Banana cake

I was inspired to bake this cake based on a cake I had a restaurant in Saint Paul, MN called Cafe Latte with my friend Lisa. The cake of inspiration was a banana cake with a browned butter frosting.

Since I had some leftover bananas, I decided to make a banana cake, I received from my friend Julita, baking extraordinaire! This was one of the moistest cakes I have ever eaten! It is so delicious!

My mom wanted me to publish this, so here it is.

Banana Cake

From p.133-135 Rose’s Heavenly Cakes (2009) by Rose Levy Beranbaum

*Note: This only makes 1 9" cake

2 large overripe bananas, peeled and lightly mashed

½ c. sour cream (not low fat)

2 large eggs

2 tsp. lemon zest

1 ½ tsp. vanilla extract

¾ c. (6 oz.) turbinado (granulated cane) sugar

½ c. canola oil

2 c. (7 oz.) cake flour

1 tsp. baking soda

½ tsp. baking powder

½ tsp. salt

1.    Set an oven rack in the lower third of the oven and preheat the oven to 350°F. Spray a 9” round cake pan with Baker’s Joy (cooking spray with flour).

2.    With a blender, mixer, or food processor, mix the bananas and sour cream. Once mixed, add the eggs, lemon zest and vanilla and mix until combined, ~10 sec.

3.    Blend the sugar into the banana mix, mixing ~1 min. Pour the canola oil in slowly and mix until fully combined.

4.    In another bowl, whisk together the flour, baking soda, baking powder, and salt. Add the flour mixture to the banana mix and beat on low speed ~2 min. Scrape the sides down with a spatula to make sure all the flour is incorporated. Scrape the batter into the prepared pan and smooth the surface with the spatula.

5.    Bake the cake for 30-35 min., or until a toothpick inserted in the center comes out clean and the cake springs back when pressed lightly in the center. The cake should just start to shrink away from the edges of the pan.

6.    Let the cakes cool in the pans on a wire rack for 10 minutes. Run a small spatula between the sides of the pans and the cakes, pressing firmly against the pans, and invert the cakes onto wire racks that have been coated lightly with cooking spray (to prevent sticking). To prevent splitting, re-invert the cakes so that the tops are up. Cool completely before frosting.

Adapted by Julita Ramirez 2012

Browned Butter Frosting (From the Better Homes and Garden cookbook; online at http://www.bhg.com/recipe/frosting/browned-butter-frosting/)

This recipe is halved, since the cake recipe is only for 1 9" cakes

Ingredients:

3/8 cup butter

3 cups powdered sugar

2-3 tbsp milk

1 tsp vanilla

Directions:

In a small saucepan heat butter over low heat until melted. Continue heating until butter turns a delicate brown. Remove from heat. In a large mixing bowl combine powdered sugar, 2 tablespoons of the milk, and the vanilla. Add browned butter. Beat with an electric mixer on low speed until combined. Beat on medium to high speed, adding additional milk, if necessary, to reach spreading consistency.

I garnished my cake with chopped roasted and toasted pecans!