My friends Ellen and Dan Einstein at the Sweet 16th Bakery in Nashville have just the cure for those Oscar the Grouch style Bananas.
Classic Southern Banana Cake
Makes one 10-inch tube or Bundt cake
1 cup (2 sticks) unsalted butter
2 cups sugar
2 teaspoon vanilla paste
2 tablespoons Bourbon
2 large eggs
4 very ripe bananas mashed (about 1 1/2 cups)
1 cup sour cream
3 cups all purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
- Preheat the oven to 350 degrees. Coat the inside of a 10-inch Bundt or tube pan.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, add the sugar and beat at medium speed until pale and fluffy.
- Stir in the vanilla, then add the eggs one at a time, beating for about 1 minute. Stir in the bananas.
- Add the flour, baking soda and salt, along with the sour cream, beating until the mixture is smooth.
- Scrape the batter into the pan, and smooth the top.
- Bake for 1 hour and 10 minutes, until a skewer inserted into the center comes out clean.
- Transfer the cake to a rack and cool for 10 minutes before unmolding onto the rack and cooling completely. Keeps at room temperature for about 5 days, or frozen for about 2 months.
- Always time the cooling period for 10 minutes once you remove the pan from the oven, otherwise it will stick like glue to the pan.
- Use a good quality non-stick cooking spray like Bakers' Joy; NEVER use Pam, it will ruin your cookware with a gummy residue you will never get off.
- This type cake generally doesn't need a frosting, a sprinkling of confectioners' sugar is a lovely garnish.
Happy Valentines' Day everyone. Mine has been spent with mia famiglia Italiana, and it has been stupendo! More on our adventures throughout the week--today's lunch was In and Out Burger! I'm wondering what that says about my cooking!