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Author Notes: This cake is suited to the holidays, because I think it tastes better made the night before! I like it in the morning with tea or coffee, but would not say no to sampling it in the afternoon, or as dessert. - Cristina Sciarra
Makes two 8" cakes
- 3/4 cup unsalted butter, melted, plus more for greasing the pan
- 3 cups all-purpose flour, plus more for flouring the pan
- 3 very ripe bananas
- 1 medium lemon
- 11/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 pinch nutmeg
- 1 cup sugar
- 3 large eggs
- 1 cup light brown sugar
- 11/2 cup buttermilk
- 1 punnet fresh blueberries, or 2 cups of frozen
- Heat the oven to 300°F. Butter and flour the pans.
- In a small bowl, mash bananas. Zest the lemon directly over the bowl, add lemon juice, and mix. Set aside.
- In a medium bowl, sift flour, baking soda and salt. Add the nutmeg and set aside.
- In a large bowl, mix melted butter, white sugar and light brown sugar. With an electric mixer, beat in eggs one at a time until the mixture is light and fluffy. Add the banana mixture to the large bowl and mix. Alternate adding flour mixture and buttermilk until entirely incorporated.
- Toss washed blueberries with a pinch of flour. (This will help them not sink in the batter). Add to the batter and mix.
- Bake in the center of the oven for about an hour, or until a fork comes out clean. Let the cake cool before serving. (You can also cover it with plastic wrap, and eat it the next morning.)
- This recipe was entered in the contest for Your Best Breakfast Baked Good
- This recipe was entered in the contest for Your Best Holiday Breakfast II
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