–CAKE–
2 1/4 c Cake flour (not
-self-rising), spooned
-lightly into measuring cups
1 1/2 ts Baking powder
1 1/2 ts Baking soda
1/4 ts Salt
3/4 c (1 1/2 sticks) unsalted
-butter, softened
1 1/2 c Sugar
3 lg Eggs
2 ts Pure vanilla extract
3/4 Generous cup very ripe
-mashed bananas (about 2)
1/4 c Plus
2 tb Sour cream or plain yogurt
Confectioner’s sugar, for
-sprinkling (optional)
CHOCOLATE FROSTING
-(OPTIONAL):
1 1/2 c Sifted confectioners’ sugar
3 oz Unsweetened chocolate,
-melted
2 tb Sour cream, or more as
-needed
2 tb Unsalted butter, softened
1/8 ts Salt
1 ts Pure vanilla extract
1. CAKE: Preheat the oven to 350 F. Generously butter a 10-inch tube or
Bundt pan. Flour the pan, shaking out the excess; set aside. Sift the
flour with the baking powder, baking soda and salt onto a sheet of wax
paper; set aside.
2. Beat the butter with an electric mixer at medium-high speed until very
light. Gradually beat in the sugar and continue to beat until fluffy. Beat
in the eggs, one at a time; beat in the vanilla.
3. Lower the speed to very slow; add 1/2 of the flour mixture in batches,
alternating with the mashed bananas. Add the remaining flour mixture in
batches, alternating with the sour cream or yogurt. Don’t overmix; finish
folding the ingredients together by hand, with a few strokes of a large
rubber spatula. Pour the batter into the prepared pan.
4. Bake until a toothpick inserted in the center of the cake emerges clean,
50 to 55 minutes. Do not overbake.
5. Cool the cake in the pan on a wire rack for 10 to 15 minutes. Run the
tip of a knife around the cake to loosen it from the sides and tube of the
pan, and carefully unmold. Cool to room temperature. Dust with
confectioners’ sugar or frost; serve in slices or wedges.
6. CHOCOLATE FROSTING (optional): With an electric mixer, combine the
confectioners’ sugar and melted chocolate at medium-slow speed. Increase
the speed slightly, add the sour cream, butter, salt and vanilla and mix
well until blended. If the frosting is too stiff, add more sour cream
until the frosting is of a spreadable consistency.
Recipe is from _Classic Home Desserts_ by Richard Sax.
Yields
1 Servings