Buttery Banana Cake With A Buttermilk Glaze |
|
 |
Prep Time: 0 Minutes Cook Time: 75 Minutes |
Ready In: 75 Minutes Servings: 16 |
|
This is a wake up in the middle of the night thinking about it good cake... or sneak a piece in the laundry room (when you should be ironing haha) cake... rich and golden buttery yellow, fragrant with ripe bananas, and topped with a sweet, yet tangy, thick glaze draped over it, this is some seriously delicious cake! Read more ! Don’t be put off by the low baking temperature or the freezer step, both things keep this cake as wonderful as it is! After glazing, keep this sucker in the fridge, if you can wait that long! Ingredients:
1 1/2 cups mashed ripe bananas (about 5) |
2 teaspoons lemon juice |
1 1/2 cups buttermilk |
3/4 cup cultured, european-style butter |
1 3/4 cups sugar |
1 egg |
1 tablespoon vanilla |
2 cups flour |
1 cup whole wheat cake flour |
1 1/2 teaspoons baking soda |
1/4 teaspoon salt |
1/2 tbsp cornstarch |
3/4 cup sugar |
1/2 cup buttermilk |
1/2 cup butter |
1 tablespoon corn syrup |
1/2 teaspoon of baking soda |
1 teaspoon vanilla |
Directions:
1. Preheat oven to 275°F. Grease and flour three 9” round pans.
2. In a small bowl, mix mashed banana with the lemon juice and buttermilk. Set aside.
3. Mix flours, baking soda, and salt, and set aside.
4. Cream butter and sugar until light and fluffy.
5. Whisk cornstarch with 3 tbsp cold water until smooth, then whisk into the egg along with the vanilla
6. Beat this slurry into the creamed mixture.
7. Beat in banana mixture alternately with the flour, starting and ending with the flour.
8. Bake for 1 – 1 1/4 hours, rotating pans 1/2 way through baking, or until tests done.
9. Remove from oven and place directly into the freezer for 45 minutes.
10. For glaze, combine all remaining ingredients but vanilla in a large pot.
11. Bring to a boil, and cook for 10-15 minutes until thick and syrupy.
12. Remove from heat, add vanilla and allow it to cool 15 minutes.
13. Turn out cake onto a rack, placing it over a cookie sheet (to catch glaze drips!)
14. Pour the thickened, cool(ish) glaze over the entire cake (or 1 of the 2 rounds, then stack them and glaze everything).
15. Allow to set completely before serving.
|
|