I’ve been in a baking mood for a few days now, but haven’t been able to settle on WHAT to bake. Then I noticed the bananas on the counter. The very scary bananas on the counter which were nearly black and, I’m fairly certain, plotting to take over the kitchen and then the neighborhood. Something had to be done…banana cake to the rescue!
I’m a big fan of banana bread and in my mind banana cake is even better. It’s moist and light and covered in cream cheese frosting which is another of my favorite things. This particular recipe comes from our Cornaby family cookbook, assembled by my mom and grandma and aunties about twenty years ago. Its’ one of the best cookbooks in my house. This recipe is made with cake flour which has less protein in it so the texture is very fine, and a combination of buttermilk, baking soda and baking powder give it rise. As well I add a little bit of Ultra Gel to keep it from drying out. It makes a lovely breakfast on day two. 🙂
Aunt Carma’s Banana Cake
2/3 cup butter
1 2/3 cup sugar
2 1/2 cup cake flour
1 1/4 tsp baking powder
1 tsp baking soda
1 tsp salt
2 tsp Ultra Gel
1 1/4 cup mashed over ripe banana
2/3 cup butter milk (or sour milk)
Beat butter and sugar together until light and fluffy. Sift together dry ingredients in one bowl and wet ingredients in another. Alternately add dry and wet ingredients until all are incorporated. Do NOT over beat. Turn into a 9×13 inch greased and floured cake pan. Bake at 350 degrees for 30-45 minutes until an inserted toothpick comes out clean. Cool and ice with cream cheese icing. Eat.
My favorite pieces are the corners where the icing to cake ratio is the most perfect…yuuummy.