If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: I got a little obsessed with the perfect banana cake - it started when our banana plants decided to give us several hands of bananas all at once, we eating and drinking bananas in every possible configuration. Including cake. I wanted a lighter than usual cake (banana cakes tend to be very dense and moist in my experience) and a lighter than usual cream cheese icing, and I wanted to have hints of honey and vanilla. I searched the net, I baked a couple cakes, I asked the hotline ( http://food52.com/hotline/21934-in-search-of-the-perfect-banana-cake ) and then I just plain pestered Hardlikearmour a lot because she's awesome. I think I finally got it. ** the photo is actually an earlier iteration that was a bit denser - the one I got right was set upon and eaten before I could get a shot ** —aargersi
Serves a two layer cake
The Banana Cake
- 2 cups ripe mashed banana (3-4 depending on their size)
- 3 cups AP flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs (separated)
- 1/4 teaspoon cream of tartar
- 1 1/4 cups sugar
- 2 teaspoons vanilla (I used Tahitian)
- 1/4 cup vegetable oil
- 1/2 cup buttermilk
- Heat the oven to 350. Butter or spray two 9" cake tins, line with parchment rounds and butter or spray those too (I spray - it's so easy!)
- Whisk all dry ingredients except sugar together. Use a large bowl - everything is going to end up in there.
- In a second bowl, beat the egg yolks, oil and 1 C sugar together. Then beat in the banana.
- In yet another bowl, beat the egg whites, cream of tartar and 1/4 sugar until soft peaks form.
- Alternately mix the buttermilk and dry ingredients into the egg yolk and sugar, I did 2 rounds of each. Now fold in the egg whites.
- Pour into the pans and bake until they are golden and a tester comes out clean - 30-35 minutes. Cool for a few minutes then turn out onto a rack and cool completely.
Cream and Cream Icing
- 8 ounces cream cheese - room temp
- 4 tablespoons unsalted butter - room temp
- 1 teaspoon vanilla
- 1 cup powdered sugar
- 2 tablespoons very floral honey (I used Yucatecan)
- 1 cup heavy cream
- Whip the cream until it has stiff peaks. Beat the cream cheese and butter together, then add the sugar, vanilla and honey - beat on low until the sugar is mixed in to avoid a sugar cloud, then beat on med-high until it is smooth and whipped. Fold in the whipped cream. Chill the icing for 15-20 minutes, then use it to frost your banana cake.
- NOTE: Next time I may add a layer of sliced banana between the two cake layers under the icing.
- This recipe was entered in the contest for Your Best Recipe with Egg Whites
The Best Vegan Cookbook Tips
Better "bacon," tofu's texture, and more
The best vegan cookbook tips.
What to watch (and cook to) on Netflix.
It's time to travel.
Why you should be drinking tequila.
Put cake on a pedestal.