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Lots-of-Ways Banana Cake

By Lorraine

Banana Cake is a lovely cake that can be made in lots of different ways adding or omitting just the flavors you like. A perfect dessert for any occasion.Looking for a banana recipe that is flexible in both its ingredient list and serving options? Dorie Greenspan gives many suggestions in her cookbook for substituting or eliminating many items such as coconut, brown/white sugar, milk, sour cream, yogurt or buttermilk. You can serve this banana cake as a single layer or double, frosted or simply dusted with confectioner’s sugar.
There are affiliate links in this post.
Banana Cake is a lovely cake that can be made in lots of different ways adding or omitting just the flavors you like. A perfect dessert for any occasion.
I have a pan that I don’t often use and thought it would be a good choice for topping with fruit. After halving the recipe, baking and cooling, I spread a thin layer of blueberry jam in the well. I arranged sliced bananas along the edge and then mounded blueberries in the center. A brushing of apricot glaze finished the top.
Banana Cake is a lovely cake that can be made in lots of different ways adding or omitting just the flavors you like. A perfect dessert for any occasion.A nice, moist cake full of banana flavor!
Banana Cake is a lovely cake that can be made in lots of different ways adding or omitting just the flavors you like. A perfect dessert for any occasion.Here’s the recipe for Banana Cake, which can also be found on pages 204-205 of Dorie Greenspan’s “Baking: From My Home to Yours”.

Lots-of-Ways Banana Cake

The inspiration to bake a banana cake always seems to strike when a bunch of bananas are mottling on the counter. But just because you’ve got the fruit doesn’t mean you have all the other stuff you need, which is why I created this amazingly flexible cake. No coconut? Skip it. No brown sugar? Use white. No coconut milk? Use milk, buttermilk, sour cream or yogurt. You can serve the cake as a single layer or a double (the recipe makes two layers, plain, frosted, filled or frosted and filled. Take a look at Playing Around for some ideas.

If you make the cake with the ingredients listed first below, you’ll get a consistency that isn’t heavy but not featherweight either. It has enough substance to chew on, but its light enough to entice you to go back for a second serving … or a third.

 

INGREDIENTS:

  • 2 2/3 cups all-purpose flour
  • 1 ¼ teaspoons baking soda
  • ½ teaspoon salt
  • ½ teaspoon freshly grated nutmeg
  • 1 ½ sticks (12 tablespoons) unsalted butter, at room temperature
  • 1 cup (packed) light brown sugar (or granulated sugar)
  • ¾ cup sugar
  • 2 large eggs, preferably at room temperature
  • 1 ½ teaspoons pure vanilla extract
  • 2 tablespoons dark rum or Malibu coconut rum (optional)
  • About 4 very ripe bananas, mashed (you should have 1 ½ – 1 ¾ cups)
  • ½ cup canned unsweetened coconut milk, regular (stir well before measuring) or “lite” (or whole milk, buttermilk, sour cream, or plain yogurt)
  • 1 cup sweetened shredded coconut, preferably toasted (or an equal amount of moist, plump dried fruit, such as currants, raisins, chopped apricots, cranberries, blueberries, or halved cherries, or a combination of coconut and dried fruit)

DIRECTIONS:

Center a rack in the oven and preheat the oven to 350 degrees F. Butter two 9×2-inch round cake pans, dust the insides with flour and tap out the excess. Put the pans on a baking sheet.

Whisk the flour, baking soda, salt and nutmeg together. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter until creamy. Add the sugars and beat at medium speed for a couple of minutes, then add the eggs one at a time, beating well after each addition, followed by the vanilla and rum. You’ll have a beautiful satiny batter. Now lower the speed and add the bananas-the batter will curdle, but that’s fine; it will come together as you add the remaining ingredients. Still on low speed, add the dry and liquid ingredients alternately, adding the flour mixture in three portions and the coconut milk in 2 (begin and end with the dry ingredients). Mix just until everything is incorporated. Switch to a rubber spatula and gently stir in the coconut.

Divide the batter evenly between the two pans. Bake for about 45 minutes, or until the cakes are a deep golden brown. They should start to pull away from the sides of the pans and a thin knife inserted into their centers will come out clean. Transfer the cakes to a cooling rack and cool for 5 minutes, then unmold and invert onto another rack to cool to room temperature right side up.

Playing Around

Frosting: To frost one layer or to fill and frost both layers, consider Sweetened whipped cream to which you’ve added vanilla, a splash of dark rum or Malibu coconut rum and toasted coconut, Marshmallow frosting (p. 247), Chocolate Whipped Cream (page 457) and just for fun, a crown of chocolate shavings (p. 471) or Bittersweet Ganache (p. 453).

Rum Syrup: If you like the flavor of rum, you can douse the cakes with rum syrup as soon as they come out of the oven (see page 226 for the syrup recipe-give these cakes the same treatment you’d give the Rum-Drenched Vanilla Cakes).

One-Layer Cake: Serve just one layer, lightly sprinkled with confectioners’ sugar or cocoa powder, and accompany it with lightly whipped cream and/or ice cream (chocolate, coconut, vanilla, or coffee) and/or Hot Fudge Sauce (page 465).

Grand Banana Sundae: You can cut one cake into small cubes and make a sundae. Toss the pieces of cake with some cubes of fresh banana and a little rum and top with ice cream, hot fudge sauce and whipped cream. Why not go all the way and add some toasted coconut too?

You might also like…

Blueberry Boy Bait Cake

Easy recipe for Blueberry Boy Bait. Tender crumb texture cake loaded with berries and a lightly crunchy cinnamon sugar topping. Classic, vintage recipe.

 

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Filed Under: Cakes & Cupcakes, Recipes, Sweet Treats Tagged With: bananas, cake

Comments

  1. Ann says

    July 20, 2010 at 8:30 pm

    Oh my, I think I'm drooling…lol That looks so delicious. The whole cake was gorgeous but when you showed just the slice I so wanted a slice.

    Reply
  2. DANIELA says

    July 20, 2010 at 8:24 pm

    I want a slice.

    Reply
  3. Abounding Treasures says

    July 20, 2010 at 6:06 pm

    Not only does it look delicious and a little out of the ordinary, but SO elegant!

    Reply

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Hi! I'm Lorraine. Welcome to Grateful Prayer Thankful Heart. A place to find food for your tummy, projects for your hands, and encouragement for your heart.

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