https://youtube.com/watch?v=F2qxNuM-EC0%3Frel%3D0%22+frameborder%3D%220%22+allowfullscreen%3E%3C
Banana Cake
Servings:
Makes 1 - 9 x 13 cake |
https://youtube.com/watch?v=F2qxNuM-EC0%3Frel%3D0%22+frameborder%3D%220%22+allowfullscreen%3E%3C
Banana Cake
Servings:
Makes 1 - 9 x 13 cake
Banana Cake
Servings:
Makes 1 - 9 x 13 cake
Ingredients
Ingredients
Cake
- 1 ½ Tbsp (22 mL) vinegar or lemon juice
- 1 ½ cups (375 mL) milk
- 1 ½ cups (375 mL) mashed ripe bananas (about 4 bananas)
- 2 tsp (10 mL) lemon juice
- 3 cups (750 mL) flour
- 1 ½ tsp (7 mL) baking soda
- ¼ tsp (1 mL) salt
- ¾ cup (175 mL) butter, softened
- 2 ¼ cups (550 mL) sugar
- 3 large eggs
- 1 tsp (5 mL) vanilla extract
Buttercream
- 2 Tbsp (30 mL) cornstarch
- ¼ tsp (1 mL) salt
- 1 cup (250 mL) milk
- 1 ½ cups (375 mL) soft but cool butter, cubed
- 1 cup (250 mL) icing sugar
- 1 tsp (5 mL) vanilla extract
- Chopped walnuts (optional garnish)
Method
Cake
- Grease a 9×13-inch cake pan and preheat oven to 275˚F (135˚C).
- Stir 1 ½ Tbsp vinegar or lemon juice into milk; let stand while preparing other ingredients.
- Mix banana and 2 tsp lemon juice in a small bowl and set aside.
- In a medium bowl, combine flour, baking soda and salt; set aside.
- In a large mixing bowl, using a stand mixer fitted with the paddle attachment, cream together butter and sugar.
- Beat in eggs – one at a time and add vanilla.
- While mixing on low speed, add the milk mixture in 3 additions, alternating with the flour mixture.
- Once the mixture is evenly combined add the banana mixture.
- Pour into prepared cake pan.
- Bake 1 -1 ½ hours (baking times vary depending on oven) until a toothpick inserted in the center comes out clean. Do not over bake.
- When cake is done, place IMMEDIATELY in the freezer for 45 minutes – this is what makes it really moist.
Buttercream
- Add cornstarch and salt to a small saucepan.
- Whisk milk into cornstarch and salt.
- Over medium heat, cook milk mixture, whisking occasionally – do not boil.
- Once mixture has thickened, remove from heat and cool to room temperature.
- Meanwhile, cream butter and icing sugar until blended.
- When milk mixture is cool, slowly beat small amounts into butter mixture until completely mixed through.
- Add vanilla; mix thoroughly.
- If icing is too soft, chill slightly in the refrigerator then beat until it becomes a smooth, light spreading consistency.
- Spread on the cooled cake and garnish with walnuts (optional).
- Store in the refrigerator.
- Before serving, let the cake stand at room temperature at least 15 minutes to allow the buttercream to soften and allow the cake to cut easily.
Tips
This recipe uses a low and slow cooking temperature and time to prevent the cake from becoming dry.
Notes
This recipe uses a low and slow cooking temperature and time to prevent the cake from becoming dry.