 |
Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 10 |
|
This recipe simply repeats a mistake I made trying to follow the Banana Banana Bread recipe with a deliciously moist result, turning a banana bread into a banana cake. Big banana flavor without a lot of time or effort! Ingredients:
1 cup all-purpose flour |
1/2 teaspoon baking soda |
1/2 teaspoon baking powder |
1/8 teaspoon salt |
1/4 cup butter, softened |
1 egg, beaten |
6 tablespoons turbinado sugar |
1 1/4 cups mashed overripe bananas |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour a fluted tube pan (such as a Bundt®.
2. Combine flour, baking soda, baking powder, and salt in a bowl.
3. Place butter and sugar in a blender; process until sugar is almost completely dissolved; pour into a bowl. Stir in mashed bananas and egg until well blended; pour banana mixture into flour mixture and stir until batter is just combined. Pour batter into prepared tube pan.
4. Bake in the preheated oven until a knife inserted into the center comes out clean, 30 to 35 minutes. Cool in the pan for 10 minutes before inverting cake onto a plate to serve.
|
|