Buttery Banana Cake With A Buttermilk Glaze
From jo_jo_ba 16 years ago
- 75 minutes to make
- Serves 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! See less
Ingredients
- 1 ½ cups mashed ripe bananas (about 5) shopping list
- 2 teaspoons lemon juice shopping list
- 1 ½ cups buttermilk shopping list
- ¾ cup cultured, European-style butter shopping list
- 1 ¾ cups sugar shopping list
- 1 egg shopping list
- 1 tablespoon vanilla shopping list
- 2 cups flour shopping list
- 1 cup whole wheat cake flour shopping list
- 1 ½ teaspoons baking soda shopping list
- ¼ teaspoon salt shopping list
- ½ tbsp cornstarch shopping list
- --- shopping list
- ¾ cup sugar shopping list
- ½ cup buttermilk shopping list
- ½ cup butter shopping list
- 1 tablespoon corn syrup shopping list
- ½ teaspoon of baking soda shopping list
- 1 teaspoon vanilla shopping list
How to make it
- Preheat oven to 275°F. Grease and flour three 9” round pans.
- In a small bowl, mix mashed banana with the lemon juice and buttermilk. Set aside.
- Mix flours, baking soda, and salt, and set aside.
- Cream butter and sugar until light and fluffy.
- Whisk cornstarch with 3 tbsp cold water until smooth, then whisk into the egg along with the vanilla
- Beat this slurry into the creamed mixture.
- Beat in banana mixture alternately with the flour, starting and ending with the flour.
- Bake for 1 – 1 ¼ hours, rotating pans 1/2 way through baking, or until tests done.
- Remove from oven and place directly into the freezer for 45 minutes.
- For glaze, combine all remaining ingredients but vanilla in a large pot.
- Bring to a boil, and cook for 10-15 minutes until thick and syrupy.
- Remove from heat, add vanilla and allow it to cool 15 minutes.
- Turn out cake onto a rack, placing it over a cookie sheet (to catch glaze drips!)
- Pour the thickened, cool(ish) glaze over the entire cake (or 1 of the 2 rounds, then stack them and glaze everything).
- Allow to set completely before serving.
The Rating
Reviewed by 5 people-
o this sounds so amazing my angel baby
eggchef
in Ajax loved it
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55555 FFF foodie group, Thanks! :)
lanacountry
in Macon loved it
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No European butter here. used land o lakes unsalted
auntiekahala
in Kaneohe, HI/Petoskey, MI loved it
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