake for 35 to 40 minutes, until golden-brown on top, a toothpick inserted comes out clean and the cake springs back when lightly touched. Cool on a rack.
Photos and recipe from: The Wednesday Chef