banana cake
This cake is bananas: b-an-an-as. Yes, like the goddess Gwen Stefani, we here in the test kitchen love to spell and bananas. There is something amazing that happens with this cake: when it bakes the edges caramelize and you get a beautiful tropical blend of bananas and caramel, what is not to love. This is a birthday staple here in the test kitchen and we hope you’ll love it too.
Happy Barking!
Recipe
Banana Cake
1 1/4 sticks butter, softened, plus more for pan
1 3/4 cup + 2 tablespoons sugar
1/2 tablespoons baking soda
1/2 teaspoon salt
1/2 tablespoon vanilla bean paste (or extract)
2 1/4 cups cake flour, plus more for pan
6 tablespoons sour cream
1.5 cups of mashed bananas (ripe)
Directions
Preheat oven to 350 degrees.
Grease and flour three 6-inch round baking pans, lined with parchment.
In the bowl of a stand mixer with the paddle attachment, cream sugar and butter for 4 minutes.
Add vanilla bean paste (or extract), salt, and baking soda.
Add eggs, allowing 1 minute between each addition to make sure complete mixing.
Add the flour and sour cream, in 3 parts, alternating between the two — make sure to start and end with the flour and sift the flour in with each addition.
Divide the mixture between the three 6-inch round pans, bake for 25 - 30 minutes.
Allow to cool completely before using.
Tip: freeze the bananas a couple days prior to making the cake to ensure they are properly ripe. Or raid the grocery store for the ripe bananas that are on the way out. If you want a less sweet version, you can substitute 1 non- or moderately-ripe banana.
