Saturday, February 27, 2016

Yummy Banana Cake

At a recent get-together with my college buds, they asked me if I had a banana cake recipe - cake, not bread...

Of course I do!!!  And here it is...

Mix together ½ teaspoon apple pie spice, 1¾ cups all-purpose flour, 1 teaspoon baking soda, ½ tablespoon baking powder and ½ teaspoon salt.  Set aside.

Beat ¾ to 1 cup muscovado sugar and ½ cup softened butter.  (I usually use about 2/3 cup of sugar especially when I know my bananas are really sweet.)  Add 3 jumbo (XXL) eggs and 1 teaspoon pure vanilla extract. Mix well. Stir in ½ cup yogurt and 1¼ cups very ripe mashed bananas; the mixture will look curdled.  Stir in flour mixture into the wet batter.

Fold in ½ to 1 cup chocolate chips, raisins, or nuts, or a mix of mix-ins. (I usually use ½ cup chocolate chips.  If using raisins, soak in about ¼ cup rum for 15 minutes then micro 3 times in 25-second bursts.  Drain excess liquid.  Cool to room temperature.)

Spoon the batter into greased and lined baking pan/s.  If you have extra bananas, slice them into rounds and arrange on top of the cake.  (I have been known to top the cake with chopped Reese cups, as well as chocolate chip cookie crumbs!)

Bake at 350F, until a tester comes out clean:

8 or 9-inch round pan, 8-inch square pan, or 11x7-in rectangle pan, approximately 40 to 50 minutes
8x4 loaf pan, approximately 45 to 55 minutes
20 to 24 cupcakes, approximately 18 to 22 minutes
14 to 18 muffins, approximately 20 to 25 minutes.


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