Three Layer Cake - Going Bananas!

Food - Recipes

Monday, 03 July 2006

banana170 Armed with Shirley Corriher’s first book, Cookwise, I took notes on ingredient proportions in cakes and came up with a high-ratio version banana cake. (Why banana? I was craving a banana cake, not bread, at the time!) This is what I came up with. It would be good served with fresh whipped cream, or Cool Whip!

Banana Cake

260g flour
300g sugar
1t baking soda
3 eggs
1C bananas (about two very ripe bananas), mashed until liquid
300g sour cream (or Greek yogurt)
1.5t vanilla extract
3T rum
125g butter, softened

Preheat oven to 350F/170C degrees.
Grease and line with parchment paper an 9x13 brownie pan.
In the bowl of a stand mixer, sift dry ingredients together.
Stir in sugar.
Add sour cream, butter, eggs, bananas, rum, vanilla.
Use mixer on low speed to combine.
Increase to medium for three minutes.
If you don’t have a mixer, you can do this by hand with a wooden spoon or spatula.
Put in middle rack of oven.
Bake about 30 minutes, or until toothpick inserted in center comes out clean.

For a higher cake, you can try varying pan size , like two 9x2 round cake pans.

intro photo: Michael Connors

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