All this week, sitting on the kitchen counter, were three large bananas that were getting riper and riper with each day. Bananas are not my most favorite fruit–I think they make me fat–and my dearest was out of town for a job interview all week and this uneaten bunch of bananas grew more spotty and brown every day. Each evening when I came home from work, the smell of ripening bananas would be the first thing to greet me, and I kept thinking to myself that I’ve got to do something about this. So, today I decided to put these bananas out of their misery. Not wanting to make the standard banana bread, I looked in my favorite cookbook for some ideas and came upon a recipe for Banana Cake. I had all the ingredients in my pantry, including lemon juice.
The ingredients are simple: flour blend, bananas, brown sugar, shortening, baking soda, cinnamon, etc. and, as already mentioned, a little lemon juice. I mixed up the batter, which was quite lovely to see in the bowl. I also used for the first time a new flour blend given to me for Mother’s Day by my daughter, called Cup4Cup Gluten Free Flour. It’s not much different than what I mix myself, except it contains dry milk powder and it has xanthan gum already in it. This flour is not completely allergen free due to the milk, which means a lot of people can’t use it.
This cake recipe calls for a 9-inch square pan, but I thought I would try baking in a bundt pan. I dredged the inside of the pan with flour and sugar to see if this might create a candy-like outer crust. We’ll see…
Finally, out of the oven. The bundt pan increased the cake’s cooking time by 20 minutes and the house smelled wonderful. My sweetie, who came home yesterday, called down from upstairs to tell me this while it was still in the oven. Dredging with flour and sugar made a crunchy coating, though not very discernable.
This cake is very spongy and light, and very different than banana bread. This would make an impressive dessert topped with custard, or a Bananas Foster sauce with sliced fresh bananas. I sprinkled a bit of confectioner’s sugar on top before enjoying. I highly recommend this recipe and the cookbook, Allergen Free Baker’s Handbook by Cybele Pascal.