30 Days of Pinterest – Day 27
There’s always something about my cakes, cookies or cupcakes that never turn out quite right. I can whip up a mean dinner without any recipe to follow, but if you ask me to bake a cake, you should probably expect the worst. Although, if there’s one thing that I actually can bake, it’s banana bread. For some reason, I’ve been blessed with the ability to make this treat without goofing it up, and that makes my fiance a happy man.
Because of my previous success with banana bread, I thought I would try my luck at making this banana cake. Probably not as good for you, but everything in moderation, right?
The Project Process:
You will need the following ingredients:
- 2/3 cup sugar
- 1/2 cup sour cream
- 1 egg
- 2 tablespoons of softened butter
- 2 mashed super ripe bananas (the more brown spots, the better. Really!)
- 1 teaspoon vanilla extract
- 1 cup of flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
Let me just say that having everything for a recipe already at home makes me the happiest lady ever.
Preheat your oven to 375F, and make sure you oven rack is positioned in middle of your oven. To make sure that the cake bakes properly, you’ll want to have it baking in the right spot. Add the sugar, sour cream, egg and 2 tbsp of softened butter into your bowl and cream together. I used my kitchen-aid mixer, but this could easily have been mixed/creamed by hand.
Once your mixture is combined and creamy, it’s time to add the mashed bananas and the vanilla. If you haven’t mashed the bananas yet, now is the time to do it. I just throw them in a bowl, and mash by hand with a fork. You don’t want to try to mash the bananas while mixed with the other ingredients, it’ll cause your cake to be too dense.
Doesn’t that look delicious? Once your bananas are mashed and mixed into your mixing bowl, add the flour, salt and baking soda. Mix well, and pour into an 8×8 pan. I only had a 9×9 pan, and it turned out just fine. However, if all you have is a 9×13 pan, you will want to double the recipe. Also as an added note, you’ll want to make sure you grease your pan prior to pouring the batter in. I am constantly using Pam baking spray, which has a slight butter taste for baked treats. It’s amazing!
Bake at 375F for 20 – 25 minutes, or until you can insert a toothpick into the cake and it comes out clean. My 9×9 cake took about 23 minutes. The original poster did mention that if you are baking your cake in a glass pan, lower your temperature to 350F to avoid over-baking.
I let the cake cool a bit in the pan, and it separated nicely from the sides after a few minutes. I used a cooling rack to help flip it out of the pan, and then an additional cooling rack to flip it right side up again.
I used the recipe provided for the vanilla bean icing, but I have to admit I was less than thrilled. If you are interested in giving it a try, you can follow the directions here. I found it to have too strong of a ‘icing sugar taste’ and ended up adding more liquid to turn it into more of a glaze than a frosting.
The cake itself turned out much better than I could have imagined, and it has been a huge hit in our household! In fact, much of it has already been devoured and I have a feeling I’ll be making it again sometime in the very near future.
Do you have a favorite banana bread, cake or cupcake recipe?