Linda's Favorite Banana Cake

My Phone rings at 8 p.m and my BFF Linda is on the phone telling me about this cake, she was very happy with the results.

This Banana Cake is another great recipe adapted from Rose Levy Beranbaum's The Cake Bible. Instead of the more common 'creaming' method where the butter and sugar are creamed together and then you beat in the eggs, flour, and liquid, this recipe uses what we call the 'one bowl' or 'quick method'. This method entails first blending all the wet ingredients (bananas, sour cream, vanilla extract, and eggs) together. Then, in your electric mixer, all the dry ingredients (flour, sugar, leavening, salt, and ground cinnamon) are mixed together. Next, the butter, along with part of the wet ingredients, are beaten into the dry ingredients. This batter needs to be beaten for about 90 seconds (to develop the cake's structure) and then the remaining banana mixture is added. While this method may be a little unusual, it reduces gluten formation which results in a cake that literally melts-in-your-mouth with a velvety texture that is moist and dense. Just make sure to have all the ingredients at room temperature and to follow the instructions on mixing. I baked this cake in a 9 inch round cake pan, but you could bake it in a bundt pan with excellent results. This cake can be stored for several days at room temperature or in the refrigerator. Since bananas go so well with chocolate, I chose to cover this cake with a chocolate fudge Linda did a Marscapone cheese icing, I will get her to post that in the reply area.

The frosting used here is also available as a standalone recipe: Chocolate Fudge Frosting.

Ingredients

Banana Cake

• 2 large ripe bananas
• 1/3 cup (80 ml) sour cream, room temperature We both used plain yogurt.
• 1 1/2 teaspoons (7.5 ml) pure vanilla extract
• 2 large eggs, room temperature
• 1 cup (240 ml) granulated white sugar
• 2 cups (480 ml) cake flour
• 3/4 teaspoon (4 ml) baking powder
• 1 teaspoon (5 ml) baking soda
• 1/2 teaspoon (2.5 ml) salt
• 1/4 teaspoon (1 ml) ground cinnamon (optional)I left this out.
• 10 tablespoons (150 ml) unsalted butter, softened to room temperature

Chocolate Fudge Frosting

• 3 ounces (85 g) unsweetened chocolate, coarsely chopped
• 1/2 cup (120 ml) unsalted butter, room temperature
• 1 cup (240 ml) confectioners (powdered or icing) sugar, sifted
• 1 teaspoon (5 ml) pure vanilla extract

Method

1. To make the banana cake, preheat the oven to 350 degrees F (175°C) and place a rack in the center of the oven. Butter and flour a 9 inch (23 cm) round cake pan, or spray it with a non-stick vegetable/flour spray.
2. In the bowl of your food processor, place the bananas, sour cream, and vanilla extract. Process just until blended and smooth. Add the eggs and process until combined.
3. In the bowl of your electric mixer fitted with the paddle attachment (or with an electric hand mixer), combine the sugar, flour, baking powder, baking soda, salt, and ground cinnamon.
4. Add the softened butter, along with half the banana mixture, and beat on low speed just until the dry ingredients are moistened.
5. Increase the mixer speed to medium (or high if using a hand mixer) and beat the batter for 1 1/2 minutes, scraping down the sides of the bowl as needed.
6. Add the remaining banana mixture in two additions, beating well after each addition.
7. Pour the batter into the prepared pan, smoothing the top, and bake for about 35 minutes, or until a toothpick inserted in the center of the cake comes out clean.
8. Remove from the oven and let cool on a wire rack for about 10 minutes before removing the cake from the pan. When completely cooled, frost with the Chocolate Fudge Frosting.
9. To make the Chocolate Fudge Frosting, melt the chocolate in a heatproof bowl placed over a saucepan of simmering water (or in the microwave). Remove from heat and let cool to room temperature.
10. In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth and creamy (about 1 minute). Add the sugar and beat until it is light and fluffy (about 2 minutes). Beat in the vanilla extract.
11. Add the melted chocolate and beat on low speed until incorporated. Increase the speed to medium-high and beat until the frosting is smooth, creamy, and of spreading consistency (about 2 -3 minutes).
12. Frost the top and sides of the cake. Can be stored at room temperature or in the refrigerator for several days.

Mikey loved it :)