Cake served warm- a perfect winter treat
Looking at this recipe from deep in the archives, I’m reminded not only of the fun surrounding the recipe, but also the cake itself. It is one of very few cakes where I don’t need a frosting. The cake is moist and full of banana flavor. Topped with a little bit of whipped cream (and served warm) it is the perfect dessert for a chilly winter night.
The original post from February 2010
A mom can break the rules every once in a while, can’t she?
As part of our Christmas presents to our kids, we planned a trip to an indoor water park. To maximize our time there and make the trip more fun for the kids, we spent all day at the water park and then spent the night at the hotel attached to it. The following morning we enjoyed a filling breakfast and slowly made our way home, stopping at a small art museum on the way.
When we returned home it was late afternoon and quite chilly. After spending the previous day quite active, sliding, swimming, and splashing, everyone was in a quiet, relaxed mood. Although we hadn’t eaten since brunch, no one seemed overly hungry. Of course, I knew we would need to eat something before bedtime. Walking through our dining room, I spied a bunch of bananas that were at peak ripeness. They practically begged to be used for some sort of baking.
Although I’m the sort of mom that makes sure everyone has a serving of veggies with dinner, ending our fun weekend with a special treat seemed like a good idea. Why not use the bananas in a cake that would be served warm with vanilla ice cream? Seeing that there wasn’t much interest in dinner, this would be enough to satiate any hunger pangs. Plus, it would be a fun end to a great weekend. Why not break a rule?
As you might imagine, banana cake and ice cream were a big hit with our kids.
- 1-1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 2 eggs, separated
- 1-1/2 cup mashed bananas, approximately 3
- 1 teaspoon baking soda
- 1 cup buttermilk
- 2-1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- Preheat oven to 350.
- In a large bowl or stand mixer, beat sugar and butter until creamy.
- Add egg yolks and bananas, and beat well.
- In a large measuring cup stir baking soda into buttermilk.
- In a small bowl, combine flour, baking powder and salt.
- Alternately add liquids and dry ingredients to banana mixture. Stir in vanilla.
- Beat egg whites until stiff and fold into batter.
- Spray a bundt pan with nonstick cooking spray, and pour batter into pan.
- Bake 50 minutes, or until a tested inserted into the center comes out clean.
